Toasted Rice

A sort of rice loaf-combined with a creamed rice-combined with a fried rice-combined with a polenta-all and all not bad for a gentle food that you haven’t eaten 5 million times before but has nothing really offensive about it. Vintage side dish with a bit of a way to jazz up the usual grains served for dinner.

4 cups cooked rice
1 egg
½ cup evaporated milk
3 tablespoons butter

Cook rice by Methods (1) or (2). Beat egg, add milk and combine with rice. Return to heat and cook about 3 minutes, stirring constantly. Turn into a loaf pan lined with waxed paper and chill. When ready to serve, turn out of pan, strip off paper and slice about ½-inch thick. Pan-fry in butter until lightly browned on each side. 5 servings. The Modern Family Cookbook


  1. Interesting. I think my grandmother invented it.

  2. No, that isn’t possible. MY grandmother invented it! giggle.

  3. Well my grandmother sure as hell didn’t invent it and I’m glad!

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