Boiled Rice
From Cookery for little girls, 1910
Can be served with cream and sugar.
Presented as published in 1910. 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
Nutrition per serving
648Calories
13 gProtein
142 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories648 kcal
Protein13 g
Carbohydrates142 g
Fiber2.3 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol10 mg
Sodium47 mg
Potassium205 mg
Calcium240 mg
Iron7.6 mg
Magnesium82 mg
Phosphorus205 mg
Zinc1.9 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.4 mg
Folate410 mcg
Choline10 mg
Caffeine0 mg
Water1914 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 22. The excerpt below is the record exactly as published.
BOILED RICE Rice is one of our must nutritious foods, and it can be served in such a variety of ways it is one of the fisst things a child should be shown how to prepare. The very easiest (and cheap- est) way is to wash and drain a cup of rice and then sprinkle it slowly into two quarts of boil- ing salted water. Without stirring, set it where it will simmer slowly, and by the time it has boiled down thick it should be tender enough to crush with the tongue. If not, add a little more boiling water and allow to cook a while longer, but if it is not stirred the grains will be whole and the rice will not stick to the pan as long as there is water enough to keep from burning. If it is to be served plain, with only cream and sugar, add a teaspoonful of butter and stir through lightly just before turning out in the dish for the table and sprinkle a little ground cinnamon
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