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.
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