Rice

Ingredients

• a cup of rice
• a teaspoonful of salt

Method

1. 1

   Wash and rinse repeatedly in cold water, till very white.

2. 2

   Pick out all discolored grains, and other refuse articles.

3. 3

   Let it soak in the last water an hour or more.

4. 4

   Drain off all the water, and dry the rice on a large towel.

5. 5

   Prepare it long enough beforehand to allow of its remaining awhile spread out on the cloth to dry more perfectly.

6. 6

   Have a kettle with a good deal of boiling water in it.

7. 7

   The rice must have room to scatter in it as it boils.

8. 8

   Let it boil fifteen minutes; then try a grain or two by tasting; the moment you find it tender enough to bite through without any feeling of hardness or rawness, take the kettle off, and pour the water away through a fine colander or vegetable strainer.

9. 9

   Set the strainer, with the rice in it, on the back of the stove for about ten minutes, to let the grains dry perfectly.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's companion (1883), page 117. The excerpt below is the record exactly as published.

a teaspoonful of salt to every quart of water. 172 HOUSEHOLD. Medium sized potatoes will boil in half an hour. Let them be as nearly of a size as possible, and, if small and large are cooked at the same time, put on the large ones ten or fifteen minutes before the small. When done, pour off every drop of water; cover with a clean towel, and set on the back of the range to dry for a few minutes before serving. The poorest potato can be made tolerable by this treatment. Never let them wait for other things, but time the preparation of dinner so that they will be ready at the moment needed. New pota- toes require no peeling, but should merely be well washed and rubbed. Potato Snow. — Mash fine, and rub through a colan- der into a very hot dish, being careful not to press it down in any way, and serve hot as possible. Browned Potato. — Mash well boiled potatoes finely; mix with them, as you do so, a palatable allowance of butter and salt; nice beef dripping will do instead of butter; put into tin baking plates, and set in a hot oven till well browned. Give them twenty minutes' time. Cream Potato. — Mash finely; salt well; stir in a cupful of scalded cream to a dishful made with ten large sized pota- toes; add a little butter, by taste. Do all this in the hot pan they were steamed off in. Keep hot over the fire, where it can- not burn. Serve as soon as possible. Rice

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