Boiled Rice

Ingredients

• One cup of rice
• two quarts of boiling water
• one tablespoonful of salt

Method

1. 1

   Pick over rice; add slowly to boiling, salted water, so as not to check boiling of water.

2. 2

   Boil thirty minutes, or until soft, which may be determined by testing kernels.

3. 3

   Drain in coarse strainer, and pour over one quart hot water; return to kettle in which it was cooked; cover, place on back of range, and let stand to dry off, when kernels are distinct.

4. 4

   When stirring rice, always use a fork to avoid breaking kernels.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 256. The excerpt below is the record exactly as published.

Boiled Rice. One cup of rice, two quarts of boiling water, and one table- spoonful of salt. Pick over rice; add slowly to boiling, salted water, so as not to check boiling of water. Boil thirty minutes, or until soft, which may be determined by testing kernels. Old rice absorbs much more water than new rice, and takes longer for cooking. Drain in coarse strainer, and pour over one quart hot water ; return to kettle in which it was cooked ; cover, place on back of range, and let stand to dry off, when kernels are distinct. When stirring rice, always use a fork to avoid breaking kernels. Steamed Rice. One cup of rice, one teaspoonful of salt, two and ^three- quarters to three and a quarter cups of boiling water (ac- cording to age of rice). Put salt and water in top of double boiler, place on range, and add gradually well-washed rice, stirring with a fork to prevent adhering to boiler. Boil five minutes, cover, place over under-part of double boiler, and steam forty-five minutes, or until kernels are soft; uncover, that steam may escape. When rice is steamed for a simple dessert, use one-half quan- tity of water given in recipe, and steam until rice has absorbed water; then add scalded milk for remaining liquid. Rice With Cheese. Steam one cup of rice, allowing one tablespoonful of salt

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