Blanched Rice
From Domestic science (Clark, Cornell home economics), 1911
If cooked in milk, cook immediately after blanching.
Presented as published in 1911. 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
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 8. The excerpt below is the record exactly as published.
Blanched Rice. Place the rice over a hot fire in a large saucepan of cold water and stir occasionally while heating. Boil 5 m. and drain on a sieve. Pour cold water through it. Return to fire in hot liquid
Cook this with the app: pantry check, scaling, and the assistant.