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Broth Rice or Bouillon Rice

4 servings

Ingredients

• Rice (blanched) (as needed)
• Meat broth (as needed)
• Onions (studded with cloves) (a few pcs)
• Cloves (a little)
• 1 pcs Bay leaf

Instructions

1. Cook the blanched rice in meat broth, adding a few onions studded with cloves and a bay leaf, and prevent it from burning.
2. Stir carefully to keep the grains intact, as mashed rice looks unappetizing.
3. Remove the onions when serving.
4. The rice becomes especially appetizing if cooked in a tightly sealed rice ball in boiling bouillon.

Modernized from a treasured 19th-century German cookbook.