Recipe: Rice Bread

Simmer one pound of rice in three quarts of water until the rice is soft, and the water evaporated or absorbed; let it cool until it is only luke-warm; mix into it nearly four pounds of flour, two teaspoonfuls of salt, and four tablespoonfuls of yeast; knead it until it is smooth and shining, let it rise before the fire, make it up into loaves with the little flour reserved from the four pounds, and bake it thoroughly. It will cost about twenty-five cents, and make more than eight pounds of excellent bread.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)