Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, flip into a dish suitable for serving it from at desk, and place in a steam-cooker or a coated steamer over a kettle of boiling water, and steam for an hour. It needs to be stirred with a fork occasionally, for the primary ten or fifteen minutes.
Thoroughly cleanse the rice by washing in a number of waters, and soak it overnight. In the morning, drain it, and put to cook dinner in an equal amount of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with tightly becoming cover must be used. Warmth the water to boiling, then add the rice, and after stirring, placed on the cover, which is not again to be removed throughout the boiling. At first, as the water boils, steam will puff out freely from below the duvet, however when the water has almost evaporated, which will probably be in eight to 10 minutes, in accordance with the age and quality of the rice, solely a faint suggestion of steam shall be observed, and the stewpan must then be removed from over the fire to some place on the vary, the place it won't burn, to swell and dry for fifteen or twenty minutes.
Rice to be boiled in the atypical method requires two quarts of boiling water to at least one cupful of rice. It needs to be boiled quickly until tender, then drained directly, and set in a reasonable oven to grow to be dry. Selecting and lifting evenly often with a fork will make it extra flaky and dry. Care must be taken, nonetheless, to not mash the rice grains.
Rice with fig sauce.
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Steam a cupful of best rice as directed above, and when finished, 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 requires no sugar for dressing, and is a most healthful breakfast dish.
Orange rice.
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Wash and steam the rice. Prepare some oranges by separating into sections and chopping each section in halves, removing the seeds and all of the white portion. Sprinkle the oranges flippantly with sugar, and let them 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, but earlier than it has softened, stir into it evenly, utilizing a fork for the purpose, a cupful of raisins. Serve with cream.
Rice with peaches.
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Steam the rice and when finished, serve with cream and a properly ripened peach pared and sliced on every individual dish.
Browned rice.
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Spread a cupful of rice on a shallow baking tin, and put into a reasonably scorching oven to brown. It is going to should be stirred regularly to prevent burning and to secure a uniformity of color. Every rice kernel, when sufficiently browned, needs to be of a yellowish brown, concerning the color of ripened wheat. Steam the same as directed for atypical rice, utilizing solely cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly cooked, every kernel will likely be separated, dry, and mealy. Rice prepared on this manner is undoubtedly extra digestible than when cooked with out browning.
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