Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- a large tablespoonful of chutney
- a pound of rice
- a pound of rice in a little stock
- two eggs can be beaten up
- four hard-boiled eggs
- pepper
- salt
- cayenne
- parsley
Directions
this way. This has a very pretty appearance. The vermicelli browns quickly, and the croquettes have the appearance of little balls covered in brown network.
Rice, Savoury. — There are several ways of serving savoury rice. The rice can be boiled in some stock, strongly flavoured with onion and celery, and when cooked sufficiently tender one or two eggs can be beaten up with it, pepper and salt added, .and the mixture served with grated cheese.
Rice can also be rendered savoury by the addition of chopped mushrooms, pepper and salt, and a little butter, and if a tin of mushrooms is used, the liquor in the tin should be added to tlie boiled rice, but in every case the rice should be made to absorb the liquor in which it is boiled. Eggs can again be added, as well as grated Parmesan cheese.
A cheap and quick way of making rice savoury is to mix it with a large tablespoonful of chutney ; make it hot with a little butter, and add pepper — cayenne if preferred — and a little lemon-juice.
Rice can also be served as savoury by boiling it in any of the sauces that may be termed savoury in distinction to those that are sweet, given in the chapter entitled " Sauces."
Rice and Eggs. — Boil, say half a pound of rice, and let it absorb the water in which it is boiled. Take four hard-boiled eggs, separate the yolks from the whites, chop the whites very fine, and add them to the rice with about a brimming teaspoon- ful of chopped blanched parsley and sufficient savoury herbs to cover a sixpence. Put this in the saucepan and make it hot, with a little butter, and flavour with plenty of pepper and salt. In the meantime beat the yellow hard-boiled yolks to a yellow powder, turn out the rice mixture, when thoroughly hot, into a vegetable dish, and put the yellow powder either in the centre or make a ring of the yellow powder round the edge of the rice, and serve a little pile of fried parsley in the middle.
Rice and Tomato.— Take half-a-dozen ripe tomatoes, squeeze out the pips, and put them in a tin in the oven with a little butter to bake; baste them occasionally with a little butter. In the meantime boil half a pound of rice in a little stock or water, only adding sufficient so that the rice can absorb the liquid. When this is done (and this will take about the same