Boiled Rice

Ingredients

• one half pound of rice
• three quarts of boiling water
• one dessert-spoonful of salt

Method

1. 1

   Wash rice in cold water, drain, and place in a saucepan.

2. 2

   Pour boiling water over it, add salt, and boil rapidly for fifteen minutes.

3. 3

   Drain in a sieve and serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 153. The excerpt below is the record exactly as published.

BOILED RICE. 237 Boiled Oatmeal— One quart of cold water, eight table- spoonfuls of oatmeal, one half dessert-spoonful of salt. Put the water into a sauce-pan, sprinkle in the oatmeal, stirring constantly, and when all has been made smooth, place the sauce-pan over a quick fire, and stir its contents until boiling. When boiling, tlirow into the porridge the salt, and draw the sauce-pan to one side of the fire ; let all simmer slowly for half an hour, stirring it occasionally meantime. NOTE. — Oatmeal should always be thrown into cold water when desired to boil, as cold water swells the grain of the meal better, and makes it less heating to the blood. Boiled Rice. — One half pound of rice, three quarts of boiling water, one dessert-spoonful of salt

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