Browned Rice with Chili
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 13. The excerpt below is the record exactly as published.
Browned Rice with Chili. Wash y2 cup of rice and lay on cloth to dry, then melt 2 tablespoonfuls of butter, put the rice in stirring constantly until a nice brown, pour over enough water to cover well, and let simmer until soft, adding y2 tea- spoon of salt and 1 teaspoon of chili powder
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