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Classic
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page 43
Method:
Bring the broth to a boil first, then put the rice into it. Season to taste, and
continue boiling until all the water is evaporated. This done, take the vessel
off the fire and heat the butter well in a frying pan; then pour over the boiled
rice; cover with white muslin under the lid and place in hot over for 15 to 20
minutes.
3. PILAF WITH TOMATOES.
DOMATESLI PILAF.
Ingredients:
Stock ................................................... 5 cupfuls.
Rice .................................................... 2 cupfuls.
Butter ........................................... 2 tablespoonfuls.
Onion .................................................... 1, small.
Tomatoes .... 4, ripe (or 5 to 6 tablespoonfuls of canned tomatoes).
Salt and pepper, to taste.
Method:
Chop the onion very fine and fry in part of the butter until pink. After placing
it in a deep vessel, add to it the juice of the tomatoes, also the broth and the
rice, which must be well washed. Season to taste and boil until done; pour over
the whole the heated butter and place the vessel in moderately hot oven for 10
to 15 minutes.
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