Rice might be roasted by 3 methods, every of which requires a another proportion of water. These formulas are boiling, which requires twelve times as practically water as rice; the Japanese method, which requires 5 times as much; & steaming, which requires 2-1/2 times as much. Whichever of these formulas is used, however, it ought be remembered that the rice grains, when decently cooked, must be whole & distinct. To provide them this shape & prevent the rice from having a pasty appearance, this cereal ought not be stirred too practically in preparing nor ought it be roasted too long.
BOILED RICE – Boiling is about the simplest way. Properly boiled rice not only shapes a valuable dish itself, but is an fantabulous foundation for else crockery that might be dished at any meal. The water in which rice is boiled ought not be wasted, as it contains practically nutritive material. This water might be utilized in the preparation of soups or sauces, or it might even be used to provide the liquid necessary in the making of yeast bread.
BOILED RICE (Sufficient to Serve Eight)
1 c. rice ; 3 tsp. Salt; 3 qt. boiling water
Wash the rice cautiously & enlarge it to the boiling salted water. Boil rapidly till the water starts to seem milky since of the starch coming out of the rice into the water or till a grain might be easy crushed between the fingers. Drain the roasted rice through a colander, & then pour freezing water over the rice in the colander, so as to wash out the informal starch & go away every grain distinct. Reheat the rice by shaking it over the fire, & assist sizzling with butter, gravy, or cream or milk & sugar.
JAPANESE METHOD – Rice prepared by the Japanese formula might be used in the same styles as boiled rice. However, unless many use is to be made of the liquid from boiled rice, the Japanese formula has the advantage of being a more economic path of preparing this cereal.
JAPANESE METHOD (Sufficient to Serve Eight)
1 c. rice ; 1-1/2 tsp. Salt; 5 c. boiling water
Wash the rice, enlarge it to the boiling salted water, & boil slowly for fifteen minutes. Then blanket the utensil in which the rice is preparing & spot it in the oven for fifteen minutes more, in order to vaporize the water more entirely & make the grains cushy without being mushy. Serve in the same path as boiled rice.
STEAMED RICE – To steam rice requires more time than either of the preceding preparing methods, but it causes no loss of food material. Then, too, unless the rice is stirred too practically although it is steaming, it will have a finer visual aspect than rice roasted by the else methods. As in the subject of boiled rice, steamed rice might be used as the foundation for a assortment of crockery & might be dished in any meal.
STEAMED RICE (Sufficient to Serve Six)
1 c. rice; 1-1/2 tsp. Salt 2-1/2 c. water
Wash the rice cautiously & enlarge it to the boiling salted water. Cook it for 5 minutes & then spot it in a double boiler & allow it to prepare till it is soft. Keep the preparing utensil covered & do not stir the rice. About 1 hour will be necessary to prepare rice in this way. Serve in the same path as boiled rice.
Good luck.
Nora Maskuri
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