Rice may be prepared by three procedures, each of which requires a different percentage of waters. These methods are boiling, which requires 12 times as much water as rice; the Japanese method, which needs 5 times as much; and steaming, which needs 2-1/2 times as much. Whichever of these methods is used, however, it should be remembered that any rice grains, when correctly prepared, should be whole and distinct. To give them this style and protect against the rice from having a pasty appearance, this cereal should not be stirred too much in cooking nor should it be cooked too long.BOILED RICE - Boiling is about the simplest way. Correctly boiled rice not only makes a beneficial dish itself, but is an excellent foundation for other dishes that may be dished up at any meal. The water in which rice is boiled ought not be thrown away, as it features a lot of nutritive material. This water may be utilized during the preparation of soups or sauces, or it might even be utilized to supply the liquid required in the creating of yeast bread.BOILED RICE (Adequate to Serve Eight)
one c. rice ; 3 tsp. Salt; 3 qt. boiling h2oWash the rice carefully and add it to the boiling salted water. Boil rapidly till the h2o begins to appear milky because of the starch coming out of the rice into the water or till a grain could be very easily crushed between the fingers. Drain the prepared rice via a colander, after which pour cold water more than the rice within the colander, so that it will wash out the loose starch and leave each and every grain distinct. Reheat the rice by shaking it over the fire, and serve sizzling with butter, gravy, or cream or milk and sugar.JAPANESE Technique - Rice prepared by the Japanese method may be utilized in the exact same ways as boiled rice. However, unless some use is to be made of the liquid from boiled rice, the Japanese method has the advantage of being a more economical way of cooking this cereal.JAPANESE Method (Sufficient to Serve Eight)
1 c. rice ; 1-1/2 tsp. Salt; 5 c. boiling waterWash the grain, add it into the boiling salted water, and boil slowly for fifteen minutes. After that cover the utensil by which the rice is cooking and place it in the oven for 15 minutes extra, to be able to evaporate the water more thoroughly and make the grains soft with out becoming mushy. Serve in the same way as boiled rice.STEAMED RICE - To steam rice demands more time than either of the preceding cooking methods, but it causes no loss of food material. Then, too, unless the rice is stirred too much while it's steaming, it will have a a lot better look than rice cooked by the other methods. As in the event of boiled grain, steamed rice might be utilized as the foundation for a variety of dishes and may be served in any meal.
STEAMED RICE (Sufficient to Serve Six)
1 c. rice; 1-1/2 tsp. Salt 2-1/2 c. h2oRinse the rice carefully and combine it to the boiling salted h2o. Cook it for five minutes after which put it in a double boiler and allow it to cook until it's soft. Keep the cooking utensil covered and don't stir the rice. About 1 hour will probably be needed to cook rice in this way. Serve in the identical way as boiled rice.