56. Spanish Rice.
Fry 3 onions, 6 tomatoes, 2 peppers or pimentos together. They must all be cut into small bits. In another pan fry a cup of rice in a very little oil or crisco. After the rice has browned a little, add the two together, turn into a rice boiler or steamer and cook until rice is tender. A half cupful of grated or diced cheese is an improvement to this dish. In case tomatoes are not in season, a can of tomatoes, or, better, a large-sized can of tomato soup will do nicely. In that case fry the onions and peppers and rice together. Then add the cheese and tomatoes.
57. Pea Pullao.
Take two cups of cold boiled rice, add to it two cups of freshly shelled peas. Pour over the mixture a half cupful of milk or cream; add a tablespoonful of butter or crisco, and cook in a rice boiler or steamer until the peas are nicely done. A few bay leaves and black pepper grains are an improvement to this dish.
58. Cocoanut Rice.
Take a cup of rice, mix it into half a grated cocoanut. A ten-cent tin of Baker's cocoanut does very nicely if one doesn't care to prepare the fresh cocoanut. Boil the rice and cocoanut together, being sure to add to the water the cocoanut milk. There should be about three inches of liquid above the rice. Color the liquid yellow with a little turmeric; add salt, six cloves, two cardamon seeds, and twelve pepper berries. Cook in a rice boiler or steamer until done.
59. Meat and Rice Hash.
A very nice way of making hash is to use rice instead of potatoes. Take cold meat and gravy and stew together with onion. When the onion is nearly done, add to the broth the rice. A quarter as much uncooked rice as there is meat is a good proportion. Cook all together until rice is thoroughly done. Be sure and have plenty of liquid to start with. This is much better than meat and potato hash.
60. Rice Cutlets.
Left-over pullao or kidgeri or meat and rice hash make fine cutlets. Mold, roll in crumbs, and fry in the usual way.