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