Rice with Tomatoes. No. 2.
Boil one cupful of rice as directed in ‘How to boil Rice’; add half a cupful of Tomato sauce (see Sauces, p. [126]), season with some butter, salt, and pepper to taste, and one or two bay leaves. Toss, or mix lightly with a fork, being careful not to mash the grains. Serve hot. This makes a nice dish for winter.
Rice with Prawns.
Mince up half an onion, one clove of garlic, one carrot, half a head of celery, and a bunch of parsley, and brown in pure olive oil. Then put six or seven ounces of prawns into the sauce-pan, and season with salt and pepper. Turn them often, and when all are red put in two or three tablespoonfuls of Tomato sauce (or conserve), and add enough hot water to cook fourteen or fifteen ounces of rice in afterwards. Do not boil too much, as prawns cook fast. Take the prawns out, dry them, choose about a third of the finest, shell and lay them aside. Pound the others in a mortar (shells and all), rub them through a sieve, and mix again with the water in which they were cooked. Meanwhile put some butter into a sauce-pan, add the rice, stir well, and as soon as it has taken up the butter, pour the water little by little on to it. When half-boiled add the shelled prawns, and before serving sprinkle Parmesan cheese over the whole.
Rice with Quails.
Mince up two or four slices of ham and a quarter of an onion, and brown in a sauce-pan, then put in four quails ready drawn. Sprinkle with pepper and salt, and as soon as they are browned, parboil them in broth, then add fourteen ounces of rice, and boil all together. Powder with grated Parmesan cheese and serve on a hot dish.
Rice ‘alla Ristori.’
Cut two ounces of bacon into small pieces, and put them into a sauce-pan with chopped-up cabbage. Steam for half an hour and add a little salt, pepper, and chopped parsley; then throw in a quarter of a pound of rice and half a pint of veal broth. Cook for fifteen or eighteen minutes, and serve with grated Parmesan cheese sprinkled over it.