Stewed Rice

Ingredients

• Two or three ounces of dripping or butter
• one pound of rice
• two ounces of onion, minced
• one quart of stock, gravy, or the liquor from boiled beef
• black pepper and salt
• a pinch of cayenne pepper or its equivalent in chili Colorado or curry powder

Method

1. 1

   Pick over and wash the rice carefully.

2. 2

   Put the dripping or butter into a dry pot and when hot, add the minced onion and fry until light brown.

3. 3

   Then add the stock, rice, and seasoning.

4. 4

   Cover and stew gently for 15-20 minutes, stirring frequently to prevent burning.

5. 5

   If the stock is absorbed before the rice is done, add more hot stock to keep it moist.

6. 6

   Optionally, stir in grated cheese at the end.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 64. The excerpt below is the record exactly as published.

STEWED RICE. Two or three ounces of dripping or butter ; one pound of rice ; two ounces of onion, minced ; one quart of stock, gravy, or the liquor from boiled beef; black pepper and salt; a pinch of cayenne pex)per or its equivalent in chne Colorado or curry powder

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