Corn Pilaff
Recipe No. 587 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 587 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Rice, uncooked — 2 pounds (1 No. 56 dipper)
- Fat — 1 pound (½ No. 56 dipper)
- Water — 3½ quarts (3½ No. 56 dippers)
- Salt — 1¼ ounces (2½ mess kit spoons)
- Onions, chopped — 11 ounces (¾ No. 56 dipper)
- Corn — 3 No. 10 cans
- Pimientos, chopped — 12 ounces (½ mess kit cup)
Directions
- Wash rice thoroughly; drain to remove excess water.
- Cook rice in ½ the fat until brown, stirring occasionally.
- Combine rice, water, salt and onions. Heat to boiling point; reduce heat and simmer 30 minutes or until rice is tender.
- Add corn, pimientos and remaining fat; mix well. Heat to serving temperature.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Rice, uncooked — 2½ oz Fat — 1¼ oz Water — 1 cup Salt — about ⅔ tsp Onions, chopped — 1 oz Corn — 3 cups Pimientos, chopped — 1 oz
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 587, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.