Southern Style Rice

Ingredients

• a cupful of rice
• two teaspoonfuls of salt
• two cupfuls and a half of boiling water

Method

1. 1

   Wash the rice in three waters, rubbing it well between the hands.

2. 2

   Put it in a stew-pan with salt and boiling water.

3. 3

   Boil rapidly for fifteen minutes, then cook slowly for an hour or more.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 284. The excerpt below is the record exactly as published.

a cupful of rice in three waters, rubbing it well between the hands. Now put it in a stew-pan with two teaspoonfuls of salt and two cupfuls and a half of boil- ing water. Place it where it will boil rapidly for fifteen minutes ; then set the pan back where the rice will cook slowly for an hour or more. This mode gives a dish of rice that is sweet and dry. .^ . : «# * Turkish Rice. A cupful of rice, one of strained tomato, two of cold water, two table-spoonfuls of butter, one teaspoonful of salt, and two ounces of fine-chopped ham are the ingredi- ents required. After washing the rice in three waters, put it into a stew-pan with the other materials, and set upon the stove. When the dish begins to boil, put the stew-pan back where its contents will hardly simmer during the next forty minutes. At serving-time turn the rice into a warm dish. Do not use a spoon in making this transfer, as that would be likely to break the grains and mar the appearance of the dish* Turkish rice is nice for serving with cold meat or fish or warmed-over meat. ••* Curry of Rice. For six or eight persons use one cupful of rice, two- cupfuls and a half of boiling wate

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