Boiled Rice

Ingredients

• six ounces of rice
• two gallons of water
• a dessert-spoonful of salt
• the juice of a lemon
• a quarter of an ounce of butter

Method

1. 1

   Boil water with salt and lemon juice.

2. 2

   Add dry rice without washing.

3. 3

   Boil for 10-14 minutes until tender.

4. 4

   Stop boiling by adding cold water, drain, return to hot vessel, add butter, and fluff with a fork.

5. 5

   Cover and let dry for 8-10 minutes.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 8. The excerpt below is the record exactly as published.

two gallons of water should be allowed for six ounces of rice, a dessert-spoonful of salt and the juice of a lemon should be put into it. Do not wet the rice by washing beforehand : the best Patna is ASPARAGUS WITH CREAM. 19 thoroughly refined and requires no cleansing. When the liquid boils freely throw in the dry rice ; maintain the high temperature, stirring now and then with a wooden spoon. Watch the clock, and after ten minutes’ boiling begin to test the grains by taking a few out with the spoon and pinching them between the finger and thumb. In twelve or fourteen minutes they ought to be quite tender without pulpiness, the exact time depending upon the size of the grains. When this stage has been reached boiling should be imme- diately stopped by the throwing in of half a pint or so of cold water. Lift the pan from the fire, drain olf all the water on a wire sieve, returning the cooked rice to the hot dry vessel in which it was boiled. Put in a quarter of an ounce of butter

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