Rice Soup (Potage au Riz)

Ingredients

• £ teacupful rice
• 1 oz. butter or beef dripping
• 1| pts. water or meat boilings
• b pt. milk
• 1 small onion
• 1 table-sp. bread crumbs
• 1 dessert-sp. chopped parsley
• 1 bay-leaf
• White pepper and salt

Method

1. 1

   Wash the rice well, then put it into a saucepan with the water or meat boilings and the butter.

2. 2

   Bring to the boil, add the chopped onion and bay-leaf.

3. 3

   Boil for half an hour or until the rice is soft, then add the milk and bread crumbs, and cook for 10 minutes longer.

4. 4

   Season to taste, remove the bay-leaf, and add the chopped parsley just before serving.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 95. The excerpt below is the record exactly as published.

Rice Soup (Potage au Riz) £ teacupful rice. 1 oz. butter or beef dripping. 1| pts. water or meat boilings, b pt. milk. 1 small onion. 1 table-sp. bread crumbs 1 dessert-sp. chopped parsley. 1 bay-leaf. White pepper and salt

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