Steamed Rice

Ingredients

• Wash one tablespoonful rice
• Pour over it three tablespoonfuls hot water

Method

1. 1

   Wash the rice and pour hot water over it.

2. 2

   Cook in a double boiler until tender, about 45 minutes.

3. 3

   Remove the cover to let excess water evaporate.

Nutrition per serving

As published

This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 42. The excerpt below is the record exactly as published.

steamed rice, — using water or milk, value of. Brotcned Bice. — Brown rice in oven as you would coffee berry. When golden brown, steam. Effect is similar to what preceding experiment ? The steamed rice may be served as a vegetable or with fruit and cream as pudding. Emphasize the necessity of having each rice grain whole and dry ; and that rice contains very little muscle food, and therefore must be served with protein foods. Essay on rice as a food may be the home work. If possible have rice growing in a pot for pupils to see. BOILED RICE WITH CHEESE (i RECIPE) Wash one tablespoonful rice by rubbing under water, so as to remove all dirt, and any rice starch from broken grains. Drain and place it in two cups boiling water con- taining one-half teaspoonful salt. Boil the water vigorously till the rice is tender, fifteen or twenty minutes. Lift the rice from the bottom of the dish, using a fork ; never stir it while cooking, as the grains must be individual. When rice is tender, drain and wash with hot water, pouring it over the rice in the sieve. Eeturn rice to the dish and leave it uncovered in doorway of oven or on the back of the stove, till partly dry. Lift in with a fork one level table- spoonful grated cheese. Pile lightly in a dish and serve as a vegetable or substitute for meat dish. STEAMED RICE (^ RECIFE) Wash one tablespoonful rice. Pour over it three table- spoonfuls hot wate

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