Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
212
Calories
4g
Protein
0g
Fat
46g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of rice
- salt
- pepper
Directions
1
One pint of rice, boil from twelve to fifteen minutes; pour off water through a colander, put the rice into a steamer for one hour or until dry, and each grain is like pop corn. Have your tomatoes boiled and pour over rice. Butter and salt and pepper to taste. Bake until brown, and serve hot.
2
HATFIELD COOK BOOK. 41
By Hatfield (Mass.). Congregational Church ·
Recipe sourced from
internet_archive