Baked Rice and Sausages

Ingredients

• a small teacupful of rice
• eight sausages
• two quarts of boiling water
• one table-spoonful of salt
• a little pepper, if you choose

Method

1. 1

   Wash the rice in three waters, and then put it into a large stew-pan with the boiling water.

2. 2

   Boil, with the cover off the pan, for twenty-five minutes, adding the salt at the end of the first fifteen.

3. 3

   When the rice is cooked, drain it in a colander.

4. 4

   Sprinkle lightly with pepper, and then spread in a rather shallow dish.

5. 5

   Cut the sausages in slices about one-third of an inch thick, and lay them on the rice.

6. 6

   Bake in a rather hot oven for twenty minutes, and serve at once.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 147. The excerpt below is the record exactly as published.

Baked Rice and Sausages. For six persons use a small teacupful of rice, eight sausages, two quarts of boiling water, one table-spoonful of salt, and a little pepper, if you choose

Cook this with the app: pantry check, scaling, and the assistant.