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Boiled Rice
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
162Calories
3 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories162 kcal
Protein3.2 g
Carbohydrates35 g
Fiber0.6 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium16 mg
Potassium56 mg
Calcium27 mg
Iron1.9 mg
Magnesium16 mg
Phosphorus51 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate102 mcg
Choline2.6 mg
Caffeine0 mg
Water478 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 31. The excerpt below is the record exactly as published.
Put a cup of prepared rice into two quarts of boiling water and boil rapidly for fifteen or twenty minutes, drain in a sieve or colander, return to the vessel in which it was cooked, and set on the back of the range to dry off. Rice cooked and drained in this manner is very good, but is dry and tasteless in comparison with rice cooked according to the following method : Put a cup of rice into three cups of cold water slightly salted
Cook this with the app: pantry check, scaling, and the assistant.