1/2 cup washed rice 1 cup Brown Stock, highly seasoned 3/4 cup tomatoes, stewed and strained 3 tablespoons butter
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.
