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Boiled Rice

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. Must
  2. a teaspoon of salt
  3. Water
  4. a cup of rice thoroughly
  5. Nutmeg

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Creole — Wash a cup of rice thoroughly, chang- in g the water several times, for upon tnorough washing depends its purity and snowy appearance when boiled.
  2. Place it in a granite saucepan containing two cupfuls of “boiling water,” add a teaspoon of salt, and stir the rice when it begins to boil.
  3. The stirring must not be repeated.
  4. It must be boiled rapidly, without cover, until the water sinks below its surface, then cover closely and set the saucepan in such a position on the stove as will insure continued steaming for an hour and a quarter, but will not render the rice liable to scorch.
  5. Take off the cover when done and allow the rice to stand in the same position until it is quite dry, and no more steam escapes.
  6. Re-cover tightly and set the saucepan to one side to cool, for ten or fifteen minutes, then invert on a plate.
  7. The rice will slip out in a neat cake.
  8. Grate nutmeg over it and send to table.
  9. It will slice neatly.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater
  • Wooden spoon