Savoury Rice
From A year's cookery, 1880
Serves 4
Rice can also be boiled in stock until tender.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 181. The excerpt below is the record exactly as published.
Savoury Rice. — Wash a small tea-cupful of rice, drain it, and put it into a stewpan. with an onion, a carrot, a pint of nicely-flavoured stock, and a small piece of butter. Let it stew gently till it has absorbed the liquor. Make a custard with three-quarters of a pint of milk and one egg. Put this with the rice, add a table-spoonful of chopped parsley, a shallot finely minced, and season with pepper
Cook this with the app: pantry check, scaling, and the assistant.