Rice Jelly
Ingredients
Directions
In preparing rice, pour boiling water over it, and when cool, rub it well between the hands several times.
To a half pint of rice, use one quart of boiling water; continue to add water until the liquid looks like starch, and then strain. Cook rapidly.
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. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Rice
- Starch source that releases starch into the water, thickening the liquid into a jelly.
- Boiling water
- Extracts starch from the rice as it is rubbed and rinsed, forming the cloudy liquid.
The step that matters
Continue adding water until the liquid looks like starch. Adding water until the liquid turns starchy-looking ensures enough starch is extracted from the rice. Stopping early leaves the jelly weak, while straining too soon leaves starch behind in the rice.
“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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