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3 Ways To Cook The Perfect Rice

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




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