Boiled Rice
From Aunt Sammy's radio recipes, 1926
If you have no suitable kettle that holds 4 or 5 quarts of water, you can cook 1 cup of rice successfully in 2 quarts.
Presented as published in 1926. 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
Sodium122 mg
Potassium242 mg
Calcium163 mg
Iron7.6 mg
Magnesium82 mg
Phosphorus204 mg
Zinc1.9 mg
Copper0.7 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
Water3802 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 34. The excerpt below is the record exactly as published.
lightly salted. Four or five quarts of water to 1 cup of rice is the best proportion for flaky boiled rice. Drop the rice in slowly. Allow it to boil rapidly for 20 to 25 minutes, or until the grains are soft to the center when pressed between the thumb and forefinger. If the rice tends to stick, lift it from time to time with a fork, but do not stir the rice. Stirring breaks the grains and makes the cooked rice pasty. As soon as the grains are soft to the cen- ter take the rice off the stove and drain in a colander. Cover the colander with a cloth and place it in the oven ; or, if the oven is not hot, set the colander over a saucepan of hot v/ater on the back of the stove and cover the colander with a cloth. This gives the rice grains a change to dry off and swell to their utmost. If you have no suitable kettle that holds 4 or 5 quarts of water you can cook 1 cup of rice
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