0.75 tablespoon (10 g) unsalted butter, plus extra for greasing dish
0.25 lb (113 g) mild cheddar or similar mild cheese, shaved thin
1 Cayenne pepper, a few grains
1 Whole milk, enough to reach half the depth of the dish (approximately 3/4 cup / 180 ml)
1 Buttered cracker crumbs, enough to cover top (approximately 1/2 cup / 50 g)
Instructions
1. Steam 1 cup (185 g) rice with 1 tablespoon (18 g) salt added to the steaming water until the grains are fully tender and cooked through, 20-30 minutes, until each grain is distinct and no raw, chalky center remains when pressed.
2. Heat the oven to 350°F (175°C). Butter a 1-quart (approx. 8x5-inch / 20x13 cm) pudding dish — a standard period baking dish — on all interior surfaces.
3. Layer the ingredients: spread a portion of the steamed rice across the bottom of the prepared dish. Dot with a portion of the 3/4 tablespoon (10 g) butter. Sprinkle with thin shavings of mild cheese and a few grains of cayenne. Repeat these layers until all of the rice and all 1/4 lb (113 g) of cheese are used.
4. Pour whole milk into the dish until it reaches approximately halfway up the depth of the layered contents (approximately 3/4 cup / 180 ml, adjusted as needed to suit your dish size).
5. Cover the surface evenly with buttered cracker crumbs.
6. Bake at 350°F (175°C) for 20-30 minutes, until the cheese has fully melted and is bubbling at the edges, the cracker crumb topping is golden brown, and a skewer inserted to the center meets no resistance from unmelted cheese.
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