Tomato and Rice a la Nagasaki
A casserole served by our great grandparents in the state of Hawaii at the first day of the New Year. This is traditional recipe of our presbyterian families from Japan- rice a la Nagasaki.
6 ounces of white one minute rice
1 can of tomatoes- 1 pint
1 can of beef broth
1/2 teaspoon of kosher salt
1 teaspoon of ground black pepper
1 cup of bread crumbs
1/2 cup of sweet fresh unsalted butter
2 Tablespoons of grated cheese- Monterey Jack works fine
Take 6 ounces of white one minute(parboiled) rice and place those 6 ounces of rice into a deep cast iron saucepan with a pint of tomato juice, strained from a can of tomatoes. Add into this sauce a cup of the broth- one can is enough or a big cup of hot water with half of a teaspoonful of kosher salt and three saltspoonfuls of ground pepper. Mix the sauce well with rice in the pan and cook this rice up to and thirty five minutes stirring once in a while. Add two tablespoonfuls of grated cheese (Monterey Jack works fine) and half of a tablespoonful of fresh unsalted butter. Melt the sauce well and then drop the the tomato and rice into a well greased baking dish. Sprinkle the casserole generously with the bread crumbs over the top arrange a few bits of fresh butter on top and set in the oven to for twelve minutes or so.