Baked Rice with Cheese (1923) ★★★★★Here's a tasty side dish that dresses up plain old rice a little bit. I chose to add the tomato for some freshness.
2 c. boiled rice
1/2 c. cut cheese
1 large tomato, sliced, optional
milk to moisten, about 1/2 cup
buttered breadcrumbs to cover*
sprinkle of paprika
Arrange rice and cheese in alternate layers in buttered baking dish. A layer of tomatoes may be added if desired. Pour milk over. Cover with buttered crumbs and paprika. Bake at 450F until crumbs are brown, 10 - 15 minutes.
Buttered Breadcrumbs (1932)
*Allow 1/8 as much butter as crumbs. To prepare crumbs, use 1 c. dry bread. Dry thoroughly in oven, then roll to crush. Melt butter, add crumbs, and stir until every crumb is coated.
So good! Seriously, we had to restrain ourselves from eating the whole dish. This makes enough for about 4 servings, but I recommend you double the recipe because I wish I had more to eat! Mr. Man wanted salt on his, but he likes things really salty. I thought it was perfect just the way it was. I'll definitely make this again, even though it was slightly time consuming to make the breadcrumbs.
(Adapted from The Farmer's Wife)
The original recipe is easy to follow. If you like the crunchy topping, I would suggest doubling the amount of breadcrumbs to 2 cups, because 1 cup juuuuust barely covered everything.