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 |
| Milk | 1 cup (244ml) whole | 149 |
| 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 quart boiling water
- two quarts of cold milk an hour before diuner
- a pint of rice into nearly two quarts of cold milk an hour before diuner
- one tea-cup in a tin pan
- one tea-spoon salt
- two tea- spoons salt
- two before cooking
- salt
Directions
Rice should be carefully picked over, washed in warm water, rubbed between the hands, and then rinsed several times in cold water till white. Put one tea-cup in a tin pan or porce- lain kettle, add one quart boiling water and one tea-spoon salt; boil fifteen minutes, not stirring, but taking care that it does not burn ; pour into a dish and send to table, placing a lump of butter in the centre. Cooked thus the kernels remain whole. The Southern rice cooks much quicker, and is nicer than the Indian rice. To boil rice in milk, put a pint of rice into nearly two quarts of cold milk an hour before diuner, add two tea- spoons salt, boil very slowly and stir often ; cook on back part of stove or range so as to avoid burning and take it up into a mold or bowl wet in cold water a short time before serving. Some soak rice an hour or two before cooking.