The recipe
The Raisins and Pimento Are the Point
Rice Supreme is carried forward in the site’s legacy records as a recipe associated with Gourmet Cooking with a Flair (1961). The source page has not yet been attached, so the cookbook attribution remains provisional while the physical volume is re-cataloged.
The current legacy card combines rice with onion, shredded lettuce, mushrooms, tomato and chicken broth, then finishes the cooked rice with diced pimento and raisins sautéed in butter.
The rice cooks covered over low heat for 20 minutes before the pimento and raisins are folded in. That unusual ingredient combination is being preserved as recorded rather than modernized while the source scan is pending.
Why it matters
Why This One Is Worth Bringing Back
Rice Supreme earns its place in the archive because the ingredient list does something unexpected with a familiar base. Rice, onion, mushrooms, tomato and broth would already make a recognizable savory side; shredded lettuce, pimento and butter-sautéed raisins push it somewhere much more specific.
That unusual combination is exactly the kind of detail an archive can easily lose if a recipe is “cleaned up” for modern expectations. Here, the raisins are not a garnish and the pimento is not optional decoration. They are part of the recorded finish.
If that mix appeals to you, the same 1961 collection contains other recipes that bend familiar names in interesting directions, including Dutch Cupboard Cheese Pie and the decidedly savory Onion Shortbread.
Rice also creates an especially useful bridge to Beef Stroganoff from the same collection, since that archived Stroganoff is explicitly served over rice rather than noodles.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Prep the finish before the rice is done
The pimento and butter-sautéed raisins are folded in after the covered rice cooks. Have them ready so the finished rice does not sit waiting and lose heat.
Do not modernize away the odd parts
If you make this as an archival recipe, keep the lettuce, pimento and raisins. Removing the ingredients that feel unusual would also remove the reason this version is worth preserving.
Serve it as a side, not a risotto
The source method is a covered rice cook followed by a fold-in finish. Keep the grains recognizable rather than stirring toward a creamy texture the recipe never asks for.
Recipe card
The Preserved Recipe
Rice Supreme
Ingredients
- 1 tbsp butter
- 1 small onion finely chopped
- 2 leaves green lettuce shredded
- ⅓ cup sliced mushrooms
- 1 large tomato peeled, seeded and chopped
- 1½ cups chicken broth
- ¾ tsp salt
- 1 pimento diced
- 2 tbsp raisins sautéed in butter
- ¾ cup rice
Instructions
- Melt butter in saucepan, and add the chopped onion.
- Cook until the onions are translucent, but not brown.
- Add shredded lettuce, mushrooms, tomato and rice and mix together.
- Add chicken broth, salt and pepper, and bring to a boil.
- Reduce heat to low, cover, and cook for 20 minutes.
- Turn the heat off, and fluff the rice with a fork to separate the grains.
- Add the diced pimento, and sautéed raisins.
- Toss all together, and serve!
Notes
Nutrition
From the archive
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