Plain Rice (Free of Slime) ~ 1808

Baked Rice Recipe – 1800s

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.


More Fun Discoveries

Source: Art of Cookery, by John Mollard, 1808

7 thoughts on “Plain Rice (Free of Slime) ~ 1808

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  1. The slime is the starch you get when cooking the rice. Most countries I know use this method of cooking by washing slime or starch off several times but continue the cooking process on the stove stop and get the rice in single grains. cooking with slime or starch gives the sticky or clumpy rice effect.

    Liked by 1 person

      1. You welcome. Yea some of the rice need no washing. Others you need to wash before you set it on fire. Glad I could add some input.

        Liked by 1 person

  2. I wonder if people from the region that the curry recipe came from prepare rice this way, too. Sure a lot of steps, seems to me.


  3. The rice we have now is not the rice they had back then. Most of our foods have been changed through selective breeding, which is how we ended up with good things like seedless bananas. There was a lot more starchiness back in the day, and authentic Basmatic as one would by in a hole-in-the-wall Asian store still has to be rinsed to remove the starch. My (paltry attempt at) research tells me that US-produced short-grain rice doesn’t need to be rinsed now, but real Asian rice does. All US-produced rice used to be produced with talc (for appearance, this is no longer done), which when combined with starch sounds like instant slime to me. The Asians, according to one book, rinse and soak their rice to create a more even cooking effect.
    I think the paper was to soak up excess moisture.
    I love the recipes, and will comment more when I make one without ruining it.

    Liked by 2 people

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