Boiled Rice (The Economical Method)
A classic, economical method for cooking rice recommended by the author as the most nourishing way to prepare the grain. Unlike methods that discard nutrient-rich water, this absorption technique allows the rice to swell and steam in its own moisture, resulting in tender, separate grains.
Ingredients
- 1 cup Long grain white rice (Original text specifies 'a teacupful')
- 2 cups Cold water (Original text specifies 'two breakfast-cupfuls')
Instructions
- 1Thoroughly wash the rice in several changes of water until the water ceases to be discoloured and runs clear.
- 2Place the washed rice in a saucepan with the water. Bring the water to a boil and let it boil for ten minutes.
- 3Remove the saucepan to the side of the fire (or turn heat to lowest setting/off) and let the rice soak and swell for about twenty minutes. Do not stir.
- 4After the rice has swelled, place a clean cloth over the top of the saucepan (under the lid) to absorb the steam, similar to the way potatoes are treated. Serve when tender and dry.