A SIMPLE SYRIAN PILAW

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
For serving
Instructions (12)
  1. Shake the rice in a cullender to free it from dust and then well wipe it in a soft clean cloth.
  2. Gradually drop the prepared rice into three pints of boiling water. Ensure the boiling is not checked by the addition of the rice.
  3. If managed well, the rice will require no stirring and will entirely absorb the water.
  4. Place the pot above the fire where the heat will reach it equally from below.
  5. Boil gently so the grain becomes quite tender and dry.
  6. When the rice is tender and dry, and the surface is full of holes, pour in two or three ounces of clarified butter, or add some cut up small.
  7. Throw in a seasoning of salt and white pepper, or cayenne.
  8. Stir the whole up well.
  9. Serve immediately.
  10. Optional: If the flavor of onion is liked, boil an onion in the water. Strain the water before adding the rice. Ensure there are three pints of water when the rice is added.
  11. Optional: Small fried sausages or sausage-cakes may be served with it for English eaters.
  12. Optional: The rice may be well washed and thoroughly dried in a cloth when time will permit.
Original Text
A SIMPLE SYRIAN PILAW. Drop gradually into three pints of boiling water one pint of rice which has been shaken in a cullender to free it from the dust and then well wiped in a soft clean cloth. The boiling should not be checked by the addition of the rice, which if well managed will require no stirring, and which will entirely absorb the water. It should be placed above the fire where the heat will reach it equally from below; and it should boil gently that the grain may become quite tender and dry. When it is so, and the surface is full of holes, pour in two or three ounces of clarified butter, or merely add some, cut up small; throw in a seasoning of salt and white pepper, or cayenne; stir the whole up well, and serve it immediately. An onion, when the flavour is liked, may be boiled in the water, which should afterwards be strained, before the rice is added; there should be three pints of it when the grain is dropped in. 613Small fried sausages or sausage-cakes may be served with it at pleasure for English eaters. The rice may be well washed and thoroughly dried in a cloth when time will permit.
Notes
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