58. ARROZ EN CAZUELA AL HORNO -- Casserole Rice in the Oven
Clean the rice well of stones and filth, and wash it with two or three [changes of] cold water and then with hot water, and after it is well washed set it to dry on a wooden chopping block in the sun or by the heat of the fire, and when it is dry, clean it again in such a manner that it is very clean, then take a very clean cazuela and cast in good meat broth which is fatty and set it to boil on the fire, and when it begins to boil put in two or three threads of saffron so that the broth becomes nicely yellow, and when the broth is nicely yellow, cast in the rice bit by bit, stirring it with a stick or with a ladle, and when the rice is in the cazuela cast in whatever quantity of broth that seems necessary to you to so that it cooks no more, and taste it to see that it is well salted and fatty, and put it to cook in the oven, and a little before it finishes cooking remove it from the oven and cast some whole fresh egg yolks over the rice, and then return the cazuela to the oven to finish cooking, and it is cooked when you see that the rice has made a good crust on top, and then prepare dishes, and in each one put one or two of the egg yolks which were upon the rice; and if by chance the oven was not prepared, put the cazuela on a coal fire and put an iron lid full of embers on it, and in this manner it will come out of there as if it had been cooked in the oven and perhaps better because it remains nearer for sampling: and this is good rice.
Take 9 lbs of rice, and rinse them in a fine-textured sieve several times.
Place into pans and add roughly twice the volume of water, with about 1/4 cup of oil and 1 tsp of salt in each pan.
Bake in the oven, covered, until rice is cooked (add water if necessary)Remove some rice to 8x11 pans and crack 12 eggs into it, separately. Return to the oven and cook until the eggs are set.