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Boiled Rice
From Miss Parloa's kitchen companion, 1887
Serves 6
Follow these directions carefully for perfectly tender rice.
Presented as published in 1887. 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
108Calories
2 gProtein
24 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories108 kcal
Protein2.1 g
Carbohydrates24 g
Fiber0.4 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1182 mg
Potassium39 mg
Calcium23 mg
Iron1.3 mg
Magnesium12 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate68 mcg
Choline1.7 mg
Caffeine0 mg
Water476 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 283. The excerpt below is the record exactly as published.
Boiled Rice. Wash one cupful of rice in three waters. In the first water rub the rice well between the hands. Now pour off this water, and simply rinse the rice in the other two waters. Cover with clean water, and let it soak for one or two hours. Have three quarts of boiling water in a large stew-pan. Turn the rice into it, and cook from fifteen to twenty-five minutes. The time will depend upon the kind of rice used ; but if it be good Southern rice, and not more than a year old, it will cook in fifteen minutes. When it has been cooking for ten minutes, add a geueroui table-spoonful of sal
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