The 1901 Cookbook Archive
No. 240 — Rice for Broth
Complete English translation of Molokhovets recipe No. 240 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
To serve broth No. 1 or No. 4 with rice, wash ½ glass of rice.
Either add it directly to the strained general broth and serve the rice in that broth—the author considers this more nourishing—or first blanch it separately and drain in a sieve.
Transfer to a saucepan, add strained broth and cook until soft but never mushy. Lift out with a perforated spoon and put into a soup tureen. If the remaining cooking broth is cloudy, do not pour it into the tureen.
Original source: Read the Russian recipe No. 240. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.