Rice, Boiled (Turkish)

Ingredients

• six cupfuls of stock or broth
• four cupfuls of the pulp of fresh tomatoes
• half a cupful of fine rice
• a large table-spoonful of butter
• pepper and salt to taste

Method

1. 1

   Put stock in a saucepan and bring to a boil.

2. 2

   Add washed rice for every cup of stock.

3. 3

   Let it remain on the fire until the rice absorbs all the stock.

4. 4

   Melt butter and pour over the rice.

5. 5

   Stir lightly before serving.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 484. The excerpt below is the record exactly as published.

Rice, Boiled (Turkish). — Put into a saucepan six cupfuls of stock or broth containing four cupfuls of the pulp of fresh tomatoes passed through a sieve ; pepper and salt to taste. When it boils, throw in, for every cupful of stock, half a cupful of fine rice, well washed and dried before the fire. Let the whole remain on the fire until the rice has absorbed all the stock, then melt a large table-spoonful of butter

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