Baked Rice
From Principles of food preparation, 1914
Compare the steamed rice with the rice cooked according to this method.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
648Calories
13 gProtein
142 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories648 kcal
Protein13 g
Carbohydrates142 g
Fiber2.3 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium16 mg
Potassium206 mg
Calcium57 mg
Iron7.6 mg
Magnesium47 mg
Phosphorus204 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.4 mg
Folate410 mcg
Choline10 mg
Caffeine0 mg
Water257 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 9. The excerpt below is the record exactly as published.
Baked Rice A thin layer of rice should be spread on a pie plate or a shallow pan, and baked in a moderate oven until it is lightly and evenly browned. The rice kernels should be shaken or stirred so that the grains may be a uniform color. The rice is then cooked as in Steamed Rice, but only half the amount of water, or a pint of water to one cup of rice
Cook this with the app: pantry check, scaling, and the assistant.