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Bacon and Rice

A baked rice casserole with bacon and paprika.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Bacon and Rice

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Cook the rice

  1. Boil the rice in plenty of boiling salted water until done.

  2. Drain the rice in a colander and rinse several times in cold water.

Bake and serve

  1. Place the rice in a round casserole with hot water.

  2. Sprinkle the top with paprika and cover with thin slices of bacon.

  3. Cover and bake for 30 minutes at 300°F (150°C).

  4. Uncover and brown the bacon, then serve immediately.

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.

Explore the science

What each ingredient does

Rice
Forms the bulk of the casserole and absorbs the hot water as it bakes.
Bacon
Renders fat over the rice and browns on top, adding savoury flavour.
Paprika
Adds colour and a mild smoky, sweet flavour to the top layer.

The step that matters

Rinsing the drained rice. Rinsing washes away surface starch, which keeps the grains separate instead of clumping into a sticky mass during baking.

“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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