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Rice and Tomatoes

A dish of rice cooked with tomatoes, bacon, onion, butter, sugar, salt, and pepper.

From an old cookbook · modernised transcription
By Fredonia, N.Y. Trinity parish guild, comp. [from old catalog] · From a historical cookbook (Internet Archive) · 4 ingredients
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Rice and Tomatoes

Ingredients

Directions

Make the tomato sauce

  1. Boil 1 can of tomatoes with 3 or 4 slices of bacon and a small onion until thoroughly cooked.

  2. Season the tomatoes with salt, pepper, a little sugar, and a good sized piece of butter.

Cook the rice and combine

  1. Thoroughly clean and wash 1 pound of rice.

  2. Put the rice into a kettle containing 1 gallon boiling water, well salted, stirring occasionally with a fork.

  3. Boil the rice from 10 to 15 minutes.

  4. Drain the rice through a colander.

  5. Add the drained rice to the tomatoes, mixing thoroughly.

Nutrition, whole recipe (rough)

49Calories
3 gProtein
3 gFat
2 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Bacon1 slice cooked (8g)43
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Fredonia, N.Y. Trinity parish guild, comp. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Rice (in the method)
Forms the bulk of the dish and absorbs the tomato flavour as it is mixed in.
Tomatoes (in the method)
Provide moisture, acidity and the main body of the sauce.
Bacon
Adds smoky, savoury fat flavour to the tomato base.
Butter (in the method)
Adds richness and a rounder, silkier mouthfeel to the sauce.

The step that matters

Boil the rice from 10 to 15 minutes. Rice keeps absorbing water and softening while it boils, so overcooking makes it mushy and sticky once mixed with the tomatoes. Draining it promptly stops further cooking and keeps the grains separate.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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