The best method of preparation rice is by steaming it. If boiled in abundant water, it loses a portion of its already small proportion of element components. It requires abundant less time for preparation than any of the different grains. Like all the dried grains and seeds, rice swells in cooking to many times its original bulk. When seared, each grain of rice ought to be separate and distinct, yet absolutely tender.
Steamed rice
Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish appropriate for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It should be stirred with a fork sometimes, for the first 10 or fifteen minutes. Boiled rice (japanese method)
Thoroughly cleanse the rice by laundry in many waters, and soak it overnight. In the morning, drain it, Associate in Nursing put to cook in an equal amount of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with tightly fitting cowl ought to be used. Heat the water to boiling, then add the rice, and after stirring, put on the duvet, which is not once more to be removed throughout the boiling. At first, as the water boils, steam will puff out freely from below the duvet, but once the water has nearly gaseous, which can be in eight to 10 minutes, according to the age and quality of the rice, only a faint suggestion of steam can be ascertained, and the stewpan should then be far from over the fireplace to some place on the vary, where it can not burn, to swell and dry for fifteen or twenty minutes.
Rice to be boiled in the standard manner needs 2 quarts of boiling water to at least one cup of rice. It should be stewed apace till tender, then drained at once, and set in a moderate oven to become dry. Picking and lifting gently sometimes with a fork can create it a lot of flaky and dry. Care must be taken, however, not to mash the rice grains.
Rice with fig sauce
Steam a cupful of best rice as directed on top of, and when done, serve with a fig sauce. Dish a spoonful of the fig sauce with every saucer of rice, and serve with plenty of cream. Rice served in this way needs no sugar for dressing, and is a most wholesome breakfast dish. Orange rice
Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is preparation. Serve a portion of the orange on each saucerful of rice.
Rice with raisins
Carefully wash a cup of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the aim, a cupful of raisins. Serve with cream.
Rice with peaches
Steam the rice and when done, serve with cream and a nicely ripened peach pared and sliced on every individual dish.
Browned rice
Spread a cup of rice on a shallow baking tin, and put into a moderately hot kitchen appliance to brown. It will got to be stirred often to forestall burning and to secure a uniformity of color. Each rice kernel, when sufficiently brunet , should be of a chromatic brown, about the color of ripe wheat. Steam the same as directed for ordinary rice, using solely 2 cups of water for every cup of brunet rice, and omitting the preliminary soaking. When properly seared, each kernel can be separated, dry, and mealy. Rice prepared in this manner is beyond any doubt a lot of digestible than once seared while not browning.Get New Health Article here