Boiled Rice

Ingredients

• one cup of rice
• several quarts for one cup of rice
• a handful of stoned raisins
• a few soaked prunes

Method

1. 1

   Use several quarts of water for one cup of rice.

2. 2

   When the water is boiling, scatter the rice in slowly.

3. 3

   Boil for 20 minutes to half an hour until tender.

4. 4

   Drain off the water through a colander and let the rice steam off the remaining moisture.

5. 5

   Optionally, add a handful of stoned raisins or a few soaked prunes cut in pieces while cooking.

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 55. The excerpt below is the record exactly as published.

several quarts for one cup of rice, — and when the water is boiling violently the rice is scattered in very slowly. The boiling continues from twenty minutes to half an hour, or until the grains are tender. Then the water is drained off through a colander. The rice in the colander should then be placed where the remaining moisture will steam off. By this method some food value is lost, but the grains of the rice stand out distinctly and are light and dry. The grains should be tested after boiling twenty minutes to see if they are tender. Fruit and rice or other cereal. When the rice is cooked in • the double boiler, add a handful of stoned raisins and cook with the rice, or add a few soaked prunes

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