Rice Croquettes ~1876

Rice Croquette Recipe. As a strictly gluten-free household blessed with 66% Celiacs, we go through a lot of rice. A lot. As such, I am always looking for new ways to reinvent rice (and potatoes, and corn tortillas, but I digress...). This search led me to rice croquettes. Here are two variations: Being the industrious... Continue Reading →

Rice and Cheese 1913

Savory Rice and Cheese Recipe. Ingredients: 1 Cup milk 1 Cup cooked rice (brown) 1 Egg 1 Cup Cheese (shredded) 1 Tbsp. butter 1/4 tsp. paprika 1/2 tsp. salt Pre-heat oven 350°. Bake for 50 min. in a water bath. This savory dish comes out very rich. Could be a stand-alone entree with a green... Continue Reading →

Risot a la Piemontaise ~1844

A simple delicious risotto! You'll need five ingredients: Italian rice (arborio) Butter One onion Broth Parmesan I think of something like a Parmesan risotto as a more modern dish. Nope. Not at all. Folks were enjoying risotto 150 years ago! More Fun Discoveries Satisfaction in Repast: Judicious Selection and Perfect Cookery Chocolate and a Mysterious... Continue Reading →

Plain Rice (Free of Slime) ~ 1808

There are two curious finds with this recipe. First, I didn't know that there was slime involved with preparing rice. That said, I'm so pleased that the cook does, in fact, take care to remove said slime during preparation. Second, the rice is baked in the oven, covered by paper and a lid. I'm not... Continue Reading →

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