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Rice Milk

Name: Rice Milk
Yield: 6 servings
Ingredients: half pound of rice; a quart of water; three pints of milk; the yolk of an egg

From Good Things to Eat as Suggested by Rufus, 1911

Serves 6

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

Nutrition per serving

293Calories

11 gProtein

42 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories293 kcal

Protein11 g

Carbohydrates42 g

Fiber0.5 g

Sugars12 g

Total Fat8.8 g

Saturated Fat4.9 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol60 mg

Sodium101 mg

Potassium414 mg

Calcium319 mg

Iron1.7 mg

Magnesium40 mg

Phosphorus301 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D2.5 mcg

Vitamin C0 mg

Vitamin A89 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B121.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.8 mg

Folate91 mcg

Choline69 mg

Caffeine0 mg

Water378 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 32. The excerpt below is the record exactly as published.

RICE MILK — Boil half pound of rice in a quart of water, with a little cinnamon. Let it boil until the water is wasted, taking great care it does not burn. Then add three pints of milk and the yolk of an egg

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