- 1 c. rice
- 2-1/2 c. stock, or meat broth
- 2 Tb. butter
- 1 slice onion
- 1/2 c. canned tomatoes
Steam the rice in the stock until it is soft by the method given for steaming rice. Then brown the butter and onion in a frying pan, add the tomatoes, and heat thoroughly. Pour this mixture into the rice, mix well, and serve.
61. BROWNED RICE.--Another way in which to add variety in serving rice is to brown it. Sufficient browned rice for six persons may be prepared by putting 1 cupful of clean rice in an iron frying pan that contains no fat, placing the pan directly over the flame, and stirring the rice until the grains become an even, light brown. Rice that has been treated in this way has additional flavor added to it and can be used in the same way as boiled or steamed rice.
62. SAVORY RICE.--Rice browned in the manner just explained is used in the preparation of savory rice, a dish that serves as a very good substitute for a vegetable. Savory rice may be prepared according to the following recipe:
SAVORY RICE
(
Sufficient to Serve Eight
)
- 1 c. browned rice
- 2-1/2 c. water
- 1 tsp. salt
- 1/2 c. chopped celery
- 2 Tb. butter
- 1 small onion, chopped
- 1/2 c. canned tomatoes
- 1/4 c. chopped pimiento
Steam the browned rice in the salted water as in steaming rice, and cook the celery, which should be chopped fine, with the rice for the last half hour of the steaming. Brown the butter and add to it the onion finely chopped, the tomatoes, and the pimiento. A few minutes before serving time, add this to the rice, mix well, and serve hot.