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To Boil Rice
From Cookery and housekeeping, 1882
Serves 4
Presented as published in 1882. 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
207Calories
4 gProtein
45 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories207 kcal
Protein4 g
Carbohydrates45 g
Fiber0.7 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1753 mg
Potassium66 mg
Calcium17 mg
Iron2.5 mg
Magnesium14 mg
Phosphorus65 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)2.4 mg
Folate131 mcg
Choline3.3 mg
Caffeine0 mg
Water6.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 123. The excerpt below is the record exactly as published.
To Boil Rice. Take \ lb. of rice, wash it well in two waters, cold, and put the rice into a two-quart saucepan without a cover. Fill it three-quarters full of cold water, and boil it slowly on a moderate fire, stirring occasionally until the grains become done enough, which will be known by tasting, as well as by feeling them between the finger and thumb. If soft to the heart they are ready, which will take about twenty minutes. Now put in one tablespoonful of salt
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