Rice needs to be thoroughly washed. A fine way to do this is to put it in a colander, inside a deep pan of water. Rub the rice well by the hands, lifting the colander within and out the water, plus changing the water until it is clear; afterward drain. In this way the grit is deposited in the water, moreover the rice left thoroughly clean.
The most excellent method of baking rice is with steaming it. If boiled into much water, it loses a portion of its already small percentage of nitrogenous elements. It requires much less period for making than any of the other grains. Like each one the dried grains also seeds, rice swells within cooking to various times its original bulk. Whilst cooked, each grain of rice should be several plus unique, yet perfectly tender.
Steamed rice.
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Soak a cup of rice inside one plus a fourth cups of water for an hour, next add up a cup of milk, turn into a dish suitable for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, plus steam for an hour. It should be stirred in the midst of a fork occasionally, for the first ten or fifteen minutes.
Thoroughly cleanse the rice by means of washing within various waters, as well as soak it overnight. Into the morning, drain it, also put to cook within an equal quantity of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan among tightly fitting cover should be used. Heat the water to boiling, followed by put in the rice, along with after stirring, put about the cover, which is not again to be removed during the boiling. At first, the same as the water boils, steam will puff out freely from under the cover, although when the water has nearly evaporated, which will be in eight to ten minutes, according to the age as well as quality of the rice, only a faint suggestion of steam will be observed, also the stewpan must then be removed from over the fire to some place about the group, where it will not burn, to swell also dry up for fifteen or twenty minutes.
Rice to be boiled into the common sort requires two quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender, next drained at once, and set in a moderate oven to become dry up. Picking furthermore lifting lightly occasionally by way of a fork will make it more flaky and dry out. Care must be taken, nevertheless, not to mash the rice grains.
Rice by means of fig sauce.
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Steam a cupful of paramount rice as directed above, furthermore whilst done, serve by means of a fig sauce. Dish a spoonful of the fig sauce by every saucer of rice, and serve by way of plenty of cream. Rice served into this way requires no sugar for dressing, moreover is a most wholesome breakfast dish.
Orange rice.
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Wash moreover steam the rice. Prepare some oranges by way of separating in sections in addition to cutting each section into halves, removing the seeds along with everyone the white portion. Sprinkle the oranges lightly by way of sugar, also let them stand whilst the rice is making. Serve a portion of the orange on each saucerful of rice.
Rice among raisins.
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Carefully wash a cupful of rice, soak it, furthermore cook in the same way as directed for Steamed Rice. After the rice has began to swell, although before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins. Serve by way of cream.
Rice by way of peaches.
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Steam the rice as well as whilst done, serve with cream also a nicely ripened peach pared as well as sliced concerning every individual dish.
Browned rice.
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Spread a cupful of rice as regards a shallow cooking tin, also put in a moderately hot oven to brown. It will need to be stirred typically to prevent burning along with to secure a uniformity of color. Every rice kernel, while sufficiently browned, should be of a yellowish brown, about the color of ripened wheat. Steam in the same way as directed for average rice, using only two cups of water for every cup of browned rice, along with omitting the preliminary soaking. Whilst properly cooked, every kernel will be separated, dry up, also mealy. Rice prepared into this nature is undoubtedly more digestible than when cooked without browning.
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