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Drink

Rice-water

A simple beverage made by simmering rice in water, then straining and seasoning with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Rice-water

Rice-water

Ingredients

Directions

Prepare

  1. Pick over and rinse the rice.

Cook and serve

  1. Put the rice into a granite saucepan with boiling water.

  2. Simmer for two hours until the rice is softened and partially dissolved.

  3. Strain the mixture and add the coarse sea salt.

  4. Serve warm or cold.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Rice
Its starch releases into the water as it softens, giving the liquid body and a light, creamy texture.

The step that matters

Simmer until the rice is fully softened. Rice starch releases slowly during a gentle, steady simmer. If the rice is not softened before straining, less starch dissolves into the water and the liquid stays thin and gritty.

“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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