{"id":7303,"slug":"boiled-rice-2","title":"BOILED RICE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half cup of rice","cold water (for washing)","two quarts of water","one tablespoon of salt","cream and sugar (for serving)"],"ingredients_norm":["rice","cold water","water","salt","cream and sugar"],"steps":["Put one-half cup of rice in a strainer; place the strainer over a bowl nearly full of cold water; rub the rice; lift the strainer from the bowl and change the water. Repeat this until the water in the bowl is clear.","Have two quarts of water boiling briskly, add the rice and one tablespoon of salt gradually so as not to stop the boiling; boil twenty minutes or until soft, do not stir.","Drain through a colander and place the colander over boiling water for ten minutes to steam.","Every grain will be distinct. Serve as a vegetable or as a cereal with cream and sugar."],"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/12350","source_ref":"pg:12350:w54:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"dae13b17f8e862d3c57a8b48ccff9282f74372378bb1cb07335c74ccde090065","created_at":"2026-08-02T16:58:46Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-2"}