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Rice As a Vegetable

Rice cooked in boiling water, drained, cooled, steamed, dried, salted, and served as a vegetable.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Rice As a Vegetable

Ingredients

Directions

Cook the rice

  1. Wash the rice thoroughly.

  2. Sprinkle the rice into a large kettle of boiling water.

  3. Cover and boil rapidly for 20 minutes without stirring.

Rinse and steam

  1. Drain the rice and place it in a bowl of cold water for 10 minutes.

  2. Drain again in a colander and steam over a kettle of boiling water for 10 minutes.

Dry and serve

  1. Let it dry by standing the colander at the oven door for a few minutes.

  2. Sprinkle with salt and serve.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Rice
Forms the bulk of the dish; rinsing removes surface starch so the cooked grains stay separate.
Coarse sea salt
Adds seasoning to the finished rice just before serving.

The step that matters

Boiling rapidly without stirring. A large volume of vigorously boiling water keeps the grains moving and cooking evenly. Stirring rubs starch off the grains and can make the rice gluey.

“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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