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To Boil Rice
From The Henderson cook book, 1914
Serves 4
Best served with meats and vegetables.
Presented as published in 1914. 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
163Calories
3 gProtein
36 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories163 kcal
Protein3.2 g
Carbohydrates36 g
Fiber0.6 g
Sugars0.2 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium9.4 mg
Potassium57 mg
Calcium20 mg
Iron1.9 mg
Magnesium14 mg
Phosphorus51 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate103 mcg
Choline2.8 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 20. The excerpt below is the record exactly as published.
TO BOIL RICE. Pick out all discolored grains ; wash it well in two waters ; drop it into a kettle of boiling water previously salted ; then set the kettle on the back of the stove over a slow fire, and let the rice simmer very slowly until done. One cup of rice will require one quart of water. Never stir it ; when it is thoroughly cooked each kernel will stand apart by itself, plump and whole. When done pour immediately into a colander, and set it upon the coolest part of the stove. Toss it up lightly when put in the colander. It should be boiled in an open stewpan, lined with porcelain. A tablespoon of lemon juice
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