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Steamed Rice
From Soyer's standard cookery, 1912
Serves 2
For a simple dessert, use half the quantity of water and steam until rice has absorbed water, then add scalded milk for remaining liquid.
Presented as published in 1912. 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
565Calories
11 gProtein
123 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories565 kcal
Protein11 g
Carbohydrates123 g
Fiber4.7 g
Sugars0.4 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium1909 mg
Potassium190 mg
Calcium234 mg
Iron26 mg
Magnesium42 mg
Phosphorus148 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.2 mg
Folate293 mcg
Choline14 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 256. The excerpt below is the record exactly as published.
Steamed Rice. One cup of rice, one teaspoonful of salt, two and ^three- quarters to three and a quarter cups of boiling wate
Cook this with the app: pantry check, scaling, and the assistant.