Rice With Parmesan Cheese Recipe

Boil a quarter of a pound of Patna rice in water with salt; drain it,

toss it up in a stewpan with two ounces of fresh butter, and a pinch of

cayenne pepper. Put a quarter of the rice on a hot dish, strew over it

equally an ounce of grated Parmesan cheese, then put another portion of

rice and cheese until all is used. Serve immediately.

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