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Italian Rice Recipe

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This recipe for Italian Rice is from Legendary Crary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup rice (washed and dried)
1/2 onion (sliced in rings)
1/4 cup butter
3 cups boiling water and Boullion cube
3 raw tomatoes (peeled or 1 cup canned)
1 oz. grated cheese (Parmesan, if possible)
Directions:
Directions:
Melt 1 tbsp of butter in a pan, add onion, cook gently until tender (but not brown). Then add rice, stir and cook till each grain is covered in butter and looks shiny (about 3 minutes). Add tomatoes, pour over 1 cup boiling water. Cook gently until most of water is gone, then add a second cup. Repeat process and add third cup. It is usually enough to cook rice until tender but not too soft. About 20 minutes in all processes. Remove from fire. With two forks lift in the one ounce of grated cheese and pour over the rice 2 tbsp. melted butter. Serve hot with sausage or broiled liver.
Personal Notes:
Personal Notes:
Albert(Toot) Crary is younger brother of Grandpa Harry Crary. Aunt Mary(Mrs. Albert) Crary contributed this recipe to "The New St. Boniface Cookbook"

 

 

 

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