Turkish Pilaf II

• ½ cup washed rice.
• ¾ cup tomatoes, stewed and strained.
• 1 cup

Add tomato to stock, and heat to boiling point; add rice, and steam until rice is soft; stir in butter with a fork, and keep uncovered that steam may escape. Serve in place of a vegetable, or as border for curried or fricasseed meat.