White Stock highly seasoned
Salt and cayenne
Cook rice in boiling salted water, drain, and pour over hot water to thoroughly rinse. Heat omelet pan, add butter, and as soon as butter is melted add rice. Cook three minutes; then add tomatoes, chicken, and enough stock to moisten. Cook five minutes, and season highly with salt and cayenne. If not rich enough, add more butter.
Russian Pilaf
Follow recipe for Turkish Pilaf III, substituting cold cooked lamb in place of chicken, and add a chicken’s liver sautéd in butter, then separated into small pieces.
Rissoto Creole
3 tablespoons butter
1 cup rice
2¾ cups highly seasoned
Brown Stock