Rice (a la Turque) No. 2

Ingredients

• half a pound of rice
• a slice of butter
• two tablespoonfuls of raisins
• seasoning with salt
• seasoning with cayenne
• colouring it slightly with ground saffron

Method

1. 1

   Boil and dry the rice as above.

2. 2

   Melt butter in a frying-pan and fry the rice, seasoning with saffron, salt, and cayenne.

3. 3

   When lightly browned, add the raisins and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1528. The excerpt below is the record exactly as published.

Rice (a la Turque).— Xo. 1. Wash haU a pound of rice in two or three waters. Throw RIC ( 735 ) RIC it into a saucepan of boiling water, and boil quickly for iive minutes. Drain and dry it. Slice an onion, and fry in hot fat till it is lightly browned. Take it out and fry tlie rice in the same butter over a gentle fire, turning it about continually to keep it from burning. When it is lightly coloured, pour over it tliree pints of good gravy soup, lightly tinged with saffron powder, and let it simmer gently till tender. Add to the soup a slight seasoning of salt and cayenne, a thickening of flour and butter, and as much grated Parmesan as will season it. Boil the whole gently for ten minutes, and serve as hot as possible in a soup tureen. No. 2. Boil and dry the rice as above. Melt a slice of butter in a frj-ing-pan, and fry in this the rice, first colouring it slightly with ground saffron, and seasoning with salt and cayenne. As the rice will burn very easUy, it should bo fried o-\-er a gentle fire, and should be thrown in just as the butter begins to simmer. When it is lightly browned throw in two table-spoon- fuls of raisins, picked and cleaned. Serve very hot. Time, half an hour to three-quarters of an hour to boil the rice. Rice (a ritalienne). — No. 1. Wash half a pound of rice

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