Boiled Rice
From Food and health, 1916
The Chinese method uses several quarts of water for one cup of rice, boiling for 20 minutes to half an hour, then draining.
Presented as published in 1916. 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 Food and health (1916) by Helen Kinne, page 55. The excerpt below is the record exactly as published.
Boiled rice. Rice may be cooked in the double boiler by the same method as other cereals, by allowing i part of rice to 3 of water
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