Southern Way of Cooking Rice

Name: Southern Way of Cooking Rice
Ingredients: Wash a cup of rice; Have ready a kettle full of boiling water (3 or 4 quarts)

From Delicate dishes, 1896

Every grain having had room to 'kick' will be separate.

Presented as published in 1896. 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

2749Calories

58 gProtein

596 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories2749 kcal

Protein58 g

Carbohydrates596 g

Fiber34 g

Sugars3.1 g

Total Fat15 g

Saturated Fat2.5 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat5.7 g

Cholesterol0 mg

Sodium6454 mg

Potassium971 mg

Calcium1867 mg

Iron198 mg

Magnesium215 mg

Phosphorus602 mg

Zinc4.5 mg

Copper0.4 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)5.1 mg

Riboflavin (B2)3.9 mg

Niacin (B3)55 mg

Folate1176 mcg

Choline84 mg

Caffeine0 mg

Water2326 g

As published

This recipe was extracted from Delicate dishes (1896), page 63. The excerpt below is the record exactly as published.

SOUTHERN WAY OF COOKING RICE. Wash a cup of rice in several waters until the milky look is gone. Have ready a kettle full of boiling water (3 or 4 quarts)

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