Boiled Rice

Ingredients

• 1 c. rice
• 3 qts. boiling salted water

Method

1. 1

   Wash the rice thoroughly using a strainer, sprinkle it into the rapidly boiling salted water and continue to boil vigorously 20 minutes or until tender, adding more water from time to time.

2. 2

   Drain, pour boiling water through it and set in a warm place to dry off.

3. 3

   Season with bits of butter if served as a vegetable.

Nutrition per serving

As published

This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 2. The excerpt below is the record exactly as published.

boiled rice and 2 tb. of canned tomato, season with salt and simmer until the liquid is nearly absorbed. Fill the pepper, cover with buttered crumbs and bake until brown in hot oven. 12 Scalloped Cucumbers 2 cucumbers, pared and sliced thin 1 small green pepper chopped fine 2 t. finely chopped parsley 1/^-2 c. buttered crumbs 1 c. (?) milk salt and pepper Butter a baking- dish, sprinkle with a thin layer of crumbs, cover with sliced cucumber sprinkled with salt and pepper, parsley and green pepper. Repeat until the dish is full, cover the top with crumbs. Pour in milk at the side of the dish until it comes nearly to the top of the crumbs. Bake in a moderate oven until the cucumber is very soft and the crumbs are brown. French Dressing JA t. salt pepper 2-4 tb. olive oil 1 tb. vinegar or lemon juice Mix in the order given, adding the vinegar slowly and beating with a fork until slightly thickened. 13 STARCHES AND CEREALS Experiments with Starch 1. Examine under the microscope and make drawings of starch grains of arrowroot, potato, rice, wheat and corn. 2. Heat 1 t. of starch in the oven until light brown, stirring- frequently. Taste ; test for starch. Mix with Vz c. of cold water, heat to boiling- and compare with 3. 3. Mix 1 t. of starch with XA c. of cold water, heat slowly, stirring well, examine the starch grains under the mi- croscope at 60 degrees, 80 degrees and 100 degrees. Note the temperatures at which thickening and clearing take place. Make drawings. 4. To 1 t. of starch add Yo. c. of boiling water. Examine the lump, explain, give the remedy. 5. To Vz tb. of arrowroot starch add 1 tb. cold water and Vz c. of boiling water, boil 1 m., cool and examine. Repeat using potato starch Repeat using rice starch Repeat using wheat starch (pastry flour) Repeat using wheat starch (bread flour) Repeat using corn starch Compare the results. Find the equivalent of 1 tb. of arrowroot starch as a thickening agent in terms of the other kinds of starch. 6. Heat 1 t. of starch in a tt. until it is charred. 14 RECIPES Dry Toast Cut stale bread in even slices one-third of an inch thick, dry and toast to an even brown. Serve very hot. The crust of the bread may be removed. Water Toast Dip slices of dry toast in boiling salted water, remove in- stantly and spread evenly with softened butter. Serve im- mediately on a hot plate. Crisp Crackers Split common crackers and spread lightly with butter, bake until delicately browned. White Sauce (French Method) Melt the butter and heat until frothy, add the flour and salt and cook until smooth and well blended, but not brown. Remove from the fire and cool until the mixture stops bubbling, add the milk, return to the fire and stir until the sauce boils. Milk or Cream Toast No. 1 Yz c. scalded milk or cream yk t. salt 1 slice dry toast Place the toast on a deep serving plate and pour over it the scalded and salted milk or cream. Serve immediately. 15 Milk or Cream Toast No. 2 V? c. white sauce 2 c. 1 or 2 slices dry toast 6-8 Dip the toast, cut in suitable pieces, in the sauce, and serve on a hot plate with the remaining: sauce poured over it. Tomato Toast 1 c. strained tomato H c. V? c. scalded milk or cream 2 tb. 3 tb. flour V* tb. 3 tb. butter *A tb. salt and pepper Asparagus in Croustades Cut a three-inch cube of bread, remove the centre to form a box with walls }i inch thick. Brush lightly with melted butter, and brown in a moderate oven turning frequently. Serve hot filled with creamed asparagus. Cereals GENERAL PROPORTIONS 2-6 c. water 1 t. salt to 1 qt. water 1 c. cereal Boil the water and the salt in the top of a double boiler, add the cereal slowly by pouring from a height, boil 5 min. or until the mixture spatters or sticks to the bottom of the dish, then finish cooking over boiling water. Time 1-12 hours. Fine cereals 1 part cereal to 4 parts water 2 tb. Rolled cereals 1 part cereal to 2 parts water % c. Coarse cereals 1 part cereal to 6 parts water 16 Indian meal 1 part cereal to 6 parts water Rice 1 part cereal to 3 parts water 2 tb. More water must be allowed if a small quantity of the cereal is cooked. 1. Prepare two cereals according to the proportions given, cooking one as directed, the other in a saucepan directly over the flame. Compare. 2. Estimate the cost of one serving of cereal by weigh- ing the contents of the package and the amount used for one serving. Compare with the cost of one serving of cereal bought in bulk and one already prepared. Sauted Mush Mould corn meal mush in a loaf pan. When cold cut in slices, dip in flour and saute until a delicate brown in butter or salt pork. Corn- Meal Mush — 1 c. corn-meal, 2 tb. bread flour, 1/^ t. salt, 6 c. water. Cook 6-8 hours. Chocolate Cornstarch Pudding Vz oz. chocolate 1 c. milk l}i tb. cornstarch blended with 2 tb. cold milk 1 tb. sugar Vb t. salt Melt the chocolate over hot water, add the sugar, and the milk a little at a time. When smooth and scalded add the blended cornstarch. Cook one hour or more. Add the vanilla and mould. The mould should be dipped in cold water. A small piece of stick cinnamon may be cooked with the milk. 17 Apple Tapioca or Apple Sago 1 rounding- tb. soaked tapioca or 1^ tb. soaked sago Vz c. boiling water 1 tb. sugar speck of cinnamon speck of salt 1 small apple Cook the tapioca, water and salt in a double boiler until the tapioca is transparent. Core and pare the apple, put in a buttered baking- dish, fill with sug-ar and cinnamon, pour the tapioca around the apple and bake in a moderate oven until the apple is tender. Steamed Rice with Raisins 1 c. rice 2 tb, 1% c. water % c. H t. sale *A t. 1>2 c. scalded milk % c. Vz c. raisins 6 or 8 Cook the first three ingredients in the top of a double boiler over the flame like other cereals, place over hot water, add the scalded milk and the raisins, and cook until the liquid is absorbed and the rice is tender but not broken. Boiled Rice 1 c. rice 1 heaping tb. 3 qts. boiling salted water

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