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Boiled Rice
From The new Kentucky home cook book, 1884
Serves 4
Presented as published in 1884. 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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 91. The excerpt below is the record exactly as published.
BOILED RICE. Wash the rice well in cold water, rubbing between the hands until white and free from the loose starch which ad- heres to it. Soak overnight, one tea-cupful in one quart ot water ; in the morning put into a steamer over a pot of cold water with plenty of salt added, and steam until the grains 12 178 The New Kentucky Home Cook Book. are soft, which will be about three-quarters of an hour. Pour into a dish, and send to the table with a lump of but- ter placed in the center. HOMINY GRITS. Put one tea-cupful of grits into a pint and a half of boil- ing water with one tea-spoonful of salt. Cook for about half an hour. Season with butter and pepper, and serve. BAKED HOMINY GRITS. Stir one tea-cupful of grit
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