How to Boil Rice

Ingredients

• one cup rice
• three cups water
• two cups boiling milk
• season with salt according to taste
• a piece of butter

Method

1. 1

   Rinse rice in boiling water, then simmer with water covered.

2. 2

   When nearly dry, add boiling milk and cook until done.

3. 3

   Serve with melted butter and season to taste.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 427. The excerpt below is the record exactly as published.

How to Boil Rice Rinse one cup rice in two to three boiling waters, put on stove, add three cups water, let simmer very slowly — tightly covered; do not stir until it is cooking. When cooking and commencing to get dry, add two cups boiling milk and cook again until it com¬ mences to get dry (do not stir). This rice can be used for different kinds of puddings, rice custards, pancakes, waffles, etc. If to be served with the meat as a vegetable, put the rice in a drainer, let steam a few minutes over a pot, put in a vegetable dish with some melted butter on the top, scatter carefully with a fork, season with salt according to taste. A little cheese can be sprinkled on top to give the rice an extra flavor. Rice (Riz) au Gratin Cook rice [see recipe: How to Boil Rice]; put in a souffle dish. Put one layer of rice, one layer of grated American cheese, and so on, alternately, until the dish is full. Add a small cup hot milk, sprinkle heavily with cheese, bake in oven until golden brown — about thirty minutes. Serve as a vegetable with any kind of roast. Rice with Tomatoes ( Riz au Tomates ) a l’ltalienne Rinse one cup rice in two or three different hot waters; put on the stove with three cups water and cook until the rice is well done. Take three cups tomatoes [if fresh ones are not at hand, canned tomatoes will do]; mix with the rice. Put in a souffle dish, season with pepper and salt to taste, sprinkle bread crumbs on the top, add some pieces butter. Bake in oven from forty-five minutes to an hour — according to heat of the oven. Serve as a vegetable with any kind of roast for dinner. Rice with Tomato Sauce (Riz, Sauce Tomate) a ITtalienne Cook the rice in three cups water until well done. Make a rich tomato sauce. Put one tablespoon butter in a pan, add one heaping tablespoon flour, one and a half cups tomato juice, pepper and salt; beat until nice and rich, then pour over the rice (save part of this sauce); let the rice simmer from five to ten minutes; add some cream. Dish up on a platter, pour the rest of the sauce over, sprinkle with grated American cheese, serve as a vegetable with cheese at the side. Rice Croquettes ( Croquettes de Riz ) Rinse one cup rice in two or three different hot waters, put on stove with three cups water, let simmer slowly — with a tight cover — until it commences to get dry; add one cup hot milk and let simmer until well done. Add to that quantity four tablespoons thick hot cream sauce, season with pepper and salt to taste. Put tablespoonfuls of the rice on a platter — separately — and leave until it commences to get cold; then shape in small pyramids and let stand until cold. Dip in egg, then fresh bread crumbs; fry in boiling hot fat. Immediately before serving put in a hot oven for about five minutes to get hot through. Serve on a paper doily, in a vegetable dish, with a little parsley at the side. 290 THE SWEDISH, FRENCH, Rice Foundation ( Base de Riz ) Butter a pie plate of the size wanted, decorate with Spanish pepper according to taste, fill with the rice, let stand until cold, cut the centre out — leaving a space for the sauce. A few minutes before serving put in hot water in oven from five to eight minutes — uncovered — to get hot. Turn out on a paper doily. Founda¬ tion for different kinds of fish dishes or entrees. HOMINY {Hominy) How to Cook Hominy Wash hominy in two or three different waters and put in a sauce¬ pan. To each cup of hominy take four cups hot water with some salt, put on a fire, stir until it gets thick, let simmer slowly — tightly covered — from one to one and a half hours (stirring occa¬ sionally wThile cooking). Take care not to let it burn to the pot. If the hominy becomes too thick, add some hot milk, beating it nice and creamy. If required for breakfast, add a piece of butter

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