A pilaff is a very useful dish. Cook your rice according to your idea on the subject; there are several schools—some people throw it in boiling water, some put it in cold water, some stir it, others do not. The most satisfactory way is the following: Having washed the rice, put it in a saucepan with
Melt some butter in a frying-pan, put in your rice, salt and pepper, a pinch of saffron, a teaspoonful of curry powder, one sweet red pepper cut in small pieces, a handful of raisins (stoned and previously soaked) and whatever you have by you in the way of “remnants ”—pieces of turbot, or lobster, or veal, or chicken, slightly warmed in butter and sprinkled with paprika; add a glass of stock, cook till the stock has disappeared; stir well and serve. For all these pilaffs and risottos the best rice to use is really Carolina rice, the Patna variety being the best for the rice served as an accompaniment to curry.