Rice Jelly
Ingredients
Directions
Prepare the rice
Pour boiling water over the rice.
When cool, rub the rice well between your hands several times.
Continue adding water until the liquid resembles starch, then strain.
Cook the liquid
Cook the strained liquid 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
- Its starch is what thickens the strained liquid into a jelly-like texture.
The step that matters
Cook the strained liquid rapidly. Heat makes starch granules swell and gelatinize, which thickens the liquid. A brisk boil helps the starch fully gelatinize so the liquid sets into a jelly as it cools.
“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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