Rice in Oil by Mrs. A. C. Bainbridge

Pacific Press Publishing Company · Oakland, California · Jul 21, 1898

FromSigns of the Times, Vol. 24, No. 29.

Rice in Oil.

By Mrs. A. C. Bainbridge

Heat one teaspoonful of olive oil to the boiling point in a granite or porcelain kettle. Put into it one cupful of rice that has been well washed and dried. Shake and stir over a hot fire, until the whole is a good straw color. Add one quart of boiling water, and let the rice simmer gently until done, about forty minutes.

It will need no dressing, and will be delicious eaten with crisps or hard crackers.

A good way to get rice ready quickly is to wash it in a sieve, and spread it out in the sieve on the shelf of the oven to dry.

Some may like to add one cup of strained tomato and less boiling water—or any pleasant fruit juice may be substituted for a change.

Others may want to use salt, sage, or lemon juice—but “the plainer we cook the food we eat, the clearer our thoughts will be.”

Mrs. A. C. Bainbridge.