Riz au Fromage

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • ¾ pound rice
    • butter
    • 6 tablespoons freshly grated gruyère


    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