¹⁄₂ cup rice
2 tablespoons chopped green sweet pepper or onion
1 cup tomatoes
1 teaspoon sugar
1¹⁄₄ cups stock or water
1 tablespoon butter
1 teaspoon salt
Pick over and wash the rice, as directed in the recipe for boiled rice,
No. 1. Chop the onion or pepper, discarding the seeds, and, if raw
tomatoes are used, remove the skins and cut the tomatoes in pieces
before measuring them. Put all the ingredients together in a small
cooker-pail or pan, and, when boiling, set it in a larger cooker-pail of
boiling water. Put it into a cooker for one hour. When ready to serve
it, stir it lightly with a fork till all the ingredients are evenly
mixed. Pilaf is injured by much overcooking.
Serves five or six persons.