COOK with Elizabeth

Press, Volume XCV, Issue 28249, 10 April 1957, Page 2

COOK with Elizabeth

Baked Savoury Rice For a day when meat is off the menu, a baked savoury rice, topped with crispy grated cheese, a ring of baked tomato slices and a wreath of fried onion and green pepper, can provide a most appetising and enticing change. Bake the savoury rice in a wide flat ovenware dish to leave room for the tomatoes and pepper whicn are arranged on it as it comes from the oven.

Baked Savoury Rice (for six): 4oz rice, 1 quart milk, 3oz butter, 6oz grated cheese, 1 teaspoon Worcester sauce, 3oz fine white bread crumbs, salt and pepper, 1 green pepper, 1 large onion, 3 large tomatoes.

In the top of a double boiler place 4oz 1 quart milk, 2oz butter, and a little salt and pepper. Cover and simmer over boiling water until the mixture is creamy and the rice tender. Stir from time to time during cooking. Stir in 4oz grated cheese and a teaspoon of Worcester sauce, and turn into an ovenware dish. Mix 3oz fine bread crumbs with remaining 2oz grated cheese, and sprinkle over the top. Bake until the topping is browned. Slice tomatoes thickly and arrange on a buttered ovenware plate. Bake until tender, then arrange round the edge of the rice dish. In a pan melt the remaining loz of butter. Into it place one finely chopped green pepper and 1 finely chopped onion and saute together i until they are tender but not browned. Spoon in a ring round the dish inside the tomatoes.