Rice Stodge I
In a skillet with a tight-fitting lid, melt 3 tablespoons of butter. In it, simmer 2 medium-size onions, chopped, for 5 minutes. Add one cup of rice and watch while you stir, for it can go from blond to brunet before you know it. You’re aiming for a nice decorator beige.
Now add a can of consomme plus enough water to make 3 cups of liquid, and 1 teaspoon each of rosemary and marjoram, plus 1/2 teaspoon summer savory. (Though it’s only a half a teaspoon, don’t omit it; it makes all the difference.) Now put the lid on ad simmer it for half an hour, and you’ll probably find it quite good with cold meat or chicken.
Rice Stodge II
More filling than No 1, this has the additional virtue of providing a vegetable feel (the parsley, the onion) so that a small salad is all that’s necessary. This is especially good with ham or anything barbecued.
Method
Mix all together:
3 or 4 cups cooked rice
1 generous cup minced parsley
4 ounces grated cheese
1 medium onion, chopped
2 cups milk
2 slightly beaten eggs
1 teaspoon salt
Spatter of salt
Put in a casserole, then drizzle 3 tablespoons melted butter on top, and bake it at 375-degrees for 40 minutes or 350-degrees for 60 minutes, depending on what else is in the oven.
