Riz a la Turque

Ingredients

• six coffee-cupfuls of broth or consomme
• sufficient tomato pulp to slightly thicken it
• three coffee-cupfuls of well cleansed raw rice
• an ounce of fresh butter
• a dust of nutmeg
• some raisins carefully picked and cleaned

Method

1. 1

   In a saucepan, combine broth and tomato pulp, season, and bring to a boil.

2. 2

   Add raw rice, reduce heat, and let it stew until the rice absorbs the liquid.

3. 3

   Stir in butter before serving and garnish with raisins.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 139. The excerpt below is the record exactly as published.

Riz a la Turque : — In this, and in the following cases, the rice is not icliolly boiled beforehand. Put into a sauce- pan six coffee-cupfuls of broth or consomme into which sufficient tomato pulp has been stirred to slightly thicken it, flavour this with salt and black pepper to taste, and set the sauce-pan on the fire. As soon as the liquid boils, cast into it three coffee-cupfuls of well cleansed raw rice. Reduce the heat, and let the rice stew gently in the tomato-flavoured gravy. As the rice cooks it will absorb the liquid : watch it narrowly, and as soon as it has sucked EGGS, MACCARONI, AND CHEESE. 247 up the whole of it, stir into it an ounce of fresh butter. Just before serving, a dust of nutmeg should be added, and some raisins carefully picked and cleaned

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