Boiled Rice

Ingredients

• 1 cup rice
• 2 quarts of rapidly-boiling water
• 1 teaspoon of salt

Method

1. 1

   Look over and wash thoroughly the rice, drop slowly into boiling water with salt.

2. 2

   Stir only the first few minutes.

3. 3

   Boil fast for 30 minutes or until soft; drain in strainer; pour over a quart of hot water; put back in kettle, cover and let steam until dry.

4. 4

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 59. The excerpt below is the record exactly as published.

BOILED RICE. Look over and wash thoroughly 1 cup rice, drop slow- ly into 2 quarts of rapidly-boiling water which has 1 tea- spoon of salt in it. Stir only the first few minutes. Boil fast 30 minutes or until soft; drain in strainer; pour over a quart hot water ; put back in kettle, cover and let steam until dry. Kernels will separate. Serve hot. CREAM OF WHEAT. 1 quart boiling water. }i cup cream of wheat. 1 teaspoon salt. Have water boiling rapidly, add salt, drop in the wheat slowly enough so it will not stop boiling (then it will not lump) ; stand dish on asbestos mat or in double boiler and cook slowly % of an hour. LARGE HOMINY. 1 quart boiling water. 1 pint hominy. 2 teaspoons salt. Use either an earthen crock or granite kettle. Put hominy into boiling salted water and cook all day, with- out stirring. If in earthen crock stand on back of stove ; if in granite kettle on an asbestos mat. FINE HOMINY (Grits). Soak one cup hominy grits over night in a pint of water, add another pint boiling water and 1 teaspoon salt, cook briskly Y\ of an hour. It must be soaked over night to be properly cooked. Better cooked in fireless cooker. First Aid to Good Cooking 115 BOILED BREAD AND MILK. 1 cup milk. ]/2 cup of bread broken in y2 teaspoon butter. small pieces. 1-8 teaspoon salt. Rinse a clean kettle with cold water to keep the milk from sticking; pour in the milk set on an asbestos mat; when it reaches the boiling point drop in the bread, hav- ing added an )A of a teaspoon of salt ; let scald a minute ; then remove from the fire and serve at once. The milk should not be boiled, as it is apt to cause constipation; but is good boiled in case of summer complaint. CREAMED MACARONI WITH CHEESE. Break % pound of macaroni into pieces about 1 inch ; drop into 2 quarts boiling salted water and boil about 1 hour. While boiling grate Y\ pound cheese. Place y2 pint of milk in a double boiler; rub together 1 rounding tablespoon each butter and flour, add to the milk when boiling, and stir about 2 minutes. Add y2 teaspoon of salt

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