55. Rice may be cooked by three methods, each of which requires a
different proportion of water. These methods are _boiling_, which
requires twelve times as much water as rice; the _Japanese method_,
which requires five times as much; and _steaming_, which requires two
and one-half times as much. Whichever of these methods is employed,
however, it should be remembered that the rice grains, when properly
cooked, must be whole and distinct. To give them this form and prevent
the rice from having a pasty appearance, this cereal should not be
stirred too much in cooking nor should it be cooked too long.
56. BOILED RICE.--Boiling is about the simplest way in which to prepare
rice for the table. Properly boiled rice not only forms a valuable dish
itself, but is an excellent foundation 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 may be
utilized in the preparation of soups or sauces, or it may even be used
to supply the liquid required in the making of yeast bread. The
following recipe sets forth clearly how rice should be boiled:
BOILED RICE
(Sufficient to Serve Eight)
1 c. rice
3 tsp. salt
3 qt. boiling water
Wash the rice carefully and add it to the boiling salted water. Boil
rapidly until the water begins to appear milky because of the starch
coming out of 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, so as 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.
57. JAPANESE METHOD OF COOKING RICE.--Rice prepared by the Japanese
method may be used in the same ways as boiled rice. However, unless some
use is to be made of the liquid from boiled rice, the Japanese method
has the advantage of being a more economical way of cooking this cereal.
JAPANESE METHOD
(Sufficient to Serve Eight)
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 utensil in which the rice is cooking and
place it in the oven for 15 minutes more, in order to evaporate the
water more completely and make the grains soft without being mushy.
Serve in the same way as boiled rice.
58. STEAMED RICE.--To steam rice requires more time than either of the
preceding cooking methods, but it causes no loss of food material. Then,
too, unless the rice is stirred too much while it is steaming, it will
have a better appearance than rice cooked by the other methods. As in
the case of boiled rice, steamed rice may be used as the foundation for
a variety 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 carefully and add it to the boiling salted water. Cook it
for 5 minutes and then place it in a double boiler and allow it to cook
until it is soft. Keep the cooking utensil covered and do not stir the
rice. About 1 hour will be required to cook rice in this way. Serve in
the same way as boiled rice.
59. CREAMED RICE.--To increase the nutritive value of rice, it is
sometimes cooked with milk and cream to form what is known as creamed
rice. These dairy products added to rice supply protein and fat, food
substances in which this cereal is lacking, and also add to its
palatability.
CREAMED RICE
(Sufficient to Serve Six)
2-1/2 c. milk
1 c. rice
1-1/2 tsp. salt
1/2 c. cream
Heat the milk in the small pan of a double boiler and add to it the rice
and salt. Place this pan into the larger one and cook for about 1 hour,
or until the rice is soft. Then pour the cream over the rice and cook a
few minutes longer. Serve hot.
60. ORIENTAL RICE.--As rice is a bland food, practically lacking in
flavor, any flavoring material that may be added in its preparation or
serving aids in making it more appetizing. Oriental rice, which is
prepared according to the following recipe, therefore makes a very tasty
dish and one that may be used in place of a vegetable for lunch
or dinner.
ORIENTAL RICE
(Sufficient to Serve Six)
1 c. rice
2-1/2 c. stock, or meat broth
2 Tb. butter
1 slice onion
1/2 c. canned tomatoes
Steam the rice in the stock until it is soft by the method given for
steaming rice. Then brown the butter and onion in a frying pan, add the
tomatoes, and heat thoroughly. Pour this mixture into the rice, mix
well, and serve.
61. BROWNED RICE.--Another way in which to add variety in serving rice
is to brown it. Sufficient browned rice for six persons may be prepared
by putting 1 cupful of clean rice in an iron frying pan that contains no
fat, placing the pan directly over the flame, and stirring the rice
until the grains become an even, light brown. Rice that has been treated
in this way has additional flavor added to it and can be used in the
same way as boiled or steamed rice.
62. SAVORY RICE.--Rice browned in the manner just explained is used in
the preparation of savory rice, a dish that serves as a very good
substitute for a vegetable. Savory rice may be prepared according to the
following recipe:
SAVORY RICE
(Sufficient to Serve Eight)
1 c. browned rice
2-1/2 c. water
1 tsp. salt
1/2 c. chopped celery
2 Tb. butter
1 small onion, chopped
1/2 c. canned tomatoes
1/4 c. chopped pimiento
Steam the browned rice in the salted water as in steaming rice, and
cook the celery, which should be chopped fine, with the rice for the
last half hour of the steaming. Brown the butter and add to it the onion
finely chopped, the tomatoes, and the pimiento. A few minutes before
serving time, add this to the rice, mix well, and serve hot.
63. LEFT-OVER RICE.--There are a variety of ways in which left-over rice
may be used. For instance, rice that has been cooked and is not used may
be utilized in soups, combined with pancake, muffin, or omelet mixtures,
or made into puddings by mixing it with a custard and then baking. It
may be served with fruit, made into patties, or combined with tomatoes,
cheese, or meat to form an appetizing dish.
[Illustration: Fig. 3] 64. As has been shown, rice is one of the cereals
that contain very little cellulose. Fruit added to it in the preparation
of any dish makes up for this lack of cellulose and at the same time
produces a delicious combination. Rice combined with pineapple to form a
dish like that shown in Fig. 3 not only is very attractive but meets
with the favor of many; besides, it provides a good way in which to
utilize left-over rice.
RICE WITH PINEAPPLE
(Sufficient to Serve Six)
1 c. steamed or creamed rice
1/4 c. sugar
6 rings pineapple
3/4 c. whipped cream
Stir the sugar into the rice and if necessary moisten with a little
cream. Shape the rice into six balls of equal size, making them so that
they will be about the same in diameter as the rings of the pineapple,
and place one in the center of each pineapple ring. Whip the cream with
an egg whip or beater until it stands up well, and garnish each dish
with the whipped cream before serving.
65. Another satisfactory dish may be made by combining eggs with
left-over rice to form RICE PATTIES. Owing to the protein supplied by
the eggs, such a combination as this may be made to take the place of a
light meat dish for luncheon or supper, and, to impart additional
flavor, it may be served with any sauce desired.
RICE PATTIES
(Sufficient to Serve Six)
1 c. stale crumbs
1/2 tsp. salt
1/2 tsp. celery salt
2 eggs
2 c. steamed rice
Add 1/2 cupful of the crumbs, the salt, the celery salt, and the eggs,
slightly beaten, to the cold steamed rice. If more moisture seems to be
necessary, add a very little milk. Shape the rice with the other
ingredients into round patties, and then roll these in the remainder of
the crumbs and sauté them in hot butter. Serve the patties hot and with
sauce, if desired.
66. Besides left-over rice, small quantities of one or more kinds of
left-over meat and stock or gravy can be used to make a very appetizing
dish known as SPANISH RICE, which may be used as the main, or heavy,
dish in a luncheon.
SPANISH RICE
(Sufficient to Serve Six)
1 small onion
2 Tb. butter
1-1/2 c. steamed or boiled rice
1 c. chopped meat
1/2 c. meat stock or gravy
1/2 c. canned tomatoes
2 Tb. grated cheese
1/4 c. stale crumbs
Chop the onion and brown it in butter. Mix well the browned onion, rice,
chopped meat, stock or gravy, and tomatoes, and pour all into a buttered
baking dish. Then sprinkle the cheese and crumbs on top of the mixture
and bake for 1 hour in a slow oven. Serve hot.
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