Recipes > Rice, Cereals, Grains > Rice > Pilaf > Pilau



  • 1/2 pint of rice
  • 1 pint of stock
  • 1/2 can of tomato
  • 1/4 white onion
  • butter
  • salt
  • pepper
  • chicken


Soak the rice in cold water for an hour. Pour off the water, and put the rice, with the stock and white onion, in a double boiler. Stew till the rice absorbs the stock.

Stew the tomato thoroughly, and season with butter, salt, and pepper. Mix it with the rice.

Saute in butter to a light color jointed chicken, slightly parboiled, or slices of cold cooked chicken or turkey. Make a hole in the rice and tomato, put in the chicken and an ounce of butter, and stew all together for twenty minutes. Serve on a platter in a smooth mound, the red rice surrounding the fowl.


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The Century Cook Book (1901).

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