Recipes

Boiled Rice

Recipe No. 219 from the U.S. Army's WWII cookbook — Macaroni, Spaghetti, Noodles and Rice. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Pasta · Rice

Serves 100 servings, 1 cup (8 ounces) each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 219 from the U.S. Army’s WWII cookbook — Macaroni, Spaghetti, Noodles and Rice. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Rice — 15 pounds (7½ No. 56 dippers)
  • Salt — 12 ounces (½ mess kit cup)
  • Water, boiling — 6 gallons (24 No. 56 dippers)

Directions

  1. Wash rice thoroughly several times.
  2. Add rice to rapidly boiling salted water. Heat to boiling point; boil, uncovered, about 30 minutes or until nearly all the water has been absorbed. Stir occasionally with a fork.
  3. Cover and reduce heat; continue cooking until all the water is absorbed and rice is tender.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Rice — 1 lb 3¼ oz Salt — 1 oz Water, boiling — 2 qt

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 219, Macaroni, Spaghetti, Noodles and Rice. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.