How to Boil Rice
From Manual for army cooks, 1896
Do not stir while boiling to prevent burning.
Presented as published in 1896. 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
Sodium8.9 mg
Potassium204 mg
Calcium50 mg
Iron7.6 mg
Magnesium44 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
Water21 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 117. The excerpt below is the record exactly as published.
HOW TO BOIL RICE. Pick your rice clean and wash it in two cold waters, drawing off the last water just as you are ready to put the rice in the saucepan for boiling. MANUAL FOR ARMY COOKS. 271 Prepare a saucepan witli water sufficient to more than cover tKe rice by two inches, and in which a little salt
Cook this with the app: pantry check, scaling, and the assistant.