Boiled Rice
From Modern cookery, in all its branches, 1884
Serves 4
Ensure enough room for the rice to swell.
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 Modern cookery, in all its branches (1884) by Eliza Acton, page 375. The excerpt below is the record exactly as published.
BOILED RICE TO BE SERVED WITH STEWED FRUITS, PRESERVES, OR RASPBERRY VINEGAR. Take out the discoloured grains from half a pound of good rice
Cook this with the app: pantry check, scaling, and the assistant.