Bouillon with Rice

Ingredients

• o pound of rice
• 1 tablespoonful fine-chopped onion
• 1 ounce butter
• 1 quart of bouillon
• 2 ounces of grated Parmesan cheese

Method

1. 1

   Place rice in a saucepan, cover with cold water, boil for a few minutes; pour into a sieve and rinse with cold water.

2. 2

   Fry onion in butter without browning, add to rice, let remain on stove for 5 minutes, shaking saucepan.

3. 3

   Pour bouillon over rice, boil without stirring until tender.

4. 4

   Mix with butter and cheese, put in a deep dish, cover with cheese, set in oven for a few minutes.

5. 5

   Pour bouillon in tureen, serve with rice.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 9. The excerpt below is the record exactly as published.

Bouillon with Bice. — Place in a saucepan oyer the fire Vt pound of rice; cover with cold water, and let it boil for a few minutes ; pour it into a sieye and rinse off with cold water. While the rice is draining fry 1 tablespoonful fine-chopped onion in 1 ounce butter without browning ; add this to the rice and let it re- main on the stove for 5 minutes, shaking the saucepan all the time ; then pour 1 quart of bouillon over the rice, and boil without stir- ring until tender. The kernels of the rice must be whole when done, and great care should be taken that the rice does not get too dry, and if it does some more bouillon should be added. When done take the rice from the fire ; mix it carefully with 1 ounce but- ter and 2 ounces of grated Parmesan cheese

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