| Rice may be cooked by 3 methods, each of
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| | METHOD - Rice prepared by the Japanese
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| which requires a different proportion of
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| | method may be used in the same ways as
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| water. These methods are boiling, which
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| | boiled rice. However, unless some use is
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| requires 12 times as much water as rice;
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| | to be made of the liquid from boiled
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| the Japanese method, which requires 5
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| | rice, the Japanese method has the
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| times as much; and steaming, which
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| | advantage of being a more economical way
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| requires 2-1/2 times as much. Whichever
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| | of cooking this cereal.JAPANESE METHOD
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| of these methods is used, however, it
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| | (Sufficient to Serve Eight)
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| should be remembered that the rice
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| | 1 c. rice ; 1-1/2 tsp. Salt; 5 c.
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| grains, when properly cooked, must be
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| | boiling waterWash the rice, add it to the
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| whole and distinct. To give them this
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| | boiling salted water, and boil slowly for
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| form and prevent the rice from having a
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| | 15 minutes. Then cover the utensil in
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| pasty appearance, this cereal should not
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| | which the rice is cooking and place it in
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| be stirred too much in cooking nor should
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| | the oven for 15 minutes more, in order to
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| it be cooked too long.BOILED RICE -
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| | evaporate the water more completely and
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| Boiling is about the simplest way.
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| | make the grains soft without being mushy.
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| Properly boiled rice not only forms a
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| | Serve in the same way as boiled
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| valuable dish itself, but is an excellent
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| | rice.STEAMED RICE - To steam rice
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| foundation for other dishes that may be
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| | requires more time than either of the
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| served at any meal. The water in which
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| | preceding cooking methods, but it causes
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| rice is boiled should not be wasted, as
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| | no loss of food material. Then, too,
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| it contains much nutritive material. This
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| | unless the rice is stirred too much while
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| water may be utilized in the preparation
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| | it is steaming, it will have a better
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| of soups or sauces, or it may even be
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| | appearance than rice cooked by the other
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| used to supply the liquid required in the
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| | methods. As in the case of boiled rice,
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| making of yeast bread.BOILED RICE
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| | steamed rice may be used as the
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| (Sufficient to Serve Eight)
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| | foundation for a variety of dishes and
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| 1 c. rice ; 3 tsp. Salt; 3 qt. boiling
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| | may be served in any meal.STEAMED RICE
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| waterWash the rice carefully and add it
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| | (Sufficient to Serve Six)
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| to the boiling salted water. Boil rapidly
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| | 1 c. rice; 1-1/2 tsp. Salt 2-1/2 c.
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| until the water begins to appear milky
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| | waterWash the rice carefully and add it
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| because of the starch coming out of the
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| | to the boiling salted water. Cook it for
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| rice into the water or until a grain can
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| | 5 minutes and then place it in a double
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| be easily crushed between the fingers.
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| | boiler and allow it to cook until it is
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| Drain the cooked rice through a colander,
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| | soft. Keep the cooking utensil covered
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| and then pour cold water over the rice in
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| | and do not stir the rice. About 1 hour
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| the colander, so as to wash out the loose
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| | will be required to cook rice in this
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| starch and leave each grain distinct.
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| | way. Serve in the same way as boiled
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| Reheat the rice by shaking it over the
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| | rice.Noraini Maskuri enjoys cooking and
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| fire, and serve hot with butter, gravy,
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| | has professional training in bakery.
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| or cream or milk and sugar.JAPANESE
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