Recipes > Rice, Cereals, Grains > Rice > Rice with Tomatoes

Rice with Tomatoes


  • 1 cup of rice
  • milk
  • 2 eggs
  • 1 teaspoon of butter
  • pepper
  • salt
  • yolk of a beaten egg
  • 7 or 8 tomatoes
  • sugar
  • 1/2 chopped-up onion
  • 1 tablespoon of butter
  • 2 tablespoons of fine bread crumbs


Boil rice soft in hot water. Shake it now and then, but do not stir it. Drain it, add a little milk in which a beaten egg has been mixed, butter, and a little pepper and salt. Simmer for five minutes, and if the rice has not absorbed all the milk, drain it again. Put the rice around a dish, smooth it into a wall, wash it over with the yolk of a beaten egg, and put it into the oven until firm.

Take the strained juice and pulp of the tomatoes, season with pepper, a little salt and sugar, and chopped-up onion; stew for twenty minutes, then stir in butter and fine bread crumbs. Stew three or four minutes to thicken, and then pour the tomatoes into the dish, in the middle of the rice, and serve.


Simple Italian Cookery.


Print recipe/article only

comments powered by Disqus