Riz a la menagere

Ingredients

• six ounces of rice
• a quarter of a pound of the best streaky bacon
• a pint and a half of broth
• a salt-spoonful of pepper
• half a pint of tomato puree or sauce

Method

1. 1

   Wash and blanch rice, cool and drain.

2. 2

   Fry diced bacon until yellow, add rice and broth with pepper.

3. 3

   Simmer for twenty minutes, stirring occasionally.

4. 4

   Remove from heat, add tomato puree, mix, and garnish with fried items.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 140. The excerpt below is the record exactly as published.

Riz a la menagere : — For this excellent plat., wash and blanch six ounces of rice in boiling water for five minutes^ using a roomy stew-pan; cool and drain it on a sieve. Weigh a quarter of a pound of the best streaky bacon, dip it into scalding water for a couple of minutes, and then cut it into inch dice. Fry these in a stew-pan till they turn yellow, add the rice, and a pint and a half of broth, with a salt-spoonful of pepper. Simmer for twenty minutes, stirring the rice every now and then to prevent its catching at the bottom of the pan. IS'ow take it off the fire, and add half a pint of tomato puree or sauce

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