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