Turkish Rice

Ingredients

• a cupful of rice
• one of strained tomato
• two of cold water
• two tablespoonfuls of butter
• one teaspoonful of salt
• two ounces of fine-chopped ham

Method

1. 1

   Wash the rice in three waters, then put it into a stew-pan with the other materials.

2. 2

   When it begins to boil, reduce heat to simmer for forty minutes.

3. 3

   Transfer to a warm dish without using a spoon.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 284. The excerpt below is the record exactly as published.

Turkish Rice. A cupful of rice, one of strained tomato, two of cold water, two table-spoonfuls of butter, one teaspoonful of salt, and two ounces of fine-chopped ham are the ingredi- ents required. After washing the rice in three waters, put it into a stew-pan with the other materials, and set upon the stove. When the dish begins to boil, put the stew-pan back where its contents will hardly simmer during the next forty minutes. At serving-time turn the rice into a warm dish. Do not use a spoon in making this transfer, as that would be likely to break the grains and mar the appearance of the dish* Turkish rice is nice for serving with cold meat or fish or warmed-over meat. ••* Curry of Rice. For six or eight persons use one cupful of rice, two- cupfuls and a half of boiling water, two-, tgaspppnfuls ;pf , VEGETABLES. 543 salt, two level teaspoonfuls of curry-powder, one-fourth of a teaspoonful of pepper, one teaspoonful of minced onion, and two table-spoonfuls of butte

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