|
Home | Italy Revisited | Bookshelf | Plays | About Mary Melfi | Contact Us |
|
Ingredients 1/2 cup of rice, boiled
Directions Boil 1/2 cup of rice in about 1 pint of milk for 30 to 35 minutes, adding a small lump of butter, a pinch of salt, a little sugar, and a few drops of lemon juice.
Notes The recipe in this entry was taken from "Recipes of All Nations" which was compiled and edited by Countess Morphy. It was published in New York by W.M.H. Wise & Company in 1936. For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi. |