Wash, boil for five minutes, and drain four ounces of rice. Place it in a stewpan with one ounce of butter, salt and pepper, stir well and add little by little one-third of a pint of vegetable stock. Cook for about fifteen minutes. The rice should absorb the stock, and though soft, the grains should be separate. More stock should be added if necessary. Serve very hot.

This dish is delicious if served with a center of stewed mushrooms or quartered hard-boiled eggs in a delicate onion sauce.