1/4 pound rice
1 pint milk
1 ounce butter
4 eggs
2 tablespoons grated Parmesan cheese
1/4 teaspoon cinnamon
Salt to taste

Boil the rice in milk until it is quite soft and pulpy.

Drain and add to the rice an ounce of butter, the grated Parmesan cheese and the cinnamon.

Allow to cool.

Beat the eggs and add to rice when it is cool.

Mix well together.

Make into a pan cake and fry in butter.

This recipe was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view." Photo: Mary Melfi.

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