{"id":6457,"slug":"boiled-rice","title":"Boiled rice","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pound of rice","four quarts of boiling water"],"ingredients_norm":["rice","boiling water"],"steps":["Wash one-half pound of rice and soak in cold water for an hour.","Cook over hot fire in four quarts of boiling water for fifteen minutes, or until the grains can be mashed between the fingers.","Strain through a colander."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w136:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"f7e04e47c7b21883c936fcba1a261d66550edf219f16e94099c202fcfc61f6e9","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/boiled-rice"}