Boiled Rice

Ingredients

• two quarts of water
• one tablespoonful of salt
• one cup of well-washed rice

Method

1. 1

   Have water with salt boiling rapidly in an uncovered kettle.

2. 2

   Throw in the rice and let it boil fast.

3. 3

   Skim carefully, stir with a fork, and cook for 12-20 minutes.

4. 4

   Test the grains, and when soft, pour into a strainer.

5. 5

   Drain and place in a hot closet or on the stove.

6. 6

   Stir before serving to let steam escape.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 182. The excerpt below is the record exactly as published.

Boiled Hice. — Have two quarts of water witli one table- spoonful of salt boiling rapidly in an uncovered kettle. Throw in one cup of loell-washed rice,, and let it boil so fast that the kernels fairly dance in the water. Skim care- The Boston Cook Booh 307 fully, and stir with a fork, never with a spoon, as that mashes the kernels. Cook twelve, fifteen, or twenty min- utes, according to the age of the rice, and add more boiling water if needed. Test the grains often, and the moment they are soft, and before the starch begins to dissolve and cloud the water, pour into a squash strainer. Drain, and place the rice — still in the strainer — in a pan in the hot closet or on the back of the stove. Stir it before serving, to let the steam escape and the kernels become dxy. Be careful not to cook the rice enough to burst the grains, as then nothing can prevent them from sticking together. Steamed Mice. — Pour two cups of boiling water on one cup of well- washed rice

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