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DIFFERENT WAYS TO COOK RICE.

Rice must be totally washed. A great way to do that is to place it right into a colander, in a deep pan of water. Rub the rice properly with the palms, lifting the colander out and in the water, and altering the water till it’s clear; then drain. On this approach the grit is deposited within the water, and the rice left totally clear.

The perfect technique of cooking rice is by steaming it. If boiled in a lot water, it loses a portion of its already small proportion of nitrogenous components. It requires a lot much less time for cooking than any of the opposite grains. Like all of the dried grains and seeds, rice swells in cooking to a number of occasions its authentic bulk. When cooked, every grain of rice needs to be separate and distinct, but completely tender.

Steamed rice.
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Soak a cup of rice in a single and a fourth cups of water for an hour, then add a cup of milk, flip right into a dish appropriate for serving it from at desk, and place in a steam-cooker or a lined steamer over a kettle of boiling water, and steam for an hour. It needs to be stirred with a fork sometimes, for the primary ten or fifteen minutes.

Boiled rice (japanese technique).
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Totally cleanse the rice by washing in a number of waters, and soak it in a single day. Within the morning, drain it, and put to cook dinner in an equal amount of boiling water, that’s, a pint of water for a pint of rice. For cooking, a stewpan with tightly becoming cowl needs to be used. Warmth the water to boiling, then add the rice, and after stirring, placed on the quilt, which isn’t once more to be eliminated through the boiling. At first, because the water boils, steam will puff out freely from below the quilt, however when the water has almost evaporated, which can be in eight to 10 minutes, in accordance with the age and high quality of the rice, solely a faint suggestion of steam can be noticed, and the stewpan should then be faraway from over the hearth to some place on the vary, the place it is not going to burn, to swell and dry for fifteen or twenty minutes.

Rice to be boiled within the extraordinary method requires two quarts of boiling water to at least one cupful of rice. It needs to be boiled quickly till tender, then drained without delay, and set in a reasonable oven to change into dry. Selecting and lifting evenly sometimes with a fork will make it extra flaky and dry. Care have to be taken, nevertheless, to not mash the rice grains.

Rice with fig sauce.
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Steam a cupful of finest rice as directed above, and when carried out, serve with a fig sauce. Dish a spoonful of the fig sauce with every saucer of rice, and serve with loads of cream. Rice served on this approach requires no sugar for dressing, and is a most healthful breakfast dish.

Orange rice.
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Wash and steam the rice. Put together some oranges by separating into sections and reducing every part in halves, eradicating the seeds and all of the white portion. Sprinkle the oranges evenly with sugar, and allow them to stand whereas the rice is cooking. Serve a portion of the orange on every saucerful of rice.

Rice with raisins.
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Fastidiously wash a cupful of rice, soak it, and cook dinner as directed for Steamed Rice. After the rice has started to swell, however earlier than it has softened, stir into it evenly, utilizing a fork for the aim, a cupful of raisins. Serve with cream.

Rice with peaches.
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Steam the rice and when carried out, serve with cream and a properly ripened peach pared and sliced on every particular person dish.

Browned rice.
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Unfold a cupful of rice on a shallow baking tin, and put right into a reasonably scorching oven to brown. It’ll have to be stirred incessantly to stop burning and to safe a uniformity of coloration. Every rice kernel, when sufficiently browned, needs to be of a yellowish brown, in regards to the coloration of ripened wheat. Steam the identical as directed for extraordinary rice, utilizing solely two cups of water for every cup of browned rice, and omitting the preliminary soaking. When correctly cooked, every kernel can be separated, dry, and mealy. Rice ready on this method is undoubtedly extra digestible than when cooked with out browning.

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