Boiled Rice
From Foods and household management, 1914
The Chinese method involves boiling throughout the process with a large amount of water.
Presented as published in 1914. 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
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 71. The excerpt below is the record exactly as published.
Boiled rice. — Rice may be cooked in the double boiler by the same method as other cereals, allowing 1 part of rice to 3 of water
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