1913 - The Oriental Cook Book

Pilaf Plain

DDV CULINARY

Stock .............................................. 5 cupfuls.
Rice ............................................... 2 cupfuls.
Butter ...................................... 2 tablespoonfuls.
Salt and pepper, to taste.

In one deep vessel, fry well the washed rice in the butter, then add the broth.
Season to taste and boil over strong fire.
When nearly done, slow up the fire under the vessel
and cover the pilaf with a piece of white muslin under the lid,
falling a little over the brim of the vessel in order to prevent
the steam falling back into the vessel.
After 5 to 10 minutes stir the rice lightly with the aid of a perforated spoon,
and put into hot oven until all its moisture is evaporated and the rice remain almost dry.

Cracked wheat may be used instead of rice.