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To Boil Rice

A simple boiled rice dish served hot or cold with molasses.

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

Ingredients

Directions

Cook the rice

  1. Fill a camp kettle one-third full of rice.

  2. Add enough water to fill within an inch of the top of the kettle.

  3. Boil gently, stirring constantly until the rice is soft.

  4. If using a false bottom, it will prevent burning; otherwise, stir constantly to avoid scorching.

Drain and serve

  1. Turn the rice into a colander or coarse towel and rinse with cold water.

  2. Let it strain, then return the rice to a clean kettle near the fire until dry.

  3. Serve hot or cold with molasses.

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; its starch softens and thickens as it absorbs water while boiling.
Water
Hydrates the rice grains so they swell and soften during gentle boiling.

The step that matters

Boil gently, stirring constantly until the rice is soft. Rice settles and sticks to the bottom of the kettle, where it can scorch. Constant stirring or a false bottom spreads the heat and keeps the grains from burning while they absorb water.

“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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