Rice Risotto

Ingredients

• a sliced onion
• a pint of hot water
• a cup of rice
• a cupful of stewed tomatoes
• a teaspoonful of sugar
• salt to taste
• a heaping table-spoonful of grated cheese

Method

1. 1

   Fry onion in oil or butter, add water and rice, boil until soft.

2. 2

   Heat tomatoes and stir in sugar.

3. 3

   Once rice is soft, add salt and tomatoes, then top with cheese.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

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

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 and pour it over the rice. At the time of serving take from the fire and stir lightly, to separate the grains. Rice, Casserole of. — Prepare this by boiling a cup of rice in a pint of well - seasoned chicken bouillon until tender, and until each grain stands separate. When the rice is quite dry make a firm mound of it on a platter, wash with the yolk of an egg, sprinkle with Parmesan cheese, and brown in a very hot oven. This dish may be served with tomato sauce. Rice, Creole. — Put one -half cup of well-washed rice in the top of the double boiler and cook over hot fire in a little butter until slightly colored. Add two cups of slightly salted boil- ing water and let it steam until the rice is tender and nearly dry. Slice four ripe tomatoes, two onions, and two green peppers, freed from seeds ; cook them in hot butter until soft, being careful not to burn them. Turn the rice into a hot dish, pour the fried mixture over it, and serve hot. Rice Macaroni. — Wash and pick over one teacupful of rice ; add to it three teacupfuls of boiling water, and place over the fire. When done, drain, and in a baking-dish place a layer of rice, then a layer of cheese cut into dice, a little butter, salt, and pepper, and alternating with rice and cheese until the dish is full, having cheese on top. Fill the pan with milk, and bake three-quarters of an hour. Rice and Mushroom Croquettes. — Open a can of mushrooms (the French champignons) several hours before you make the croquettes, and drain off the liquor. Stew them for ten minutes in mutton or chicken stock, drain again, and chop. Save the soup-stock, and cook in it half a dozen table-spoonfuls of rice. The 430 Rice Risotto VEGETABLES Rice, Timbale of rice will soak up all the broth, unless there is more than is necessary. Add to the soft rice the mushrooms, two teaspoonfuls of melted butter, the beaten yolks of two eggs, and season with pepper and salt. When this paste is thoroughly cold, flour your hands and make it into cro- quettes. Roll these in egg and cracker dust, and set them for several hours in the ice-chest before frying in deep fat. Rice Risotto. — Fry a sliced onion brown, in a table-spoonful of olive oil or of butter. Add to these a pint of hot water and a cup of rice which has been washed and picked over. Let it boil until soft, adding more water if the rice becomes too dry. Heat a cupful of stewed tomatoes, liquid and pulp together, but free from lumps, and stir into it a tea- spoonful of sugar. When the rice is soft, salt it to taste ; add the tomato; turn the risotto into a dish and strew over it a heaping table-spoonful of grated cheese

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