Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound of rice
- three quarts of water
- two teaspoonsful of salt
- three waters
- 80 vegetables
Directions
Take one pound of rice, pick it clean, take out all dark grains. Put on the fire in a porcelain-lined pot, three quarts of water with two teaspoonsful of salt ; let the water come to a boil. Now wash the rice in three waters. The reason for this is to get rid of the pulverized rice-flour which adheres to the grains. This is a necessity ; otherwise the rice never will be dry. Throw the rice in water when it is at full boil. Let the rice boil for twenty minutes rapidly. Put
80 VEGETABLES.
the cover on and drain the water entirely off; cover the pot, shake well, and put on the back of the stove, where it is not too hot, for fifteen minutes. Shake the rice into the dish you wish it served; never use a spoon. Rice should never be glutinous.