Boiled Rice

Ingredients

• rice
• a pinch of sugar
• a salt-spoonful of salt
• the juice of a quarter of a lime

Method

1. 1

   Sift and cleanse the rice, then add to boiling water with sugar, salt, and lime juice.

2. 2

   Stir occasionally and test for tenderness after about 12 minutes.

3. 3

   Once cooked, drain and let dry before serving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 138. The excerpt below is the record exactly as published.

rice is certainly not one of them. Having at our command, then, a species of farina- ceous food, cheap, nutritive, of excellent quality, and which our cooks can dress to perfection, do we take full advantage of the many opportunities we possess of develop- ing its resources ? I am inclined to think that we do not. I have therefore introduced the subject in close connection with maccaroni advisedly, for it will be seen that in the better treatment of rice, the laws that govern the cookery of Italian pastes are often similar. The boiling of rice is, as I have said, a matter of no difficulty to us in India. The native cook thoroughly understands the process, and invariably, I m.ay say, sends an inviting looking dish to the table in which each grain appears to have been cooked independently, snowy white in appearance, and free from impurities of all kinds. A sodden mass of " stodgy" rice as dressed by Mary Jane in England is a thing unknown to the Anglo-Indian Exile. There are, however, some who may like to know how the task is performed, so for their benefit here is the recipe : — Having thoroughly sifted, and cleansed the rice, cast it into boiling water with a pinch of sugar, a salt-spoonful EGGS, MACCARONI, AND CHEESE. 245 of salt, and the juice of a quarter of a lime

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