oil, and when it is warm put in 2
cupfuls of rice and stir for a few
minutes until the rice takes on a
transparent look. Then pour over
about 4 pints of boiling water and
cook very fast for about 12
minutes. The time of cooking varies
according to the rice, but it should
be rather under-than overdone.
In the meantime, have ready a
savoury preparation of small
pieces of cooked mutton, fried
onions, raisins, currants, garlic,
tomatoes, and pine nuts, if you can
get them, or roasted almonds, all
sautéd in dripping with plenty of
seasoning.