The recipe
Ingredients
Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: flour
Directions
Prepare
Wash the rice in cold water, removing flour that makes it sticky.
Boil
Bring water to a rapid boil, add a little salt.
Throw the rice in; it should not burn; shake the water too much.
Boil for a quarter hour or a little more.
Rub the rice. Use one rice between thumb and finger. If all rub away, rice is done.
Drain and finish
Put rice in a pan with holes. Let hot water run away.
Put rice back in saucepan. Add a little cup of cold water. Keep covered over the fire for a while.
Then rice is ready; eat it up.
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.
Explore the science
The step that matters
Testing doneness by rubbing. The rice is checked by rubbing a grain between thumb and finger until it rubs away, which signals the starch has softened fully. Checking too early leaves the centre firm, while overboiling makes it mushy.
“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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