QUESTIONS
How is rice tested for sufficient cooking?
Why does rice take a shorter time to cook than most of the wheat and oat foods? (See Cereals.)
Note the difference in the quantity of water used for boiled rice and for rice cooked over boiling water. Note that the saucepan is used for cooking one and the double boiler for cooking the other. From this explain the reason for the difference in the quantity of water used.
Which method of cooking rice takes longer? Explain the difference in the length of time of cooking.
Measure the rice after cooking. How much has it increased in bulk? If one desired 2 cupfuls of cooked rice, how much uncooked rice should be used?
Compare the individual grains of rice cooked in boiling water and rice cooked over boiling water,—are the grains separated or pasted together? Explain the difference in appearance.
What ingredients do cereals contain that make it possible to mold them (see Experiment 17)? Which is the better for molding,—boiled rice or rice cooked over boiling water? Why?
What is the advantage in using rice water rather than plain water to prepare Cheese Sauce?
What other use could be made of rice water?