Parched Rice with Tomato Sauce

Ingredients

• three-fourths cup rice
• two quarts boiling water
• one tablespoon salt
• two tablespoons butter
• one cup hot tomato sauce
• one-half cup grated cheese

Method

1. 1

   Pick over rice and add slowly to boiling water with salt.

2. 2

   Let boil for 25 minutes or until soft.

3. 3

   Drain, pour over hot water, and let stand until cool and dry.

4. 4

   Heat frying pan, add butter, then rice, cooking until slightly browned.

5. 5

   Serve in a dish, pour over tomato sauce, and sprinkle with cheese.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 18. The excerpt below is the record exactly as published.

PARCHED RICE WITH TOMATO SAUCE. Pick over three-fourths cup rice and add slowly to two quarts boiling water, to which is added one table- spoon salt. Let boil twenty-five minutes, or until kernels are soft. Drain, and pour over one quart hot water; re- turn to kettle in which it was cooked, and let stand until cool and dry, when kernels will be distinct. Heat an iron frying pan very hot, add two tablespoons butter, and when melted, add rice, and cook until rice is slightly browned, stirring lightly with a fork. Put in hot serv- ing dish, pour over one cup hot tomato sauce and sprinkle with one-half cup grated cheese

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