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How to Boil Rice in Native Fashion
From Banquets of the nations, 1911
Serves 5
Stir at the end; every particle will be separate.
Presented as published in 1911. 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
662Calories
13 gProtein
145 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories662 kcal
Protein13 g
Carbohydrates145 g
Fiber2.4 g
Sugars0.2 g
Total Fat20 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol53 mg
Sodium20 mg
Potassium216 mg
Calcium62 mg
Iron7.8 mg
Magnesium49 mg
Phosphorus213 mg
Zinc2 mg
Copper0.4 mg
Manganese2 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)7.6 mg
Folate419 mcg
Choline11 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 242. The excerpt below is the record exactly as published.
How to Bon. Rice in Native Fashion. Steep two pounds of rice in water. Put on the fire a clean saucepan with a quarter of a pound of butter ; let this boil on the fire ; it is ready when it frizzles. Add a quart and a half of water ; let it boil. Wash the rice in two or three waters, rubbing it in your hands ; strain it thoroughly, put it into the saucepan, adding a little salt
Cook this with the app: pantry check, scaling, and the assistant.