Browned Rice
From Every-day dishes and every-day work, 1897
Each kernel should be separate, dry, and mealy.
Presented as published in 1897. 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
Sodium23 mg
Potassium209 mg
Calcium64 mg
Iron7.6 mg
Magnesium49 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
Water493 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 15. The excerpt below is the record exactly as published.
Browned Rice. — Spread a cupful of rice on a shallow baking- tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uni- formity of color. Each rice kernel, when sufficiently browned, CEREALS. 31 should be of a yellowish brown, about the color of ripened wheat. Steam the same as directed in tlie recipe for steamed rice No. 2, using two cups of water
Cook this with the app: pantry check, scaling, and the assistant.