Boiled Rice

Ingredients

• One pound of rice
• four quarts of boiling water
• four teaspoonfuls of salt

Method

1. 1

   Pick the rice over carefully and wash it clean in one or two cold waters; drain and put it into the pot of boiling water, adding the salt.

2. 2

   Cover, and boil steadily for fifteen minutes, then thoroughly drain off the water and cover the pot and put it into another vessel of boiling water and steam it for ten minutes.

3. 3

   Uncover the rice, steam five minutes longer, and it is cooked.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 63. The excerpt below is the record exactly as published.

BOILED RICE. Rice is generally spoiled in boiling, being reduced by the process to a gelatinous or a watery mass. The theory of its being cooked properly appears to be to use considerable water for boiling it partially done, then to drain off the water that may readily separate from it. The moisture that may then adhere to the rice is, in further cooking, either absorbed by the rice in swelling or evaporated. One pound of rice contains about three and one- half times as much food as one pound of potatoes. One pint of rice will swell to three pints when cooked and increase in weight from fourteen ounces to two pounds. Time, thirty minutes. One pound of rice ; four quarts of boiling Avater ; four teaspoonf uls of sal

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