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Rice, to boil


Wash half a pound of rice in water and drain it; put it in a saucepan with one quart of broth taken from the top of the broth-kettle, and before having skimmed off the fat; set on the fire, boil gently for about fifteen minutes, or till rather underdone, and put on a very slow fire to finish the cooking. Water and butter may be used instead of broth. If the broth is absorbed or boiled away before the rice is cooked, add a little more to keep it moist; add salt, pepper, and nutmeg to taste, and it is ready for use.


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Hand-Book of Practical Cookery (1884).

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