Pilaff of Rice

Ingredients

• four ounces of rice
• one ounce of butter
• salt
• pepper
• one-third of a pint of vegetable stock

Method

1. 1

   Wash, boil for five minutes, and drain the rice.

2. 2

   Place it in a stewpan with butter, salt, and pepper.

3. 3

   Stir well and add vegetable stock little by little.

4. 4

   Cook for about fifteen minutes until the rice absorbs the stock.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 258. The excerpt below is the record exactly as published.

Pilaff of Rice. Wash, boil for five minutes, and drain four ounces of rice. Place it in a stewpan with one ounce of butter, salt and pep- per, stir well and add little by little one-third of a pint of veg- etable stock. Cook for about fifteen minutes. The rice should absorb the stock, and though soft, the grains should be separ- ate. More stock should be added if necessary. Serve very hot. This dish is delicious if served with a center of stewed mush- rooms or quartered hard-boiled eggs in a delicate onion sauce. Timbal of Rice with Buttered Eggs. Wash well four ounces of rice, and cook it in as much vegetable stock as it will absorb, with two ounces of butter. Add more stock if necessary. Keep the pan covered, and cook gently. When done, the rice must be soft, but the grains sep- arate. Then pound it to a paste and mix in the yolk of one or two eggs, according to the richness required. When cool, press the rice into a border mold which has been thoroughly well-buttered, and bake in a moderate oven until golden brown and sufficiently firm to turn out. Serve with a center of buttered egg, and stewed tomatoes or mushrooms, curried vegetable, or onion puree. Cassolettes of Rice. Proceed as before, but press the rice into small molds, and when done hollow out and fill with some of the rice mixed with a thick curry gravy or tomato puree or cheese sauce. Put back the piece of browned rice at the bottom, replace in the oven for a minute or two; turn out, serve very hot. Semolina Cakes. Boil one pint of milk with one tablespoonful of butter and a little salt. When boiling, drop into it by degrees four ounces of semolina, and stir it until it thickens like custard, which takes about fifteen minutes. Add one ounce of grated cheese and a little white pepper

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