Cooking Rice and Grains
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 276. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Use this chart as a guide when cooking rice and grains. Measure the amount of water into a medium saucepan and bring to a full boil (unless chart indicates to add the grain to cold water). If desired, add 1/4 to 1/2 teaspoon salt to the water.
- Slowly add the rice or grain and return to boiling. Cover and simmer for the time specified or till tender (pinch a kernel or grain between your thumb and finger; if the core is hard, it is not done) and most of the water is absorbed.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Basmati rice cooking ingredients in pot.jpg" by Veikko Mäkelä; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:Basmati_rice_cooking_ingredients_in_pot.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.