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Pilau, Rice for A

The most important part of a Pilau is the rice. It is prepared as follows. Wash and pick half a pound of rice, throw it into a saucepan of boiling water, and let it boil rapidly for five minutes. Drain it, put it into a stewpan with two ounces of fresh butter, and stir it over a quick fire until it is lightly coloured; add cayenne pepper, a table-spoonful of saffron-water, and three-quarters of a pint of stock, and simmer gently until the grains are quite tender without being broken. Stir in a table-spoonful of curry-powder, pile the rice high on a dish, and send it to table with the meat placed upon it. Or wash and pick half a pound of rice, and dry it thoroughly in a soft cloth. Drop it very gradually into a pint and a half of boiling water, and let it boil gently until the rice is quite tender without being broken, and the water is absorbed. When this point is reached, throw in two ounces of butter broken into small pieces, with a little salt and cayenne. Stir the whole briskly for a minute or two, and serve hot with stewed meat cut into neat pieces placed upon the rice. Time to boil the rice, about three-quarters of an hour. Probable cost, rice, 3d. per pound. Patna rice is the best for this purpose. Sufficient for three or four persons.