Rice a la Mustapha

Ingredients

• ½ lb. butter
• the rice
• a pinch of salt
• a damp cloth

Method

1. 1

   Wash and dry the rice.

2. 2

   Add a pinch of salt and let it simmer until the rice absorbs all the water.

3. 3

   Melt the butter in a jar placed in boiling water, then pour it over the rice.

4. 4

   Cover the saucepan and place a damp cloth over the cover.

5. 5

   Keep it on the side of the hot-plate for half an hour.

6. 6

   Serve in a deep dish without a cover.

7. 7

   For a more elaborate dish, mix in small bits of truffles or mushrooms when adding the butter.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 109. The excerpt below is the record exactly as published.

a pinch of salt, and let it simmer till the rice has absorbed all the water. Then take \ lb. butter, and let it become liquid by putting in a jar and standing the jar in boiling water ; pour the liquid butter over the rice. Cover the saucepan and place a damp cloth over the cover. Keep it on the side of the hot-plate for half an hour. Serve in a deep dish, and do not put on a cover. If a more elaborate form is desired, have ready truffles cut into small bits, not much larger than a grain of rice when swelled, and mix in when you add the butter. This is called Rice a la Mustapha

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