There are two curious finds with this recipe. First, I didn’t know that there was slime involved with preparing rice. That said, I’m so pleased that the cook does, in fact, take care to remove said slime during preparation.
Second, the rice is baked in the oven, covered by paper and a lid. I’m not sure why you would need both, but I have used a microwave rice cooker and know there are two ‘lids’ involved: the outer cover and the inner cover that has a series of small holes in it. This probably has something to do with the steaming process.
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Source: Art of Cookery, by John Mollard, 1808