Dinner
Boiled rice
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Into three pints of hot salted water, when at a fast boil, throw half a cupful of raw rice, previously washed and picked over.
- If it is soft, drain away every drop of water;
- set the uncovered pot at the back of the range for two minutes to dry off the rice, and serve.
- This, the one and only way to boil rice properly, is also the easiest.
- Shake the saucepan up three times while the rice is in cooking, to make sure it does not clog.
- Eat with butter, salt and pepper, and you will not regret the tyrant potato, should he fail to appear.
Historical transcription
Source method
- 1
Into three pints of hot salted water, when at a fast boil, throw half a cupful of raw rice, previously washed and picked over. Keep it at a furious boil for twenty minutes, when test a grain to see if it is done. If it is soft, drain away every drop of water; set the uncovered pot at the back of the range for two minutes to dry off the rice, and serve. Not a spoon should touch it while cooking, and each grain should be whole and apart from the rest.
- 2
This, the one and only way to boil rice properly, is also the easiest. Shake the saucepan up three times while the rice is in cooking, to make sure it does not clog.
- 3
Pasty rice is as abhorrent to those who have eaten it cooked according to this recipe as sodden, gluey potatoes.
- 4
Serve in a hot, uncovered dish. Eat with butter, salt and pepper, and you will not regret the tyrant potato, should he fail to appear.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.