These broken grains are sold at a lower price than the
whole grains, but the only difference between them is their appearance,
the broken grains being quite as nutritious as the whole grains. In
either form, rice is a comparatively cheap food, because it is
plentiful, easily transported, and keeps perfectly for an indefinite
period of time with very little care in storage. Before rice is used, it
should be carefully examined and freed from the husks that are apt to
remain in it; then it should be washed in hot water. The water in which
rice is washed will have a milky appearance, which is due to the coating
that is put on in polishing rice.
RECIPES FOR RICE
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.
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