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VARIOUS WAYS TO COOK RICE.
Rice requires to be completely cleaned. An excellent way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, raising the colander in and out the water, and changing the water till it is clear; then drain. In this method the grit is transferred in the water, and the rice left completely clean.
The best approach of cooking rice is by steaming it. If boiled in much water, it loses a part of its 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 seeds, rice swells in cooking to several times its original bulk. When prepared, each grain of rice need to be different and distinct, yet perfectly tender.
Steamed rice.
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Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, become a dish appropriate for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It must be stirred with a fork periodically, for the first ten or fifteen minutes.
Boiled rice (japanese approach).
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Thoroughly cleanse the rice by washing in a number of waters, and soak it over night. In the early morning, drain it, and put to cook in an equal amount of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with tightly fitting cover must be utilized. Heat the water to boiling, then include the rice, and after stirring, put on the cover, which is not again to be removed during the boiling. In the beginning, as the water boils, steam will puff out easily from under the cover, but when the water has nearly vaporized, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint recommendation of steam will be observed, and the stewpan must then be removed from over the fire to some position on the range, where it will not burn, to swell and dry for fifteen or twenty minutes.
Rice to be boiled in the ordinary manner needs 2 quarts of boiling water to one cupful of rice. It ought to be boiled rapidly up until tender, then drained at as soon as, and set in a moderate oven to become dry. Selecting and raising gently periodically with a fork will make it more flaky and dry. Care must be taken, however, not to mash the rice grains.
Rice with fig sauce.
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Steam a cupful of finest rice as directed above, and when done, serve with a fig sauce. Dish a spoonful of the fig sauce with each saucer of rice, and serve with lots of cream. Rice served in this method requires no sugar for dressing, and is a most wholesome breakfast meal.
Orange rice.
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Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves, eliminating the seeds and all the white portion. Sprinkle the oranges gently with sugar, and let them stand while the rice is cooking. Serve a part of the orange on each saucerful of rice.
Rice with raisins.
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Carefully clean a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has started to swell, however before it has actually softened, stir into it gently, utilizing a fork for the purpose, a cupful of raisins. Serve with cream.
Rice with peaches.
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Steam the rice when done, serve with cream and a well mature peach pared and sliced on each individual dish.
Browned rice.
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Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will have to be stirred often to prevent burning and to secure a uniformity of color. Each rice kernel, when adequately browned, should be of a yellowish brown, about the color of ripened wheat. Steam the exact same as directed for common rice, using just two cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly prepared, each kernel will be separated, dry, and mealy. Rice prepared in this way is undoubtedly more digestible than when prepared without browning.
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