Name: Browned Rice
Ingredients: ½ pint well browned rice; ¾ pint cold water; ½ teaspoon salt

Browned Rice

Ingredients

½ pint well browned rice
¾ pint cold water
½ teaspoon salt

Directions

Prepare

Combine the browned rice, cold water, and salt in a two-quart dish.
Place the dish in a steamer with a close cover.

Cook and serve

Steam for 1.5 hours.
Serve with cream and sugar.

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

Browned rice: Forms the body of the dish, and its toasted surface adds a nutty, deeper flavour.
Cold water: Provides the moisture that the rice absorbs and softens in during steaming.

“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.