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Tuesday, September 11, 2018


Rice with Cheese

Rice with Cheese
Rice with Cheese

MAKES: 4 servings
TIME: 30 minutes
The rice-based version of macaroni and cheese, equally luxurious.
1 cup Arborio or other short-grain rice
3 tablespoons butter
1/2 cup grated fontina or other semisoft cheese
Freshly grated Parmesan cheese
Freshly ground black pepper1- Bring a medium pot of water to a boil and salt it. Add the rice in a steady steam and stir. When the water
returns to a boil, lower the heat and simmer the rice until tender but not mushy, about 15 minutes. Drain.
2- Put the butter in a saucepan large enough to hold the rice over medium heat. When the butter is melted
and just beginning to turn brown, add the rice and toss together. Stir in the fontina, then a handful of Parmesan, along with a bit of salt and some pepper. Serve, passing
more Parmesan at the table. 
Rice with Cheese and Ham.  Add 1/2 cup chopped ham and 1/2 cup defrosted frozen green peas if you like along with the cheese.

Rice Pilafs

To make pilaf, you sauté rice in butter or oil before adding other ingredients, at the very least a flavorful liquid like stock. Yellow rice is a form of pilaf, as is biryani (see Chicken Biryani, page 654), as, one could argue, is
paella. The technique is universal, and I try to cover many of the bases here.
Much is up for grabs: You can use long- or short-grain rice (even brown rice is fair game, but the technique is
slightly different; see page 459); stock, wine, water, yogurt, or anything else you like as the liquid; and the
herbs, spices, and solid ingredients can all be varied as you like.
One other thing that is really great about pilaf: Within limits, it can be reheated successfully, either in
the microwave or on the stove. Just add a little water first, cover it, and reheat gently


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