Rice Gruel
Ingredients
Directions
Prepare
Rinse and wash the rice.
Place the rice in a quart of cold water.
Cook and strain
Cook over moderate heat, stirring occasionally to prevent sticking.
Once boiling, cook for 30 minutes.
Strain through a coarse cloth or fine colander, mashing the rice to extract the liquid.
Quicker method
For a quicker method, start the rice in boiling water and cook until soft, or soak beforehand and boil in the soaking water for 20 minutes.
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 swells and thickens the water into a soft, smooth porridge as it cooks.
The step that matters
Stirring occasionally over moderate heat. Rice starch and grains settle and stick to the bottom of the pot, where they can scorch. Stirring keeps the grains suspended and the porridge evenly cooked.
“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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