A historical main dish from Recipes from here and there (1900). Place casserole on folds of paper in a dish of boiling water for even cooking
Preserved exactly as written in the original source
Mix one cup hot cooked rice, one and one-half cups tomato puree, three tablespoons butter, one-half teaspoon salt, one-half teaspoon paprika, one and one-half cups grated cheese
Add beaten yolks of four eggs
Fold in whites
Place casserole on folds of paper in a dish of boiling water
Bake until firm, about one-half hour
Modern guidance to help you succeed with this vintage recipe
The separated eggs create a soufflé-like texture: beaten egg whites trap air bubbles that expand when heated, while the yolks provide richness and emulsification. The water bath (bain-marie) ensures gentle, even heat distribution, preventing the delicate egg proteins from curdling or the edges from overcooking before the center sets. The cheese's proteins and fats melt into the tomato-rice mixture, creating a stable matrix that supports the aerated structure.
The rice can be cooked up to 2 days ahead and stored in the refrigerator; reheat before using. The cheese can be grated up to 1 day ahead and refrigerated in an airtight container. However, this dish must be assembled and baked immediately before serving, as the whipped egg whites will deflate if allowed to sit.
This dish is best served immediately after baking. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the soufflé-like texture will collapse and become dense. Reheat individual portions in the microwave for 1-2 minutes or in a 300°F oven for 10-12 minutes.
AI-generated tips from Chef Cecil's culinary database
The rice can be cooked up to 2 days ahead and stored in the refrigerator; reheat before using. The cheese can be grated up to 1 day ahead and refrigerated in an airtight container. However, this dish must be assembled and baked immediately before serving, as the whipped egg whites will deflate if allowed to sit.
This dish is best served immediately after baking. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the soufflé-like texture will collapse and become dense. Reheat individual portions in the microwave for 1-2 minutes or in a 300°F oven for 10-12 minutes.
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