Rice Border

Ingredients

• one and a half cups of rice
• five cups hot water
• some salt
• some milk
• a piece of butter
• sprinkle with parsley

Method

1. 1

   Wash the rice well in two different hot waters, then put in a pan with hot water and salt.

2. 2

   Let simmer for 20 to 30 minutes slowly, then add milk and butter.

3. 3

   Stir until creamy.

4. 4

   Butter a pie plate decorated with Spanish pepper, sprinkle with parsley, and put a ring of rice around the centre.

5. 5

   When ready to serve, place the plate in hot water for 5 to 8 minutes until thoroughly hot.

6. 6

   Turn out and serve the fricassee in the centre of the rice with some sauce around.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 272. The excerpt below is the record exactly as published.

rice border and pour the sauce all over and all 186 THE SWEDISH, FRENCH around. Garnish with parsley and the legs around and a paper frill on each leg bone. Serve for lunch or dinner. Rice Border. Take one and a half cups of rice; wash well in two different hot waters, then put in a pan; add five cups hot water and some salt. Let simmer from twenty to thirty minutes slowly, then add some milk and a piece of butter. Stir until creamy. Butter a pie plate that has been decorated with Spanish pepper according to taste and sprinkle with parsley

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