Creole Rice

A historical recipe from Seasoning Suggestions Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & , by Lea & Perrins Limited (1922).

A historical recipe

Seasoning Suggestions Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & Perrins' Sauce, by Lea & Perrins Limited (1922). Project Gutenberg eBook #61678.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Seasoning Suggestions Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & , by Lea & Perrins Limited (1922). Digitised by Project Gutenberg, eBook #61678 (https://www.gutenberg.org/ebooks/61678). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

2 tablespoonfuls of Lea & Perrins' Sauce.
2 green peppers.
1 onion.
½ cupful of ham.
4 tablespoonfuls of oil.
1 cupful of rice.
3 cupfuls of tomato juice.
4 tomatoes.
Melt the shortening, and sauté in this oil the green peppers finely chopped, the sliced onion, and the ham, finely ground.
Put the rice in a sieve and dip into rapidly boiling water for five minutes.
Add with the tomato juice to the other ingredients.
Cook directly over the fire for twenty minutes, add the whole tomatoes cut into slices and finish the cooking in the top of a double boiler.
Add the Lea & Perrins' Sauce.
When the rice is puffed and flaky the dish is ready to serve.