Rice Water

Ingredients

• 2 tablespoons rice
• 1/2 cup milk or cream
• 2 cups cold water
• Salt to taste

Method

1. 1

   Thoroughly wash rice in three waters, and rub the grains between the hands.

2. 2

   Add to water and boil until tender; strain and add to rice, water, milk or cream as desired.

3. 3

   Salt to taste.

4. 4

   Reheat and serve.

Nutrition per serving

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 149. The excerpt below is the record exactly as published.

rice water are astringents, and are used in laxative conditions. Toast water is often used for nausea, bread being toasted quite brown. Clam water is used to stimulate the stomach so it will retain the food. Fruit waters are used for fever patients, for the reason they are cooling and slightly stimulating, a;j well as valuable for their salts and acids. In sweeten- ing fruit water always have a heavy syrup made with sugar and water. Beef essence, which is the expressed INVALID COOKERY. 337 juice of the beef, and is given where a condensed form of food is necessary, is best prepared from meat cut from top of round. Beef tea is the juices of the meat diluted with water, and a stimulant rather than a nutrient. Egg- nogs are used where a large amount of nutriment is necessary as well as for a stimulant. Semi-solid foods are the gruels, and those made from oatmeal and corn are heat-producers, and should not be given with inflammatory symptoms. Arrow- root makes a delicate gruel, and is more easily digested than any other form of starch. Solid foods comprise those given during convales- cence, and it is during convalescence that the nurse can display her skill and good judgment quite as much as during the more critical period of the disease. Rice Water. 2 tablespoons rice. i/l. cup milk or cream. 2 cups cold water. Salt to taste

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