Boiled Rice

Ingredients

• half a pound of Patna rice
• a quarter of a teaspoonful of salt
• four quarts of water

Method

1. 1

   Boil water in a large stewpan.

2. 2

   Wash rice in cold water, drain, and pick out impurities.

3. 3

   Add rice to boiling water with salt, boil for 15-20 minutes.

4. 4

   Drain in a colander, rinse with cold water, and return to a dry stewpan to dry before serving.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 34. The excerpt below is the record exactly as published.

Boiled rice (see Lesson on " Rice ") should be served with the curry. 84 National Training School for Cookery. RICE. Average cost of "Boiled Rice" to be served with Citrry, &c. INGREDIENTS. d. \ lb. of Patna rice , \ , \ of a teaspoonful of salt »00 j 3 7Y/;z£ required, about halfaji hour. Now we will show you how to boil Rice to be served with curry, &c. 1. We take a large stewpan and pour in it four quarts oj water. 2. We put the stewpan on the fire to boil the zvater. 3. We take half a pound of Patna rice, put it in a basin of cold water, and wash it well. 4. We drain off the water and rub the rice with our hands. 5. We must carefully pick out all the yellow grains and bits of black. 6. We must wash the rice in this manner four times. 7. Just before putting the rice on to boil we must pour some fresh cold water over it. 8. When the water in the stewpan is quite boiling, we throw the rice into it, stirring it round with a spoon. 9. We must add one quarter of a teaspoonful of salt

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