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To Boil Rice for Curry
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
This method improves the color of the rice.
Presented as published in 1913. 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
162Calories
3 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories162 kcal
Protein3.2 g
Carbohydrates35 g
Fiber0.6 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium586 mg
Potassium51 mg
Calcium13 mg
Iron1.9 mg
Magnesium11 mg
Phosphorus51 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 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
Folate102 mcg
Choline2.6 mg
Caffeine0 mg
Water5.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 41. The excerpt below is the record exactly as published.
To Boil Rice for Curry. Wash it well and soak for an hour or so before cooking. This will make it a much better color. Have a large pan of fast boiling water in which there is a teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.