Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pints white broth
- 1 quart milk
- 3 ounces raw rice
- 1 pint tomato sauce
- six fresh ears
- 1 sliced onion
- 2 branches celery chopped
- 1 branch parsley
- salt
Directions
Cut tfie corn from six fresh ears ; place in a saucepan with 1 sliced onion, 2 branches celery chopped and 1 branch parsley. Add 3 pints white broth (or water), and 1 quart milk. Season with a heaping teaspoon salt, let come to a boil, put in 3 ounces raw rice, and let boil slowly 1} - hours, stirring well occasionally. Press through a sieve and a strainer and return to the saucepan. Add i tablespoon butter and 1 pint tomato sauce, mix well and boil 5 minutes. Serve with croutons. If no tomato sauce at hand, boil down fresh or canned tomatoes to the desired quantity and season well.