Rice for a Pilau

Ingredients

• half a pound of rice
• two ounces of fresh butter
• a table-spoonful of cayenne pepper
• three-quarters of a pint of stock
• a table-spoonful of curry-powder
• a little salt and cayenne

Method

1. 1

   Wash and boil the rice for five minutes, then drain.

2. 2

   Stir in butter over a quick fire until lightly colored.

3. 3

   Add cayenne, stock, and simmer until tender.

4. 4

   Serve with meat on top.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1218. The excerpt below is the record exactly as published.

half a pound of rice, throw it into a saucepan of boiling water, and let it boil rapidly for five minutes. Drain it, put it into a stewjjan with two ounces of fresh butter, and stir it over a quick fire until it is lightly coloured ; add cayenne pepper, a table-spoorLful of safeon-water, and three- quarters of a pint of stock, and siimner gently until the grains are quite tender without being broken. Stir in a table-spoonful of curry- powder, pile the rice high on a dish, and send it to table with the meat placed upon it. Or wash and pick half a pound of rice, 'and dry it thoroughly in a soft cloth. Drop it verj^ gradually into a pint and a half of boiling water, and let it boil gently imtil the rice is quite tender without being broken, and the water is absorbed. AVhen this point is reached, throw in two ounces of butter broken into small pieces, with a little salt and cayenne

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