Boiled Rice
From Food study, 1917
Cook until rice is soft.
Presented as published in 1917. 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
Sodium1186 mg
Potassium56 mg
Calcium43 mg
Iron1.9 mg
Magnesium19 mg
Phosphorus51 mg
Zinc0.5 mg
Copper0.2 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
Water636 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 32. The excerpt below is the record exactly as published.
BOILED RICE A. PREPARE APPLE TAPIOCA. 1| tbsp. Minute tapioca £ c. water A pinch of salt Cook together in a double boiler until transparent (about fifteen minutes). Pare and core a sour apple. Put in a buttered baking dish, and fill the cavity in the apple with STARCH 57 sugar. Pour the tapioca over it, and bake in a moderate oven until the apple is soft. Serve with sugar and cream. B. RICE. Wash the rice thoroughly in a strainer in a bowl of water, rubbing the rice between the hands. Change the water, until it remains clear. Cook by the following methods: 1. Gradually sprinkle two tablespoons of rice into two cups of rapidly boiling water with one-half teaspoon of salt added. 2. Cook two tablespoons of rice in two-thirds of a cup of boiling, salted water
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