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Ingredients Rice, 5 ounces
Directions Cook the rice, stirring it often so that it does not stick to the pot.
Notes This recipe (#352) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. P.S. This website's archivist tried out this recipe and found it to be quite delicious (though she did not include any rum, but substituted a teaspoon of vanilla for it). Photo and comments: Mary Melfi. |