Boiled Rice

Ingredients

• 1 c. rice
• 2 tsp. salt
• 2 qt. water

Method

1. 1

   Pick over and wash the rice.

2. 2

   When the water boils rapidly, drop in the rice slowly to avoid stopping the boiling.

3. 3

   Stir occasionally to keep the grains from settling.

4. 4

   Boil uncovered for 20 to 30 minutes, or until the grains crush easily between the fingers.

5. 5

   Add the salt when nearly done.

6. 6

   Pour into a strainer to drain and rinse with hot water to remove the loose starch.

7. 7

   Set the strainer in the oven or put the rice in the serving dish and set in the hot oven for a few minutes to dry.

Nutrition per serving

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 29. The excerpt below is the record exactly as published.

1 c. rice 2 tsp. salt 2 qt. water Method. — Pick over and wash the rice. When the water boils rapidly drop in the rice slowly, so as not to stop the boiling. Stir occasionally to keep the grains from settling to the bottom. Boil rapidly, uncovered, 20 to 30 min., or until the grains crush easily between the fingers. Add the saltwhen nearly done. Pour into a strainer to drain rinsewith hotwatertoremovetheloosestarch. Setthestrain- er in the oven or put the rice in the serving dish and set in the hot oven a few minutes to dry the rice. Good boiled rice is white and soft and each grain is separate. (Basis for 2 girls, 2 thsp. rice.) 2. Steamed Rice Method. — Prepare rice as for boiling, and cook with water or milk and salt, in the double boiler. Cover and cook one hour, or until tender and all the liquid is absorbed. Milk is best to use for steamed rice. Raisins may be used and the rice served with milk or cream as a pudding or dessert. 3. Cream of Wheat 1 c. cream of wheat 4 c. boiling water }/2 tsp. salt

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