Rice may be cooked by 3 techniques, each of which requires a different proportion of water. These techniques are boiling, which needs 12 times as much water as rice; the Japanese strategy, which needs 5 times as much; and steaming, which requires 2-1/2 times as much. Whichever of these methods is employed nevertheless , it should be recalled that the rice grains, when correctly cooked, must be full and distinct. To give them this form and forestall the rice from having a pasty appearance, this cereal should not be stirred too much in cooking nor should it be cooked too long.
BOILED RICE - Boiling is about the most effective way. Properly boiled rice not only forms a valuable dish itself, but is an excellent starting point for other dishes that may be served at any meal. The water in which rice is boiled should not be wasted, as it contains much nutritive material. This water might be exploited in the preparing of soups or sauces, or it could be used to supply the liquid required in the making of yeast bread.
BOILED RICE (Acceptable to Serve Eight)
1 c. Rice; 3 tsp. Salt; 3 qt. Boiling water
Wash the rice punctiliously and add it to the boiling salted water. Boil rapidly until the water begins to appear milky because of the starch leaving the rice into the water or until a grain can be easily crushed between the fingers. Drain the cooked rice through a colander, and then pour cold water over the rice in the colander, in order to wash out the loose starch and leave each grain distinct. Reheat the rice by shaking it over the fire, and serve hot with butter, gravy, or cream or milk and sugar.
JAPANESE Technique - Rice prepared by the Japanese method may be employed in the same ways as boiled rice. Nonetheless unless some use is to be made from the liquid from boiled rice, the Japanese methodology has the benefit of being a rather more economical way of cooking this cereal.
JAPANESE System (Acceptable to Serve 8)
1 c. Rice; 1-1/2 tsp. Salt; 5 c. Boiling water
Wash the rice, add it to the boiling salted water, and boil slowly for 15 minutes. Then cover the implement in which the rice is cooking and place it in the stove for 15 minutes more, so as to evaporate the water more completely and make the grains soft without being jelly. Serve in the same way as boiled rice.
STEAMED RICE - To steam rice requires more time than either of the prior cooking techniques, it causes no loss of food material. Then, also , lest the rice is stirred too much even though it is steaming, it will have a better specter than rice cooked by the other techniques. When cooking boiled rice, steamed rice may be utilised as the starting point for a spread of dishes and may be served in any meal.
STEAMED RICE (Sufficient to Serve Six)
1 c. Rice; 1-1/2 tsp. Salt 2-1/2 c. Water
Wash the rice conscientiously and add it to the boiling salted water. Cook it for 5 minutes and then place it in a double boiler and permit it to cook till it is soft. Keep the cooking utensil covered and do not stir the rice. About 1 hour will be needed to cook rice in this way. Serve in the same way as boiled rice.
After you have your rice, your next step is to cook your viand. If you have got to make healthy family dinner, yet you don't have enough time crock pot is the answer!
BOILED RICE - Boiling is about the most effective way. Properly boiled rice not only forms a valuable dish itself, but is an excellent starting point for other dishes that may be served at any meal. The water in which rice is boiled should not be wasted, as it contains much nutritive material. This water might be exploited in the preparing of soups or sauces, or it could be used to supply the liquid required in the making of yeast bread.
BOILED RICE (Acceptable to Serve Eight)
1 c. Rice; 3 tsp. Salt; 3 qt. Boiling water
Wash the rice punctiliously and add it to the boiling salted water. Boil rapidly until the water begins to appear milky because of the starch leaving the rice into the water or until a grain can be easily crushed between the fingers. Drain the cooked rice through a colander, and then pour cold water over the rice in the colander, in order to wash out the loose starch and leave each grain distinct. Reheat the rice by shaking it over the fire, and serve hot with butter, gravy, or cream or milk and sugar.
JAPANESE Technique - Rice prepared by the Japanese method may be employed in the same ways as boiled rice. Nonetheless unless some use is to be made from the liquid from boiled rice, the Japanese methodology has the benefit of being a rather more economical way of cooking this cereal.
JAPANESE System (Acceptable to Serve 8)
1 c. Rice; 1-1/2 tsp. Salt; 5 c. Boiling water
Wash the rice, add it to the boiling salted water, and boil slowly for 15 minutes. Then cover the implement in which the rice is cooking and place it in the stove for 15 minutes more, so as to evaporate the water more completely and make the grains soft without being jelly. Serve in the same way as boiled rice.
STEAMED RICE - To steam rice requires more time than either of the prior cooking techniques, it causes no loss of food material. Then, also , lest the rice is stirred too much even though it is steaming, it will have a better specter than rice cooked by the other techniques. When cooking boiled rice, steamed rice may be utilised as the starting point for a spread of dishes and may be served in any meal.
STEAMED RICE (Sufficient to Serve Six)
1 c. Rice; 1-1/2 tsp. Salt 2-1/2 c. Water
Wash the rice conscientiously and add it to the boiling salted water. Cook it for 5 minutes and then place it in a double boiler and permit it to cook till it is soft. Keep the cooking utensil covered and do not stir the rice. About 1 hour will be needed to cook rice in this way. Serve in the same way as boiled rice.
After you have your rice, your next step is to cook your viand. If you have got to make healthy family dinner, yet you don't have enough time crock pot is the answer!
About the Author:
Karen Kwong is a Junior Cook specializing Eastern Cuisine. She is also an entrepreneur, selling cook wares such as Dutch Oven and Cast Iron Pan .
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