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VARIOUS WAYS TO COOK RICE.
Rice needs to be completely washed. A great method to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is transferred in the water, and the rice left thoroughly clean.
The finest technique of cooking rice is by steaming it. If boiled in much water, it loses a portion of its already small portion of nitrogenous elements. It needs much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to a number of times its original bulk. When prepared, each grain of rice ought to be different and unique, yet completely 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 cleaner over a kettle of boiling water, and steam for an hour. It ought to be stirred with a fork sometimes, for the first ten or fifteen minutes.
Boiled rice (japanese approach).
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Completely cleanse the rice by cleaning in numerous waters, and soak it over night. In the morning, drain it, and put to cook in an equivalent amount of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with securely fitting cover ought to be used. Heat the water to boiling, then add the rice, and after stirring, place on the cover, which is not once again to be gotten rid of throughout the boiling. At initially, as the water boils, steam will puff out easily from under the cover, however when the water has actually almost vaporized, which will remain in eight to 10 minutes, according to the age and quality of the rice, just a faint recommendation of steam will be observed, and the stewpan should then be removed from over the fire to some position on the variety, where it will not burn, to swell and dry for fifteen or twenty minutes.
Rice to be boiled in the regular manner needs two quarts of boiling water to one cupful of rice. It should be boiled rapidly up until tender, then drained simultaneously, and embeddeded in a moderate oven to become dry. Picking and lifting gently sometimes with a fork will make it more flaky and dry. Care must be taken, nevertheless, not to mash the rice grains.
Rice with fig sauce.
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Steam a cupful of finest rice as directed above, when done, serve with a fig sauce. Dish a spoonful of the fig sauce with each dish of rice, and serve with plenty of cream. Rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish.
Orange rice.
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Wash and steam the rice. Prepare some oranges by separating into areas and cutting each section in halves, removing the seeds and all the white part. Sprinkle the oranges lightly 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 wash a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, making use of 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 perfectly ripened peach pared and sliced on each specific dish.
Browned rice.
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Spread a cupful of rice on a shallow baking tin, and put into a reasonably hot oven to brown. It will have to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel, when adequately browned, ought to be of a yellowish brown, about the color of ripened wheat. Steam the like directed for ordinary rice, making use of just 2 cups of water for each cup of browned rice, and omitting the initial soaking. When properly prepared, each kernel will be separated, dry, and mealy. Rice prepared in this manner is certainly more digestible than when cooked without browning.
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