Rice, Florentine Fashion is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter or accompaniment of boiled rice finished by frying in olive oil with pickled shrimps, prawns or crayfish, onion, curry paste and Parmesan cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Rice, Florentine Fashion.
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This is a classic recipe for a Victorian version of Rice, Florentine Fashion that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 306.—RICE, FLORENTINE FASHION.
Chop and fry an onion with a spoonful of salad-oil or a pat of butter ; to this add half a pint of picked shrimps, crayfish, or prawns ; add a dessertspoonful of curry paste or powder ; fry altogether for a few minutes, then add the boiled rice and a tablespoonful of grated Parmesan cheese; serve quite hot.
Thoroughly wash the rice in a colander under plenty of cold, running, water to remove the excess starch. In the meantime, bring 1.5l of lightly-salted water to a boil, add the rice and cook for about 20 minutes, or until the rice is just tender.
Turn the rice into a sieve and allow to drain. In the meantime, melt the butter in a pan, add the onion and fry for about 6 minutes, or until softened. Stir in the pickled shrimps, prawns or crayfish then stir in the curry paste. Fry for 3 minutes, stirring frequently then add the rice.
Stir in the Parmesan cheese at this point then continue cooking, stirring frequently, until heated through. Serve hot.
