Rice, Boiled, Plain (Soyer's recipe)

Ingredients

• two quarts of water
• half a pound of rice
• a teaspoonful of salt
• slightly grease the pot with butter

Method

1. 1

   Put water and salt into a stewpan, bring to a boil, then add washed rice.

2. 2

   Boil for ten minutes until grains are soft.

3. 3

   Drain into a colander, grease the pot, return rice, and let it swell slowly for about twenty minutes near the fire or in a slow oven.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1537. The excerpt below is the record exactly as published.

half a pound of rice in two or thi-ee waters, drain it, and pick out every discolonred grain. Season two quarts of boil- i:*g water with a little salt, sprinkle the rice into it, and let it boil with the lid of the sauce- pan partly off, till it is three-parts done. Drain it on a colander, then put it into a buttered saucepan, cover closely, and let it remain by the side of the fire until each grain is perfectly tender when pressed between the thumb and finger, but still unbroken. Be careful not to stir the rice while it is boiling, and serve on a separate dish. Time, about twenty minutes. Probable cost, 3d. Sufficient for live or six persons. Rice, Boiled, for Curry (another way). —8ec Curry, to Boil Rice for. Rice, Boiled, Plain (Soyer's recipe).— Put two quarts of water into a stewpan, with a tea-spoonful of salt ; when boiling, add to it half a poimd of rice well washed ; boil for ten minutes, or till each grain becomes rather soft ; drain it into a colander, slightly grease the pot •with butte

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