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'recipes ~ Some Different Ideas for Cooking Rice ~ cooking'

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"....If boiled in much water, it loses a portion of its already small percentage of nitrogenous elements..........recipes, cooking, rice dishes, healthy eating, food, rice,....."
Rice needs to be thoroughly washed. Rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. A goodness way to do this is to put it into a colander, in a submerged pan of water.

The best way of cooking rice is by steaming it. In this way the grit is deposited in the water, and the rice left thoroughly clean. It requires much short of time for cooking than any of the other grains. If boiled in much water, it loses a portion of its already diminutive percentage of nitrogenous elements. When cooked, each grain of rice should be separate and distinct, yet perfectly tender. Like all the dried grains and seeds, rice swells in cooking to several times its original bulk. It should be stirred with a fork occasionally, for the first ten or fifteen minutes.

Steamed rice.
Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, wind into a dish suitable for serving it from at table, and niche in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. In the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice.

Boiled rice (japanese method).
Thoroughly cleanse the rice by washing in several waters, and soak it overnight. Heat the water to boiling, then add the rice, and stirring, put on the cover, which is not again to be removed during the boiling. For cooking, a stewpan with tightly fitting spread over should be used.

Rice to be boiled in the ordinary manner requires two quarts of boiling water to one cupful of rice. At first, as the water boils, steam will puff out freely from under the cover, but when the water has nearly evaporated, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint suggestion of steam will be observed, and the stewpan must then be removed from over the fire to some nook on the range, where it will not burn, to swell and dry for fifteen or twenty minutes. Picking and lifting lightly occasionally with a fork will make it more flaky and dry. It should be boiled rapidly until tender, then drained at once, and set in a moderate oven to become dry.

Rice with fig sauce.
Steam a cupful of best rice as bound for above, and when done, serve with a fig sauce. Care must be taken, however, not to mash the rice grains. Rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish. Dish a spoonful of the fig sauce with each saucer of rice, and serve with abounding of cream. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the chalky portion.

Orange rice.
Wash and steam the rice. Serve a portion of the amber on each saucerful of rice. Sprinkle the oranges lightly with sugar, and let them stand during the rice is cooking. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins.

Rice with raisins.
Carefully wash a cupful of rice, soak it, and cook as inclined for Steamed Rice.

Rice with peaches.
Steam the rice and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish. Serve with cream. It will need to be stirred frequently to prevent burning and to underwrite a consistency of color.

Browned rice.
Spread a cupful of rice on a not profound baking tin, and put into a moderately hot oven to brown. Steam the same as straight for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary soaking. Each rice kernel, when amply browned, should be of a yellowish brown, about the color of ripened wheat. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning. When properly cooked, each kernel will be separated, dry, and mealy.

"........'

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Unique Free Article: 'recipes ~ Some Different Ideas for Cooking Rice ~ cooking'

Unique Free Article:
'recipes ~ Some Different Ideas for Cooking Rice ~ cooking'