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Rice and Tomato Pie
1 lb. tomatoes 1/4 lb. (1/2 cup) rice I small onion 1/2 pint (I cup) stock I heaping tablespoonful (I oz.) butter or dripping 3 tablespoonfuls bread crumbs 1 tablespoonful chopped parsley Salt, pepper and curry powder to taste Wash the rice. Bring the stock to the boiling point,
A plain vegetable dish built on rice, tomatoes and stock, finished with buttered crumbs. The ingredient list carries its own metric-to-cup conversions, which makes most of it easy to follow.
- Quantities1 lb tomatoes is roughly 3 medium ones; a 14 oz tin, drained, is an approximate stand-in if fresh are poor. The rice is 1/2 cup dry to 1 cup stock, the usual 1:2 ratio for absorption, with the tomatoes adding liquid of their own.
- Rice typeA recipe of this kind most likely assumes a plain long-grain or Carolina-style rice, not parboiled or basmati. The recipe directs washing the rice before use.
- DrippingDripping is the fat rendered from roast meat, kept in a crock by the stove. Butter is the given alternative; beef or bacon fat gives the closer flavour if you have it.
- Curry powderUsed here as a background seasoning rather than to make a curry. The recipe leaves the amount to taste; a small quantity keeps it from dominating the tomato.
- OvenThe recipe as printed here gives no oven direction. If you choose to brown the crumbed top in the oven rather than under a grill, a moderate oven for a short spell will set the surface without drying the rice beneath.
- YieldThese proportions serve three as a side dish, or two as a light supper with bread.