1 cup rice, medium grained uncooked salt
4 tbsp butter, melted
1 cup cheddar cheese, medium-sharp grated
2 tbsp onion, finely chopped
2 tbsp dill, fresh, or dried dill
1 large egg, lightly beaten
1/2 cup milk
1/4 tsp tabasco, or other hot pepper sauce
Directions
"For a picnic, serve these squares of cheese, and other herb-flavored
rice warm or at room temperature. They are also delicious eaten hot
with tomato sauce and thin slices of cold rare roast lamb or beef."
Preheat oven to 350F. In a medium saucepan, combine rice, salt, and 2
cups water. Bring to a boil over high heat. Cover tightly, reduce
heat to lowest setting, and cook for 15 to 18 minutes, or until rice
is tender but still lightly firm to the bite. Remove from heat and
fluff rice with fork. In a large mixing bowl, combine butter, cheese,
onion, dill, parsley, egg. milk, Tabasco and black pepper and blend
well. Add rice and toss to combine well. Press mixture evenly into a
lightly buttered 8 or 9 inch square baking dish. Bake in the centre
of the oven for 35 to 45 minutes, or until rice is beginning to brown
lightly around the edges and becomes crusty. Remove from oven and let
cool for 20 minutes before cutting. Run a small knife around the
edges of dish and cut rice into 2-inch squares.
Servings: 4 servings
Light Herbed Rice Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Rice
The History of Recipes
Food historians have traced the existance of recipes back into antiquity, in truth as far into history as early Egypt, and possibly even further than that. Interesting though that maybe, generally, these early recipes were just simple pictorial recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to academics are some clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a roman called Apicius compiled some scripts detailing recipes enjoyed by the Romans. In his publication, he recounts how the meals were divided into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius tells us how the early Romans made use of a wide range of spices, including a few that will be familiar to modern chefs for example thyme, mint and dill. In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including spices such as parsley and basil. These new foods and spices caused an outbreak in recipe publications, many of which are now in private collections. During the succeeding few centuries, the rich and powerful families of the West competed to serve up the most extravagent meals, and because of this chefs and their recipe collections were much in demand. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing recipes common in their social group. Like it or not, the introduction of television gave us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Light Herbed Rice Cake recipe.
