Boiled Rice
From The practical cookbook, 1917
The rice water may be saved to use in tomato soup.
Presented as published in 1917. 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
1 gFat
Full nutrition (33 nutrients)
Calories648 kcal
Protein13 g
Carbohydrates142 g
Fiber2.3 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium2342 mg
Potassium205 mg
Calcium51 mg
Iron7.7 mg
Magnesium44 mg
Phosphorus204 mg
Zinc1.9 mg
Copper0.4 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
Water21 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 11. The excerpt below is the record exactly as published.
Boiled rice . . I c. 6-«c. I tsp. _ — — — Rice and cheese »c. 6 c. I tsp. ic. — 2 C. — itsp. Rice and tomato fc. !C. I tsp. - ,c. - 2tb. Spk. cayenne Rice and salmoD IC. 3c- I tsp. - — — 2tb. itsp. ...l,CjOO^Ic 24 THE PRACTICAL COOKBOOK General Directions. Pick over rice, put in strainer, and set in bowl of cold water. Wash between hands, draining and renew- ing water three times. Steamed rice. Wash rice as above, put in double boiler with salt and water, and cook until kernels are soft. Add more water if needed. Uncover to let steam escape before serving. Use as a vegetable, or mold in cups for a pudding and serve with stewed figs. For varie^ place half an apricot, peach, or steamed apple in bottom of cup and serve with So// custard (p. 66). Boiled rice. Wash rice and cook in rapidly boiling salted water
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