Steamed Rice
Ingredients
Directions
Combine half a cup of rice, half a teaspoonful of salt, and one and one-third cups of boiling water.
Put in small cups in a steamer, cover closely and steam three-quarters of an hour.
Serve with stewed fruit and cream or sugar and cream.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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
- Its starch absorbs the water and swells, setting into tender grains as it steams.
- Boiling water
- Provides the moisture that hydrates the starch and cooks the rice through.
The step that matters
Cover closely and steam the full time. A tight lid traps steam around the cups so the rice cooks evenly with moisture. Lifting the lid or stopping early lets steam escape and leaves the grains unevenly cooked.
“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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