Cooking Recipes Articel

Rice needs to be thoroughly washed. A good way 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 deposited in the water
and the rice left thoroughly clean.

The best method of cooking rice is by steaming it. If boiled in much water
it loses a portion 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 cooked
each grain of rice should be separate and distinct
yet perfectly tender.

Steamed rice.
Soak a cup of rice in one and a fourth cups of water for an hour
then add a cup of milk
turn into a dish suitable 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 should be stirred with a fork occasionally
for the first ten or fifteen minutes.

Boiled rice (japanese method).
Thoroughly cleanse the rice by washing in several waters
and soak it overnight. In the morning
drain it
and put to cook in an equal quantity of boiling water
that is
a pint of water for a pint of rice. For cooking
a stewpan with tightly fitting cover should be used. Heat the water to boiling
then add the rice
and after stirring
put on the cover
which is not again to be removed during the boiling. At first
as the water boils
steam will puff out freely from under the cover
but when the water has nearly evaporated
which will be in eight to ten minutes
according to the age and quality of the rice
only a faint suggestion of steam will be observed
and the stewpan must then be removed from over the fire to some place 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 requires two quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender
then drained at once
and set in a moderate oven to become dry. Picking and lifting lightly occasionally 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.
Steam a cupful of best 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 plenty of cream. Rice served in this way requires no sugar for dressing
and is a most wholesome breakfast dish.

Orange rice.
Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves
removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar
and let them stand while the rice is cooking. Serve a portion of the orange on each saucerful of rice.

Rice with raisins.
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
using a fork for the purpose
a cupful of raisins. Serve with cream.

Rice with peaches.
Steam the rice and when done
serve with cream and a nicely ripened peach pared and sliced on each individual dish.

Browned rice.
Spread a cupful of rice on a shallow baking tin
and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel
when sufficiently browned
should be of a yellowish brown
about the color of ripened wheat. Steam the same as directed for ordinary rice
using only two cups of water for each cup of browned rice
and omitting the preliminary soaking. When properly cooked
each kernel will be separated
dry
and mealy. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning.