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4
Published 1965
Boil or steam rice in the usual way until tender but not mushy. Drain.
Butter a shallow heatproof casserole or deep gratin dish. Place a layer of rice on bottom of dish (using about a third of the rice); sprinkle with 3 tablespoons grated cheese (mixed Gruyère and Parmesan); sprinkle lightly with double cream; dot with butter, and season to taste with salt and freshly ground blac