6 ounces rice
4 ounces butter
4 egg yolks
grated Parmesan cheese

Boil in salted water six ounces of rice; when half cooked stir in three ounces of butter, and finish cooking.

Put the rice in a fire-proof dish, and mix in four well-beaten yolks of eggs and an ounce of butter.

Put in a very slow oven for six or seven minutes.

Serve on the same dish with grated Parmesan cheese.

The recipe in this entry was published in "Italian Recipes for Food Reformers" translated and arranged by Maria Gironci (London: George Bell and Sons, 1905.) The recipe was also published in "Recipes of Italian Cookery" by Maria Gironci (London: Gasrill & Webb, 1900). Photo: Mary Melfi.

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