Rice and Tomato

Ingredients

• Prepare Steamed rice (above).
• add tomato.

Method

1. 1

   Prepare Steamed rice, using 2 cups water, and when the water is almost absorbed, add tomato.

2. 2

   When rice is cooked, season and serve as a vegetable.

Nutrition per serving

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 11. The excerpt below is the record exactly as published.

Rice and tomato fc. !C. I tsp. - ,c. - 2tb. Spk. cayenne Rice and salmoD IC. 3c- I tsp. - — — 2tb. itsp. ...l,CjOO^Ic 24 THE PRACTICAL COOKBOOK General Directions. Pick over rice, put in strainer, and set in bowl of cold water. Wash between hands, draining and renew- ing water three times. Steamed rice. Wash rice as above, put in double boiler with salt and water, and cook until kernels are soft. Add more water if needed. Uncover to let steam escape before serving. Use as a vegetable, or mold in cups for a pudding and serve with stewed figs. For varie^ place half an apricot, peach, or steamed apple in bottom of cup and serve with So// custard (p. 66). Boiled rice. Wash rice and cook in rapidly boiling salted water until kernels are soft. Drain thoroughly and set pan on back of stove to dry. This method wastes a little of the nour- ishment, but the kernels of rice are more distinct than when steamed. The rice water may be saved to use in tomato soup. Rice and cheese. Prepare Boiled rice (above) ; add to it the white sauce and cheese, chopped fine. Serve plain as a supper dish, or put in ramekins, cover with buttered crumbs {\\ tb. melted butter to \ c. fine crumbs), and bake until brown. Hominy and cheese may be prepared like Rice and cheese, using cooked hominy instead of rice. Rice and tomato. Method I. Prepare Steamed rice (above), using 2 c, water, and when the water is almost absorbed, add tomato.

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