I’m still battling a bad cold so I have little energy or interest in food. Rice is often recommended in this situation so I looked for a rice recipe in the 1906 Berlin Cook Book. The Vegetable section has a description of the best way to cook rice (Rice and its Value) as well as a recipe for Boiled Rice. Neither has a contributor listed.
I boiled four cups of salted water and added one cup of washed rice. I boiled it without stopping for 15 minutes and checked the texture. It is interesting to see how the two sets of instructions differ. I decided to follow the boiled rice directions so I drained the rice and steamed it for five minutes. I spooned some into a bowl to eat.
I remember having rice with butter when I was a child so I decided to eat it that way. The rice was very good. It was soft and bland (except for the butter). However, this is not rice the modern way. The cooking technique is more like making pasta — lots of boiling water.
RICE AND ITS VALUE
Rice should be used much more frequently than it is now for it is a most wholesome food. When cooked in boiling salted water 20 minutes, and not allowed to stop boiling (as the Japanese cook it), it is quite different from the ordinary rice. Drain thoroughly, season with butter, and allow it to dry off in oven for five minutes. Great care should be taken to save all water that is drained from rice. It forms a jelly or starch, which is an excellent addition to soups.
Clean rice well, wash in cold water, put into kettle of boiling water, boil 15 minutes, drain and steam uncovered use 4 times as much water as rice, salt to taste.