Tomato Rice

Ingredients

• two ounces of rice
• half a pint of milk
• one pound of tomato puree
• one ounce of butter

Method

1. 1

   Wash rice and cook in milk until soft.

2. 2

   Flavor with salt and pepper, then mix with tomato puree and beat until smooth.

3. 3

   Stir in butter and serve hot.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 104. The excerpt below is the record exactly as published.

tomato rice into the tomatoes, and scatter the top thickly with fine crumbs, seasoned with celery salt and cayenne. Spread a baking-tin with dripping; place the tomatoes in it, and bake in a moderate oven for about half an hour. Tomatoes Au Gratin with Eggs. Butter a fireproof dish and put in a layer of browned bread- crumbs, moisten with a little stock and season well, then add a layer of sliced tomatoes and repeat until the dish is full, having a layer of dry breadcrumbs on top; put little dabs of butter on it to help it to brown nicely, and bake in a hot oven. When nearly done, break carefully four eggs, one on each corner of the dish, and replace in the oven until the eggs are set, and serve. Tomato Rice. Wash two ounces of rice thoroughly and cook in half a pint of milk until quite soft, then flavor with salt and pepper. Take one pound of tomato puree, add the rice, and beat to- gether until smooth. Stir in one ounce of butter

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