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Boiled Rice—Whole Grains

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Boiled Rice—Whole Grains

Oven, in the book's wordsA slow oven

Ingredients

Directions

  1. Select large, plump rice grains.

  2. Boil in soft water in a covered pot for about 20 minutes.

  3. Remove from heat and let it simmer in a warm place for 1.5 hours without disturbing.

  4. The grains will be whole and unbroken when done.

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.

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