Steamed Rice
From Canadian cook book, 1924
Presented as published in 1924. 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
675Calories
13 gProtein
148 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories675 kcal
Protein13 g
Carbohydrates148 g
Fiber2.7 g
Sugars0.2 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium7092 mg
Potassium215 mg
Calcium78 mg
Iron10 mg
Magnesium47 mg
Phosphorus209 mg
Zinc2 mg
Copper0.4 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)8.1 mg
Folate420 mcg
Choline11 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 58. The excerpt below is the record exactly as published.
1 tb. salt. 13^ c. 3 qts. boiling water. 1. Pick over and wash the rice. 2. Have water boiling briskly, add salt. 3. Add rice slowly in order not to check the boiling. 4. Boil, uncovered, until soft — about 25 mins. ; add water to keep the amount to 3 qts. 5. Drain in sieve; pour boiling water through. 193 194 CANADIAN COOK BOOK 6. Return to saucepan; set on back of range or in oven to dry. Note. — Test rice by tasting or by pressing a kernel be- tween the fingers. STEAMED RICE. 1 tb. 1 c. rice. H T. IT. salt. 2]/2 tb. c. boiling water
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