|
Classic
Cook Books
< last page | next page >
page 50
11. RICE PILAF WITH TOMATOES.
DOMATESLI PIRINTCH PILAF.
Ingredients:
Plain water .................................................. 3 cupfuls.
Rice .......................................................... 1 cupful.
Butter ................................................. 1 tablespoonful.
Tomatoes .... 2 to 3, ripe (or 3 to 4 tablespoonfuls of canned tomatoes).
Salt, to taste.
Method:
Bring the butter to burning point, add the tomatoes and fry for 10 to 12
minutes, then pour in the water, gradually, and when it comes to a boil, add the
well-washed rice and cook it until nearly done, when a piece of white muslin
should be thrown over the vessel, under the lid, to absorb the steam and prevent
its falling back into the pilaf. After 8 to 10 minutes the pilaf should be
stirred with the aid of a perforated spoon, and the dampness may be caused to
evaporate by placing the vessel either in a moderately hot oven or over a slow
fire.
< last page | next page >
Classic
Cook Books
|
