When the rice is boiling, decide whether or not it should be covered tightly.
EXPERIMENT 20 THE DIFFERENCE IN NUTRITIVE VALUE OF BOILED RICE AND RICE COOKED OVER BOILING WATER—Pour a little of the water from the boiled rice into a test tube. Cool the rice water and test it with iodine for starch. Is any of the starch from rice cooked over boiling water wasted? Which method of cooking rice leaves more nutriment in the cooked product?
CHEESE SAUCE (made with rice water)
1 pint rice water 1 tablespoonful corn-starch 1 teaspoonful salt 1/4 teaspoonful mustard 1/6 teaspoonful paprika 1/2 cupful cheese grated or cut into pieces
Mix the corn-starch with about 2 tablespoonfuls of cold rice water. Heat the remainder of the liquid. Add the corn-starch mixture to the hot rice water. Stir and cook for about 10 minutes. Then add the seasonings and cheese. Continue stirring and cooking until the cheese is blended with the other ingredients. Serve hot over cooked rice.
One cupful of tomatoes or a small quantity of pimentos (cut into pieces) may be added along with the cheese to the sauce. If pimentos are used, the paprika should be omitted.
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.