Pilaf

Ingredients

• a breakfast cupful of Patna rice
• a tablespoonful of butter
• two or three tomatoes
• a little salt

Method

1. 1

   Fry rice in butter, add chopped tomatoes and salt, boil until water is absorbed and rice is tender.

2. 2

   Let stand covered for twenty minutes and serve hot.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 38. The excerpt below is the record exactly as published.

Pilaf Take a breakfast cupful of Patna rice and fry it in butter (a tablespoonful) ; take also two or three tomatoes cut up in pieces, put a little salt

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