Steamed Rice
From Cooking and castle-building, 1880
If desired, part of the water can be left out, and its equivalent in milk added when the rice is nearly done cooking.
Presented as published in 1880. 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 Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 48. The excerpt below is the record exactly as published.
three measures of warm water to one measure of rice, and soak for an hour. Then cook it in the same water, by setting the dish containing it in a steamer, and steaming it for one hour. When put to steam add a small quantity of salt
Cook this with the app: pantry check, scaling, and the assistant.