Rice Boiled Indian Style

Ingredients

• 1 pound best rice
• 2 quarts boiling water
• 1 teaspoonful salt
• 1 tablespoonful butter

Method

1. 1

   Wash rice, cover with boiling water, cook until soft but not broken.

2. 2

   Drain, rinse, and dry on the stove for 1 hour.

3. 3

   If serving with meat, boil with salt and add butter before serving.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 287. The excerpt below is the record exactly as published.

ice boiled Indian Style. — Wash 1 pound best rice, place it in a saucepan, cover with 2 quarts boiling water, cover and cook till the rice is so!t but not broken ; drain off the water, rinse off several times with cold water, return the rice to the saucepan, put on the lid, set the saucepan !or 1 hour on side o! stove to dry. Bice pre- pared in this way is always served with Indian curry dishes. I! the rice is to be served with meat, then boil it with 1 teaspoon!ul salt, and when done, drained, and rinsed, put 1 tablespoon!uI butter in the center o! rice and leave it on side the stove !or 1 hour. 8ALPI00N. Salpicon h la Toulouse^ No. 1.— Gook 1 blanched and pre- pared sweetbread 10 minutes in 1 ounce butter ; then cut it into small dice-shaped pieces ; add an equal portion of cooked beef tongue, mushrooms, and 3 truffles all cut the same way. Then place a saucepan over the fire with 1 ounce butter ; add 1 tablespoonfol flour, stir and cook 3 minutes ; add Yf pint chicken broth, 1 gill of mushroom liquor, Vt ^^^^ teaspoonf ul salt

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