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Or Raspberry Vinegar

Vinegar made by boiling rice in water until solid and pudding-like.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Or Raspberry Vinegar

Ingredients

Directions

  1. Remove discolored grains from the rice and wash it in several waters.

  2. Tie the rice loosely in a pudding cloth.

  3. Place the cloth in cold water and heat slowly.

  4. Boil for 1 hour until solid and pudding-like in appearance.

  5. Ensure there is enough room for the rice to swell without becoming watery.

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
Its starch swells and gelatinizes in hot water, thickening into a solid, pudding-like mass.

The step that matters

Heating the rice slowly in the cloth. Slow heating lets the rice swell evenly as its starch gelatinizes. Heating too fast or cramping the rice can leave it unevenly cooked or watery, so it needs room to swell.

“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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