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Fried Cornmeal Rice

A dish of boiled cornmeal thickened with salt, cooled, cut into squares, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Fried Cornmeal Rice

Ingredients

Directions

Make the cornmeal base

  1. Bring water to a boil in a pot.

  2. Stir in cornmeal and salt, cooking until thickened.

  3. Pour mixture into a greased dish and let it cool.

  4. Once cooled, cut into squares.

Fry

  1. Heat oil in a frying pan and fry the squares until golden brown.

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

Cornmeal
Thickens with the hot water into a firm mass that sets as it cools.
Oil
Conducts heat to the squares, browning their surface and adding a crisp texture.

The step that matters

Let the cornmeal cool fully before cutting. Cornmeal mixture sets as it cools; cutting it while still hot and soft can cause the squares to break or lose their shape.

“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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