Rice Jelly
Ingredients
Directions
Pour boiling water over the rice.
When cool, rub the rice well between your hands several times.
Continue to add boiling water until the liquid looks like starch.
Strain the mixture.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Rice
- Supplies the starch that thickens the liquid and sets into a jelly when cooked.
- Boiling water
- Hydrates the rice and draws out its starch so it can be strained into the liquid.
The step that matters
Cook rapidly. Starch thickens only once it is heated enough to swell and gelatinize. Cooking it quickly brings the liquid to that point before it can stay thin or separate.
“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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