Savoury Rice

Ingredients

• fib. of rice
• weak white stock
• a teaspoonful of salt
• half as much of sugar
• loz. minced onion
• cayenne to taste
• a small piece of butter
• just as much saffron as will colour it nicely

Method

1. 1

   Blanch the rice, cover with stock, bring to a gentle boil, add salt, sugar, minced onion, cayenne, and saffron.

2. 2

   Stir in butter and cook until liquid is absorbed.

3. 3

   Garnish with various toppings.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 115. The excerpt below is the record exactly as published.

Savoury rice : Blanch fib. of rice, drain and cover with weak white stock of any kind (that made from mutton shank bones is excellent), bring it very gently to the boil, then add a teaspoonful of salt, half as much of sugar, loz. minced onion, cayenne to taste, and just as much saffron as will colour it nicely (the best way is to dry a ODDS AND ENDS. 237 little saffron in the oven, and then powder it down), stir in a small piece of butter

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