![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
71
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
3/4 lb. of rice, water, salt.
👨🍳 Method
Pick, wash, and soak the rice in plenty of cold water; then have ready a saucepan of boiling water, drop the rice into it, and keep it boiling quickly, with the lid uncovered, until it is tender, but not soft. Take it up, drain it, and put it on a dish before the fire to dry: do not handle it much with a spoon, but shake it about a little with two forks, that it may all be equally dried, and strew over a little salt. It is now ready to serve, and may be heaped lightly on a dish by itself, or be laid round the dish as a border, with a curry or fricassee in the centre. Some cooks smooth the rice with the back of a spoon, and then brush it over with the yolk of an egg, and set it in the oven to colour; but the rice well boiled, white, dry, and with every grain distinct, is by far the more preferable mode of dressing it. During the process of boiling, the rice should be attentively watched, that it be not overdone, as, if this is the case, it will have a mashed and soft appearance.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's boiled rice this week, and I must say, it was a revelation. I expected a simple side dish, but what I found was a delightfully crispy, separate grain rice that held its own against the spicy curry I served it with. The surprise came when I shook the rice with forks to dry it — a method I'd never considered before. It worked beautifully, preventing the grains from sticking together and giving the rice a lovely, slightly toasted flavour. This recipe is perfect for the weeknight cook looking to elevate their meal with a touch of vintage charm. The process is simple enough to master, and the result is a rice dish that's far more interesting than your average steamed side. I'll be keeping this method in my repertoire for when I want a bit of old-fashioned elegance at the table. Next time, I might even try brushing it with egg yolk for a golden finish — but for now, I'm enjoying the crispy, separate grains just as Mrs. Beeton intended.
