Boiled Rice
From Original White House Cookbook, 1887
Serves 4
Cooking time varies with the age of the rice.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 175. The excerpt below is the record exactly as published.
BOILED RICE. Take half or quarter of a pound of the best quality of rice ; wash it in a strainer, and put it in a saucepan, with a quart of clean water and a pinch of salt ; let it boil slowly till the water is all evaporated — see that it does not burn — then pour in a teacupful of new milk ; stir carefully from the bottom of the saucepan, so that the upper grain may go under, but do not smash it ; close the lid on your saucepan carefully down, and set it on a cooler part of the fire, where it will not boil ; as soon as it has absorbed the added milk, serve it up with fresh new milk, adding fruit
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