Boiled Rice

Ingredients

• Blanch 1/2 c rice
• covering with 3 c cold water
• add 2 c milk

Method

1. 1

   Blanch rice, boil for 5 minutes, drain, rinse, and return to a double boiler with milk.

2. 2

   Cook until rice is tender and milk is absorbed.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 181. The excerpt below is the record exactly as published.

BOILED RICE — CREAM AND SUGAR Spanish Omelet Cut 3 medium sized onions fine, and cook in 2 T butter 5 m, then add ^ can tomatoes and cook until the onions are tender. Make a roux of i T butter and 2 T flour, add to the tomatoes, and cook, stirring constantly for 5 m. Make a foamy omelet, separating 4 eggs, beat yolks lightly, add 4 T milk or water, ^ t salt, and a dash of pep- per. Beat the whites of the eggs stifif, cut and fold into the yolks, turn all into a buttered omelet pan, spread evenly, cover, and cook until firm, over a very slow fire. If it is brown underneath, and the center does not seem done, set in the oven for a few minutes. Fold over, turn out onto a hot platter, and pour the tomatoes and onions around it. Molasses Cookies Mix and sift 3 c flour, 2 t ginger, i t salt, and i}i t soda. To I c molasses add ^ c melted shortening, then add i c sour milk. Combine with the flour mixture and beat well. Add about i c flour, or enough to make mixture of right consistency to drop from the spoon easily. Chill, then roll out, a portion at a time, on a floured board to 34 inch in thickness, shape with a floured round cutter, and bake in a moderate oven. Boiled Rice Blanch ^ c rice by covering with 3 c cold water ; put over the fire stirring occasionally while heating to prevent its sticking; boil 5 m, drain on a sieve, rinse with cold water. Return to a double boiler, add 2 c milk

Cook this with the app: pantry check, scaling, and the assistant.