Steamed Rice
From The complete cook book, 1900
Serves 4
Steaming is more economical than boiling.
Presented as published in 1900. 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
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 64. The excerpt below is the record exactly as published.
STEAMED KICE. Pour two cups of boiling water on one cup of well- washed rice; add half a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.