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Rice Timbales
Pack boiled rice into small buttered molds; let stand in hot water for fifteen minutes and serve as a garnish or as an entrée with some sweet sauce. 3/4 cup flour 1/2 teaspoon salt
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
Home › Vegetables › Rice Timbales
Pack boiled rice into small buttered molds; let stand in hot water for fifteen minutes and serve as a garnish or as an entrée with some sweet sauce. 3/4 cup flour 1/2 teaspoon salt