To Cook Rice

Name: To Cook Rice
Ingredients: half a pound of rice; two quarts of rapidly boiling water; a cupful of cold water

From My best 250 recipes, 1907

Presented as published in 1907. 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

828Calories

16 gProtein

181 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories828 kcal

Protein16 g

Carbohydrates181 g

Fiber2.9 g

Sugars0.3 g

Total Fat1.5 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium78 mg

Potassium280 mg

Calcium127 mg

Iron9.8 mg

Magnesium78 mg

Phosphorus261 mg

Zinc2.5 mg

Copper0.7 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)9.5 mg

Folate524 mcg

Choline13 mg

Caffeine0 mg

Water2153 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 14. The excerpt below is the record exactly as published.

TO COOK RICE Wash half a pound of rice through several cold waters; drain, and stand it aside for thirty minutes. Sprinkle it slowly in two quarts of rap- idly boiling water; boil continuously for fifteen minutes ; drain, pour over a cupful of cold water

Cook this with the app: pantry check, scaling, and the assistant.