Venetian Rice
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Dairy & Eggs
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Archive recipe
A historic Australian dish of rice, cheese, stock, butter and pepper and salt. Adapted from Venetian Rice, from The Art of Living in Australia (1893).
Adapted from Venetian Rice, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/venetian-rice.md.
The dish
2 of 5 items checked
archive.org
2 of 5 items checked · 3 aisles
Boil some rice, or take any cold rice that may be left, put it into a saucepan with the stock, and simmer till the stock is absorbed
Grate up some dry, hard pieces of cheese, stir them in with the butter, pepper, and salt
Cover down by the side of the fire for about half an hour
Pile on a dish, and serve
Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)