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