Layering turns cooked rice into the structure of this cheese dish. The recipe includes beaten egg whites, so it is not simply warmed rice with melted cheese sprinkled on top.
Ingredients from the selected recipe
- 3 cups warm boiled rice
- 3 egg whites, stiffly beaten
- 1½ cups grated cheese
- 1½ tablespoons butter
- 1 cup milk
- ½ teaspoon salt
- Bread crumbs
Method
- Beat warm rice with a spoon until light and beat in the egg whites.
- Grease a baking dish and sprinkle a thin layer of crumbs over the bottom.
- Add one-third of the rice, one-third of the cheese, dots of butter, and a few crumbs. Repeat to make three layers.
- Add milk and salt and bake about 30 minutes at 350°F.
Modern reading and kitchen notes
Cook this casserole through to 165°F under current food-safety guidance, including when reheating chilled leftovers. Cool and store cooked rice promptly. Crumb quantity, dish size, and yield are unspecified. Do not leave rice at room temperature waiting for another meal.
Before you begin
Read the complete method and prepare suitable equipment before mixing. Keep any adaptation separate from the source instructions. Missing yields, pan sizes, or times are not silently filled with invented values. Use current food-safety guidance rather than assuming every historical kitchen habit is appropriate today.
Source and safety references
The edition names Nell B. Nichols’s The Farm Cook and Rule Book (1923). Its source and restoration notes are included in the complete book. This preview does not provide the paid PDF or any additional book recipes.
FDA: Handling Flour Safely · FoodSafety.gov: Safe Minimum Internal Temperatures · USDA: Leftovers and Food Safety