VARIOUS WAYS TO COOK RICE.
Rice requirements in order to be completely washed. A way to do this is in order to put it into a colander, as part of a deep pan of water. Rub the rice well with the give, lifting the colander in and out the water, and also changing the liquid till it is actually clear; then drain. In this way the grit is actually deposited in the water, and the rice left thoroughly clean.
The really method of cooking rice is by steaming it. If boiled in much liquid, it loses the part of it is already small percentage of nitrogenous elements. It requires much less time for cooking than any of the other grains. Like all the dried grains and also seeds, rice swells in cooking to some times its original bulk. When cooked, each grain of rice should feel separate and distinct, yet perfectly tender.
Steamed rice.
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Soak a cup of rice in a single and a fourth cups of liquid for an hour, after that add a cup of milk, turn into a dish best suited for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and vapor for an hr. It should be stirred through a fork occasionally, for the starting ten or fifteen minutes.
Boiled rice (Japanese method).
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Thoroughly cleanse the rice by scrubbing in several waters, and also soak it overnight. Within the morning, drain it, and also put to prepare as part of an equal quantity of boiling water, that is, the pint of water for a pint of rice. For cooking, a stew pan with tightly fitting cover should be used. Heat the water to boiling, then add the rice, and as soon as stirring, put regarding the cover, which is not again to be removed during the course of the boiling. At starting, as the water boils, steam definitely will puff out freely from under the cover, however when the water has nearly evaporated, what will be in eight to ten mines, according to the age and also quality of the rice, only a faint advice of steam will most likely be observed, and the stew pan must then be removed from over the fire to some place on the range, where it definitely will not burn, in order to swell and dry for fifteen or twenty mines.
Rice to be boiled in the ordinary manner requires 2 quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender, then drained at when, and also set in a moderate oven to become dry. Picking and also lifting lightly occasionally with a fork will most likely make it a bit more flaky and dried out. Care must be taken, however, not to ever mash the rice grains.
Rice with fig sauce.
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Steam a cupful of best rice as directed above, and also when ready, provide with a fig sauce. Dish the spoonful of the fig sauce with each saucer of rice, and serve with plenty of cream. Rice served in this way requires no sugar for dressing, and is actually the most wholesome breakfast dish.
Orange rice.
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Clean and steam the rice. Prepare some oranges by separating inside sections and cutting each section as part of halves, removing the seeds and also the entire white portion. Sprinkle the oranges lightly with sugar, and allow them stand while the rice is cooking. Provide a portion of the orange on each saucer of rice.
Rice with raisins.
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Carefully wash a cupful of rice, soak it, and cook as directed for Steamed Rice. Upon the rice has begun to swell, but before it has softened, stir into it lightly, utilizing a fork for the purpose, a cupful of raisins. Serve with cream.
Rice with peaches.
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Steam the rice and also when done, serve with cream and a nicely ripened peach pared and also sliced on each individual dish.
Browned rice.
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Spread a cupful of rice on the shallow baking tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to protect a uniformity of color. Each rice kernel, when sufficiently browned, should try to be of a yellowish brown, about the color of ripened wheat. Vapor the same because directed for ordinary rice, using best two cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly cooked, each kernel will be separated, dried out, and mealy. Rice prepared in this manner is undoubtedly a bit more digestible than when cooked without browning.
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