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Drink

Rice Water, or Mucilage of Rice

A beverage made by boiling rice in water and straining the liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Rice Water, or Mucilage of Rice

Ingredients

Directions

Prepare

  1. Wash the rice thoroughly with cold water.

  2. Macerate the rice in 1 quart of tepid water for 3 hours.

Cook and strain

  1. Boil the mixture slowly for 1 hour.

  2. Strain the liquid.

  3. Sweeten and flavor as desired, similar to barley water.

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

Carolina rice
Starch from the rice thickens the water slightly and gives the drink its body.
Water
Serves as the liquid that extracts flavour and starch from the rice during soaking and boiling.

The step that matters

Boil the mixture slowly for 1 hour. Slow simmering draws starch and flavour out of the rice gradually. A hard boil can break the grains apart and make the liquid cloudy or gummy, so keep the heat low and steady.

“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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