Boiled Rice

Ingredients

• Pick over carefully, and wash at least twice, in cold water
• put into plenty of well salted boiling water

Method

1. 1

   Wash the rice thoroughly, then boil in salted water until tender, about 15 to 20 minutes.

2. 2

   Drain and set aside to dry for about half an hour.

3. 3

   Use a fork to stir while cooking to keep grains separate.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 190. The excerpt below is the record exactly as published.

Pick over carefully, and wash at least twice, in cold water, washing it thoroughly clean, and drain. Then put the rice into plenty of well salted boiling water, and make it boil actively so that the water will bubble and toss the rice around; cook it till tender, hut no longer, for if the grains burst they will surely stick together; test it often by squeezing a grain between the fingers; if it flattens easily it is ready to drain; it should cook in 15 to 20 minutes, according to the age of the rice. When soft, drain oif the water, remove the rice, and set it at the back of the stove to dry about ^ hour. If you stir it while cooking, use a fork instead of a spoon, as that separates the grains. Cooked thus each grain will be distinct, and separate. Unless the water is used for soup, boil- ing rice is less desirable than steaming it, because so much of its nutrients are dissolved out and thrown away in the water. BAKED. — Take some cold boiled rice

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