Rice With Cheese
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
- Total:
- Serves: 4 persons
Ingredients
- Salt
- 1 ½to 2 cups parboiled short-grain brown rice (see recipe)
- 3tablespoons butter
- ½cup grated fontina or other good semisoft cheese
- Freshly grated Parmesan cheese
- Freshly ground black pepper
Instructions
Step 1
Bring a pot of water to a boil and salt it as you would to cook pasta. Add rice and stir. When water returns to a boil, lower heat and simmer rice until tender but not mushy, about 15 minutes. Drain.Step 2
Put butter in a saucepan large enough to hold rice and turn heat to medium. When butter melts and just begins to turn brown, add rice and toss together. Stir in fontina, then a handful of Parmesan, along with salt and pepper. Serve, passing more Parmesan at the table.