Boiled Rice

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (8)
  1. Take out the discoloured grains from the rice and wash it in several waters.
  2. Tie it very loosely in a pudding cloth.
  3. Put it into cold water.
  4. Heat it slowly, and boil it for quite an hour.
  5. Ensure sufficient room is given to allow the grain to swell to its full size, or it will be hard; but too much space will render the whole watery.
  6. A little experience will help ascertain the exact degree of space to be allowed.
  7. Four ounces of rice will require quite three quarters of an hour’s boiling; a little more or less of time will sometimes be needed, from the difference of quality in the grain.
  8. It should be put into an abundant quantity of water, which should be cold and then very slowly heated.
Original Text
BOILED RICE TO BE SERVED WITH STEWED FRUITS, PRESERVES, OR RASPBERRY VINEGAR. Take out the discoloured grains from half a pound of good rice; and wash it in several waters; tie it very loosely in a pudding cloth, put it into cold water; heat it slowly, and boil it for quite an hour, it will then be quite solid and resemble a pudding in appearance. Sufficient room must be given to allow the grain to swell to its full size, or it will be hard; but too much space will render the whole watery. With a little experience, the cook will easily ascertain the exact degree to be allowed for it. Four ounces of rice will require quite three quarters of an hour’s boiling; a little more or less of time will sometimes be needed, from the difference of quality in the grain. It should be put into an abundant quantity of water, which should be cold and then very slowly heated. Carolina rice, 1/2 lb.: boiled 1 hour. 4 oz.: 3/4 hour. 423 CHAPTER XXI. Baked Puddings. Pudding garnished with Preserves.
Notes
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