Riz à la Turque

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. Put into a saucepan a pint of giblet or mutton broth, into which sufficient tomato pulp has been stirred to slightly thicken it, season this highly with salt and black pepper, and set the saucepan on the fire.
  2. As soon as the liquid boils, cast into it four ounces of uncooked carefully sifted rice.
  3. Reduce the heat after five minutes, and let the rice stew gently in the tomato-flavoured broth.
  4. As the rice cooks it will absorb the liquid: watch it narrowly, stir gently to prevent its catching, and as soon as it has sucked up
Original Text
Riz à la Turque :—In this, and in the following cases, the rice is not wholly boiled in water. Put into a saucepan a pint of giblet or mutton broth, into which sufficient tomato pulp has been stirred to slightly thicken it, season this highly with salt and black pepper, and set the saucepan on the fire. As soon as the liquid boils, cast into it four ounces of uncooked carefully sifted rice. Reduce the heatafter five minutes, and let the rice stew gently in the tomato-flavoured broth. As the rice cooks it will absorb the liquid: watch it narrowly, stir gently to prevent its catching, and as soon as it has sucked up
Notes
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