Look over and wash the rice as directed in the recipe for [Rice, No. 1]. Bring it to a boil in the salted water, and put it into a hay-box for one hour.
Serves six or eight persons.
Savoury Rice
- 1 cup rice
- 41⁄2 cups highly seasoned stock
- 2 tablespoons butter
Look over and wash rice as directed in the [previous recipes], bring it to a boil in the stock, with the butter, and cook it in a hay-box for one hour, standing the pail or pan that contains it in a larger pail of water, unless more than one cupful of rice is being cooked and the cooker-pail would be at least two-thirds full. Serve with a border of salted peanuts. The rice should be moist but not sticky when cooked.
Serves eight or ten persons.
Turkish Pilaf
- 1⁄2 cup rice
- 2 tablespoons chopped green sweet pepper or onion
- 1 cup tomatoes
- 1 teaspoon sugar
- 11⁄4 cups stock or water
- 1 tablespoon butter
- 1 teaspoon salt
Pick over and wash the rice, as directed in the recipe for [boiled rice, No. 1]. Chop the onion or pepper, discarding the seeds, and, if raw tomatoes are used, remove the skins and cut the tomatoes in pieces before measuring them. Put all the ingredients together in a small cooker-pail or pan, and, when boiling, set it in a larger cooker-pail of boiling water. Put it into a cooker for one hour. When ready to serve it, stir it lightly with a fork till all the ingredients are evenly mixed. Pilaf is injured by much overcooking.
Serves five or six persons.