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best means of cooking rice is by steaming it. If boiled in many water, it loses a portion of its yet small percentage of nitrogenous ingredients. It requires absent from time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to several times its elemental majority. When cooked, each grain of rice should be divide and another, but perfectly tender.
Steamed rice.
Soak a cup of rice in one and a fourth cups of water as one hour, then multiplication a glass of milk, corner into a dish suitable for serving it from by chart, and place in a steam-cooker alternatively a covered steamer over a kettle of boiling water, and steam for one hour. It ought be stirred with a fork sometimes, for the premier ten alternatively fifteen minutes.
Boiled rice (japanese method).
Thoroughly cleanse the rice by washing in several waters, and soak it overnight. In the a.m., drain it Nike Hyperize 2011, and put to cook in an equal amount of boiling water, namely is nike air rift, a pint of water for a pint of rice. For cooking, a stewpan with tightly fitting cover should be accustom. Heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not afresh to be removed during the boiling. At first, as the water boils, steam will puff out freely from below the cover, yet when the water has almost disappeared, which will be in eight to ten minutes, according to the old and quality of the rice, only a faint proposal of steam will be inspected, and the stewpan must then be cleared from over the fire to some place on the scope, where it will not burn, to swell and dry for fifteen or twenty minutes.
Rice apt be boiled in the mediocre style requires 2 quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender, then drained in a little while, and set in a gentle oven to become dry. Picking and lifting lightly occasionally with a fork will make it more flaky and dry. Care have to be taken, although, no to sacrifice the rice grains.
Rice with fig sauce.
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 saucer of rice, and serve with abundance of cream. Rice served in this direction requires no sugar for clothing, and is a most wholesome breakfast dish.
Orange rice.
Wash and steam the rice. Prepare some oranges by separating into sections and mowing every section in halves, removing the seeds and all the white portion. Sprinkle the oranges easily with sugar, and let them stand while the rice is cooking. Serve a portion of the orange ashore every saucerful of rice.
Rice with raisins.
Carefully wash a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has alleviated, stir into it lightly, using a fork for the intention, a cupful of raisins. Serve with emulsion.
Rice with peaches.
Steam the rice and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish.
Browned rice.
Spread a cupful of rice on a superficial baking tin, and put into a moderately peppery oven to brown. It will need to be stirred frequently to discourage scalding and to safe a uniformity of color. Each rice kernel, when sufficiently browned, should be of a yellowish brown, almost the color of ripened wheat. Steam the same as directed for ordinary rice nike sneakers outlet, using merely two cups of water for each cup of browned rice, and disregarding the prefatory soaking. When properly cooked, each kernel will be separated, dry, and mealy. Rice arranged in this manner is undoubtedly more digestible than while cooked without browning.