Cooking Article

Rice may be cooked by 3 methods
each of which requires a different proportion of water. These methods are boiling
which requires 12 times as much water as rice; the Japanese method
which requires 5 times as much; and steaming
which requires 2-1/2 times as much. Whichever of these methods is used
however
it should be remembered that the rice grains
when properly cooked
must be whole and distinct. To give them this form and prevent 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. Properly boiled rice not only forms a valuable dish itself
but is an excellent foundation for other dishes that may be served at any meal. The water in which rice is boiled should not be wasted
as it contains much nutritive material. This water may be utilized in the preparation of soups or sauces
or it may even be used to supply the liquid required 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 carefully and add it to the boiling salted water. Boil rapidly until the water begins to appear milky because of the starch coming out of the rice into the water or until a grain can be easily crushed between the fingers. Drain the cooked rice through a colander
and then pour cold water over the rice in the colander
so as to wash out the loose starch and leave each grain distinct. Reheat the rice by shaking it over the fire
and serve hot with butter
gravy
or cream or milk and sugar.

JAPANESE METHOD - Rice prepared by the Japanese method may be used in the 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 water

Wash the rice
add it to the boiling salted water
and boil slowly for 15 minutes. Then cover the utensil in which the rice is cooking and place it in the oven for 15 minutes more
in order to evaporate the water more completely and make the grains soft without being mushy. Serve in the same way as boiled rice.

STEAMED RICE - To steam rice requires 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 is steaming
it will have a better appearance than rice cooked by the other methods. As in the case of boiled rice
steamed rice may be used 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. water

Wash the rice carefully and add it to the boiling salted water. Cook it for 5 minutes and then place it in a double boiler and allow it to cook until it is soft. Keep the cooking utensil covered and do not stir the rice. About 1 hour will be required to cook rice in this way. Serve in the same way as boiled rice.


Good luck.
Nora Maskuri
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