Steamed Natural Rice

Ingredients

• 1 cup natural brown rice
• 3 1/2 cups water
• 1/4 teaspoon salt

Method

1. 1

   Wash the rice thoroughly, drain, add the water and the salt, and let boil continuously until the cereal is tender and the liquid reduced down dry.

2. 2

   Set in the outer boiler, or on the edge of the stove, and let steam for 15 minutes.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 125. The excerpt below is the record exactly as published.

STEAMED NATURAL RICE i cup natural brown rice 3^2 cups water y\ teaspoon salt Wash the rice thoroughly, drain, add the water and the salt, and let boil continuously until the cereal is tender and the liquid reduced down dry. Set in the outer boiler, or on the edge of the stove, and let steam for 15 minutes. Mote. — It should be remembered that a wide saucepan has more evaporation surface than a deep, narrow vessel, and that con- (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 2IQ SCIENCE of FOOD and COOKERY sequently, the larger or wider the vessel in which the rice is cooked, the more water will be required, proportionately. WHITE RICE Cook the same as natural rice, except use i cup less of liquid than for the same amount of natural brown rice. BROWNED RICE Yi cup natural rice iJ4 CUPS boiling water Put the rice into a small frying pan, and stir over the fire until a very light brown color. Add the boiling water, and cook the same as for steamed natural rice. CREAMED RICE Add sufficient hot cream, or milk and a little butter, to the above steamed rice to make it creamy but not too soft. Reheat and serve. BANANA RICE Slice two bananas into the above hot creamed rice. Cover, let stand five minutes, and serve. STEAMED WHEAT I cup cleaned wheat 5 cups hot water l/4 teaspoon salt

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