A historical main dish from Recipes from here and there (1900).
Preserved exactly as written in the original source
Mix one cup hot boiled rice, one cup chopped pecans, one cup cracker crumbs, one beaten egg, one cup milk, one and one-half teaspoons salt, one-quarter teaspoon pepper, one tablespoon melted butter
Cover
Bake in moderate oven one hour
Modern guidance to help you succeed with this vintage recipe
The combination of rice, crackers, and egg creates a stable protein matrix that holds the loaf together, with the starches absorbing moisture and providing structure. Using hot rice ensures the starches remain gelatinized and sticky, improving binding. The melted butter coats the ingredients and creates a tender crumb, while the moisture from milk and egg prevents the loaf from drying out during the extended bake time.
The loaf mixture can be assembled up to 4 hours ahead and refrigerated covered. Bring to room temperature for 20 minutes before baking. The rice can be cooked up to 1 day ahead and reheated until steaming hot before mixing.
Store leftover loaf wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in a 350°F oven for 10-12 minutes, or in a skillet with a small amount of butter until warmed through and lightly crisped on the exterior.
AI-generated tips from Chef Cecil's culinary database
The loaf mixture can be assembled up to 4 hours ahead and refrigerated covered. Bring to room temperature for 20 minutes before baking. The rice can be cooked up to 1 day ahead and reheated until steaming hot before mixing.
Store leftover loaf wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in a 350°F oven for 10-12 minutes, or in a skillet with a small amount of butter until warmed through and lightly crisped on the exterior.
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