Pirindj Pilawi (Pillau of Rice)

Ingredients

• a quarter of a pound of butter
• a quart and a half of water
• two pounds of rice
• a little salt

Method

1. 1

   Put on the fire a clean saucepan with butter; let this boil on the fire till it frizzles; add water; let it boil.

2. 2

   Wash the rice in two or three waters, rubbing it in your hands; strain off the water; put the rice into the saucepan with the boiling water, adding a little salt.

3. 3

   Put a wooden spoon in the middle, and if it will stand straight without being held the water is enough, but if it falls there is too much water.

4. 4

   Cover the pan close with a lid, and let it cook on a slow fire without stirring it.

5. 5

   When it is ready, after an hour's cooking, take the end of a spoon and stir it; every particle will be separate.

6. 6

   Pour some melted butter over it, and serve very hot.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 175. The excerpt below is the record exactly as published.

Pirindj Pilawi (Pillau of Rice) Tchorba (Mutton Soup) Yakhni (Boiled Mutton) (Ydoughowit) (Curdled Milk) Elma Tatliassi Kaissavie (Stewed Apples) (Stewed Apricots) 436 KURDISTAN Pirindj Pilawi. (Pillau of Rice.) Put on the fire a clean saucepan with a quarter of a pound of butter ; let this boil on the fire till it frizzles ; add a quart and a half of water ; let it boil. Wash two pounds of rice in two or three waters, rubbing it in your hands ; strain off the water ; put the rice into the sauce- pan with the boiling water, adding a little salt

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