Boiling is about the simplest way in which to prepare rice for the table. Properly boiled rice not only forms a valuable dish itself, but is an excellent foundation for other dishes that may be served at any meal. The water in which rice is boiled should not be wasted, as it contains much nutritive material. This water may be utilized in the preparation of SOUPs or Sauces, or it may even be used to supply the liquid required in the making of yeast bread. The following recipe sets forth clearly how rice should be boiled:
(Sufficient to Serve Eight)
- 1 c. rice
- 3 tsp. salt
- 3 qt. boiling water
Wash the rice carefully and add it to the boiling salted water. Boil rapidly until the water begins to appear milky because of the starch coming out of the rice into the water or until a grain can be easily crushed between the fingers. Drain the cooked rice through a colander, and then pour cold water over the rice in the colander, so as to wash out the loose starch and leave each grain distinct. Reheat the rice by shaking it over the fire, and serve hot with butter, gravy, or cream or milk and sugar.
Woman’s Institute Library of Cookery, Vol. 1
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)