3 cupfuls boiling water 1 teaspoonful salt 1 cupful rice
Follow the General Rules for Cooking Cereals; when the rice is added to the boiling water, stir it to prevent adhering to the pan. Cook over hot water, i.e. in a double boiler, until the grains are soft (usually about 45 minutes).
The above ingredients may be placed in a steamer (see Figure 31) and cooked in steam until the rice grains are tender. It is then called Steamed Rice.
Rice is most palatable combined with various fruits.
ENERGY-GIVING OR FUEL FOODS
[Illustration: FIGURE 24—A CUPFUL OF RICE BEFORE AND AFTER BOILING The large utensil was required to boil it, the water drained from it is in the jar]
BOILED RICE [Footnote 23: Reserve some of the cooked rice of this lesson for the following lesson.]
3 quarts boiling water 1 cupful rice 2 teaspoonfuls salt
Add the salt to the boiling water. When the water boils rapidly, add the rice slowly, so that the water does not stop boiling. Boil rapidly for 20 minutes or until the grains are soft. Turn into a colander or strainer to drain. Rinse with hot water, drain well, then sprinkle with salt.
Save the water from the Boiled Rice for the experiment below and for preparing Cheese Sauce for class work.