Rice (cooked over boiling water)

Ingredients

• 3 cupfuls boiling water
• 1 teaspoonful salt
• 1 cupful rice

Method

1. 1

   Follow the General Rules for Cooking Cereals; when the rice is added to the boiling water, stir it to prevent adhering to the pan.

2. 2

   Cook over hot water in a double boiler until the grains are soft (about 45 minutes).

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 21. The excerpt below is the record exactly as published.

3 cupfuls boiling water 1 teaspoonful salt 1 cupful rice Follow the General Rules for Cooking Cereals (p. 39) ; when the rice is added to the boiling water, stir it to pre- vent adhering to the pan. Cook over hot water, i.e. in a double boiler, until the grains are soft (usually about 45 minutes). The above ingredients may be placed in a steamer (see Fig. 23) and cooked in steam until the rice grains are tender. It is then called Steamed Mice. Rice is most palatable combined with various fruits. 1 Unpolished rice is the more desirable, because polished rice is deficient in mineral matter. Unpolished rice, however, requires longer cooking. It may be soaked in water before cooking. CEREALS: RICE 43 BOILED RICE 3 quarts bailing water 2 teaspooDfuls salt I cupful rice Add the salt to the boiling water. When the water boils rapidly, add the rice slowly, so that the water does not stop boiling. Boil rapidly for 20 minutes or until the grains are soft. Turn into a colander or strainer to drain. Rinse with hot water, drain well, then sprinkle with salt. Save the water from the Boiled Rice for the experiment below and for preparing Tomato or Cheese Sauce for class work. When the rice is boiling, decide whether or not it should be covered tightly. Fig. 17. — A cupful of rice before and after boiling; the large utensil required to boil it ; the water drained from it. Experiment 17 : The Difference in Nutritive Value of Boiled Sice and Rice Cooked over Boiling Water. — Pour a little of the water from the boiled rice into a test tube. Cool the rice water and test it 44 THE COOKING OP FOODS with iodine for starch. Is any of the starch from rice cooked over boiling water wasted ? Which method of cooking rice leaves more nourishment in the cooked product ? TOMATO SAUCE (made with rice water) Water in which 1 cupful rice

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