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VARIOUS WAYS TO COOK RICE.
Rice needs to be completely washed. A great way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, raising the colander in and out the water, and changing the water till it is clear; then drain. In this way the grit is transferred in the water, and the rice left thoroughly clean.
The finest method of cooking rice is by steaming it. If boiled in much water, it loses a part of its already small portion of nitrogenous aspects. It requires much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to numerous times its initial bulk. When prepared, each grain of rice should be different and unique, yet perfectly tender.
Steamed rice.
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Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, develop into a dish suitable for serving it from at table, and place in a steam-cooker or a covered cleaner over a kettle of boiling water, and steam for an hour. It must be stirred with a fork periodically, for the first ten or fifteen minutes.
Boiled rice (japanese technique).
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Completely clean the rice by washing in numerous waters, and soak it overnight. In the early morning, drain it, and put to prepare in an equivalent quantity of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with tightly fitting cover need to be made use of. Heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not again to be removed during the boiling. In the beginning, as the water boils, steam will puff out freely from under the cover, however when the water has almost vaporized, which will be in eight to 10 minutes, according to the age and quality of the rice, only a faint idea of steam will be observed, and the stewpan needs to then be gotten rid of from over the fire to some place on the range, where it will not burn, to swell and dry for fifteen or twenty minutes.
Rice to be boiled in the regular way needs 2 quarts of boiling water to one cupful of rice. It should be boiled rapidly till tender, then drained at as soon as, and set in a moderate oven to become dry. Picking and lifting gently occasionally with a fork will make it more flaky and dry. Care needs to be taken, nevertheless, not to mash the rice grains.
Rice with fig sauce.
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Steam a cupful of best rice as directed above, and when done, serve with a fig sauce. Dish a spoonful of the fig sauce with each dish of rice, and serve with a lot of cream. Rice served in this way needs no sugar for dressing, and is a most wholesome breakfast meal.
Orange rice.
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Wash and steam the rice. Prepare some oranges by separating into areas and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges gently with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each saucerful of rice.
Rice with raisins.
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Thoroughly clean a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has actually began to swell, however prior to it has softened, stir into it lightly, making use of a fork for the purpose, a cupful of raisins. Serve with cream.
Rice with peaches.
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Steam the rice when done, serve with cream and a nicely mature peach pared and sliced on each specific dish.
Browned rice.
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Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will have to be stirred often to avoid burning and to protect a uniformity of color. Each rice kernel, when adequately browned, should be of a yellow-colored brown, about the color of ripened wheat. Steam the same as directed for normal rice, utilizing just 2 cups of water for each cup of browned rice, and omitting the preliminary soaking. When appropriately prepared, each kernel will be separated, dry, and mealy. Rice prepared in this way is certainly more digestible than when cooked without browning.
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