Boiled Rice, No. 1
From Twenty lessons in domestic science, 1916
If using a saucepan, place an asbestos mat under the kettle to complete cooking.
Presented as published in 1916. 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 Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 41. The excerpt below is the record exactly as published.
Boiled Rice, No. 1 1 cup unpolished rice 4 caps boiling water 1 teaspoon salt * 1 teaspoon butter Preparation : Place boiling water in the upper kettle of rice boiler, with salt and butter, add the cleaned rice and keep rapidly boiling for fifteen to twenty minutes. When the rice has absorbed most of the water this kettle can be set into the water vessel and allowed to complete the cooking uncovered in the double boiler. If an ordinary sauce pan is used instead of the double cooker, an asbestos mat may be placed under the kettle to complete the cooking. Boiled Rice, No. 2 % cup rice 4 cup* boiling water
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