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Boiled Rice

A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).

A historical recipe

Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Wash one cup of rice, drain and add slowly to three quarts boiling salted water so as not to stop water boiling.
  2. Boil rapidly until rice is tender (twenty to twenty-five minutes).
  3. Drain in a sieve, pour over cold water to separate kernels.
  4. Turn into double boiler, and cover with a crash towel;
  5. keep hot over hot water.