Japanese or Chinese Rice
From Good Things to Eat as Suggested by Rufus, 1911
Serves 3
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
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 44. The excerpt below is the record exactly as published.
JAPANESE OR CHINESE RICE— Wash one cup of rice, rubbing it through several waters until the water runs clear. Put in porcelain-lined stewpan with a quart of soup stock and bay leaves and boil twenty minutes. The stock must be hot when added to the rice. Shake the kettle in which it is cooking several times during the cooking and lift occasionally with a fork. Do not stir. Pour off any superfluous stock remaining at the end of twenty minutes, and set on the back of the stove or in the oven, uncovered, to finish swelling and steaming. Just before serving add one cup of hot tomato juice, a quarter cup of butter, a tablespoon chopped parsley, a dash of paprika, and one tablespoon of grated cheese
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