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Japanese Method

A historical recipe from Woman's Institute Library of Cookery. Volume 1, by Woman's Institute of Domestic Arts and Sciences.

A historical recipe

Woman's Institute Library of Cookery. Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads, by Woman's Institute of Domestic Arts and Sciences. Project Gutenberg eBook #9935.

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 Woman's Institute Library of Cookery. Volume 1, by Woman's Institute of Domestic Arts and Sciences. Digitised by Project Gutenberg, eBook #9935 (https://www.gutenberg.org/ebooks/9935). 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.

Japan. Associated with Japan by a demonym leading its title: Japanese (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. 1 c.
  2. rice 1-1/2 tsp.
  3. salt 5 c.
  4. boiling water Wash the rice, add it to the boiling salted water, and boil slowly for 15 minutes.
  5. Then cover the utensil in which the rice is cooking and place it in the oven for 15 minutes more, in order to evaporate the water more completely and make the grains soft without being mushy.
  6. Serve in the same way as boiled rice.
  7. 58.
  8. STEAMED RICE.--To steam rice requires more time than either of the preceding cooking methods, but it causes no loss of food material.
  9. Then, too, unless the rice is stirred too much while it is steaming, it will have a better appearance than rice cooked by the other methods.
  10. As in the case of boiled rice, steamed rice may be used as the foundation for a variety of dishes and may be served in any meal.