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Boiled Rice


  • 3 quarts boiling water
  • 1 cup rice
  • 2 teaspoon salt


Pick the rice over carefully and wash thoroughly. Add it to the boiling salted water so gradually that it will not stop boiling. Partly cover and cook for 20 minutes, or until the grains are soft; turn into a colander, and pour cold water through it, drain, dry, and re-heat in a hot oven with door open. Serve hot as a vegetable or as a simple dessert with cream and sugar. Serves six to eight.


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Household Science in Rural Schools (1918).

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