Boiled Rice

Ingredients

• 1 cupful rice
• 1/2 teaspoonfuls salt
• 1 quart water

Method

1. 1

   Place the water in a saucepan, add the salt and bring to the boiling point.

2. 2

   When the water is boiling rapidly, add the thoroughly washed rice slowly, stirring gently with a fork.

3. 3

   When all the rice is added, let it boil until the kernels are tender.

4. 4

   Then drain it through a sieve and pour cold water on the rice to separate the kernels.

5. 5

   Place the cold rice in a colander or pan and set in the oven a few minutes to warm if it is to be served hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 24. The excerpt below is the record exactly as published.

Boiled Rice 1 cupful rice IVo teaspoonfuls salt 1 quart water Place the water in a saucepan, add the salt and bring to the boiling point. WTien the water is boiling rapidly, add the thor- oughly washed rice slowly, stirring gently with a fork. When all the rice is added, let it boil until the kernels are tender. Then drain it through a sieve and pour cold water on the rice to separate the kernels. Place the cold rice in a colander or pan and set in the oven a few minutes to warm if it is to be served hot. One cupful of rice when cooked will measure almost 4 cupfuls. Boiled Macaroni Break the macaroni in one inch pieces and cook as boiled rice. Browned Macaroni Heat 1/4 cupful of bacon fat in a frying pan and add 3 cupfuls of boiled macaroni. Brown until crisp and serve sprinkled with brown sugar. Baked Macaroni Place 3 cupfuls of boiled macaroni in an oiled baking dish and add % pimento chopped fine and a white sauce made by thick- ening 1 cupful of milk with 2 tablespoonfuls of flour. Sprinkle % cupful of grated cheese over the top and add 3 tablespoonfuls of melted butter. Bake in a slow^ oven until the cheese is brown. Spanish Spaghetti Fry 3 slices of bacon and to them add 2 cupfuls of spaghetti, boiled in the same way as macaroni, 2 finely chopped onions and 1 green pepper cut in pieces. After simmering for 10 minutes, add 2 cupfuls of canned tomatoes. Place alternate layers of this mixture and any cold chopped meat in an oiled baking dish. Add 1 cupful of milk and dot the top with 2 tablespoonfuls of butter. Bake 30 minutes in a moderate oven. 52 THE FAEM COOK AND EULE BOOK Macaroni with Salmon 1 cupful boiled macaroni 2 cupfuls milk 1 cupful canned salmon 3 tablespoonfuls flour 2 tablespoonfuls butter 1 teaspoonful salt 1 tablespoonful oil from salmon dash of red pepper % cupful buttered bread crumbs Arrange alternate layers of the macaroni and flaked salmon in a buttered baking dish. Prepare a sauce of the milk, flour and butter. Pour over the salmon and macaroni. Sprinkle bread crumbs on top and bake in a moderate oven 30 minutes or until the crumbs are browned delicately. Italian Macaroni 1 cupful macaroni 1 cupful grated cheese 2 tablespoonfuls flour V2 teaspoonful salt 2 tablespoonfuls butter %= teaspoon paprika 1% cupfuls scalded milk % cupful cooked and chopped ham Break the macaroni in 1 inch pieces and cook in 1 quart of boiling salted water. When tender, drain and reheat in a sauce made from the milk, butter and flour. Add the cheese to the hot sauce. When it is melted, add the salt, paprika and the ham. Turn on a platter and serve immediately. If one wishes, the ham may be used to sprinkle on top of the macaroni dish. Macaroni with Pork Chops 2 cupfuls macaroni 1 teaspoonful salt 4 large pork chops M teaspoonful pepper 4 cupfuls tomatoes dash of paprika Cook 1 inch pieces of macaroni in boiling salted water until tender. Drain. Cut the pork chops in small pieces, put them in a frying pan and cook until tender. Add the macaroni, sea- sonings and the canned tomatoes. Cook 10 minutes. Hominy en Casserole 2 cupfuls cooked hominy 1% teaspoonfuls salt

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