Preparation info

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Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

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This is the Dutch method of cooking plain boiled rice. When properly done, the rice is dry and each grain separate from the others. The rice is washed till the water is quite clear. It is then put in a large saucepan with just over twice as much cold water as there is rice, brought to the boil quickly, the pan being covered, and it is then simmered for 20 minutes. Remove the lid and let stand for 10 minutes till all the moisture has evaporated. It is then used in various ways, one of the most popular being to eat it with butter and sugar, or with cinnamon sauce or stewed fruit.