Boiled Rice

Ingredients

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

Method

1. 1

   Wash rice and cover with cold water.

2. 2

   Boil water with salt, gradually add rice, cover, and boil hard for 20 minutes.

3. 3

   Drain and let sit to dry.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 64. The excerpt below is the record exactly as published.

ne cup of well- washed rice; add half a teaspoonful of salt. Cook in the double boiler thirty minutes, or till soft. Eemove the cover, stir with a fork to let the steam escape, and dry off the rice. Rice will usually absorb twice, its bulk of water ; but when cooked in milk or stock a little more moisture will be required. Some of the nitrogen- ous and mineral constituents, of which rice has but a small amount, are lost in the iDoiling water, and unless the water be used for soup, to boil rice is a wasteful process. Steaming is a much easier method, and is more economical. Many dishes may be prepared from combinations of the various seasoning materials. 136 The Complete Cook Book. BOILED RICE. Eice should be thoroughly washed and picked and covered with cold water until ready to cook. Have two quarts of water with one tablespoonful of salt

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