Rice Water
From Canadian cook book, 1924
Rice water has an astringent effect.
Presented as published in 1924. 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
822Calories
17 gProtein
178 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories822 kcal
Protein17 g
Carbohydrates178 g
Fiber11 g
Sugars1 g
Total Fat4.9 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium2150 mg
Potassium294 mg
Calcium615 mg
Iron65 mg
Magnesium65 mg
Phosphorus171 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate332 mcg
Choline27 mg
Caffeine0 mg
Water772 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 93. The excerpt below is the record exactly as published.
RICE WATER. 3 tb. rice. 1 qt. boiling water. Salt.
Cook this with the app: pantry check, scaling, and the assistant.