French Chej
From The Boston Cooking-School Cook Book (1906).
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A historical recipe
The Boston Cooking-School Cook Book, by Fannie Merritt Farmer (1906).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
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.
Method
Chef Wood
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- Pick over rice ;
- add slowly to boiling, salted water, so as not to check boiling of water.
- Boil thirty minutes, or until soft, which may be determined by testing kernels.
- Old rice absorbs much more wrater than new rice, and takes longer for cooking.
- Drain in coarse strainer, and pour over one quart hot water ;
- - return to kettle in which it was cooked ;
- cover, place on back of range, and let stand to dry off, when kernels are distinct.
- When stirring rice, always use a fork to avoid breaking kernels.
Plating
Cookware for this recipe
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Large pot
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Wooden spoon
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Sieve
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Colander
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Kettle