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Rice As a Vegetable

Rice boiled and seasoned, served as a vegetable.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Rice As a Vegetable

Ingredients

Directions

Cook the rice

  1. Wash the rice thoroughly.

  2. Sprinkle the rice into a large kettle of boiling water.

  3. Cover and boil rapidly for 20 minutes without stirring.

  4. Drain the rice and place it in a bowl of cold water for 10 minutes to blanch.

Steam and serve

  1. Drain again in a colander and place the colander over a kettle of boiling water.

  2. Let the rice steam for 10 minutes.

  3. Allow the rice to dry by standing it at the oven door for a few minutes.

  4. Sprinkle with salt and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Rice
Forms the bulk of the dish; cooking in boiling water softens the grains into a tender side.

The step that matters

Boil without stirring. Stirring releases surface starch from the grains, which can make the rice gummy. Boiling rapidly in plenty of water keeps the grains separate while they cook through.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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