School and Home Cooking

by Carlotta C. Greer

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?

LESSON XXI

CEREALS: RICE (B)

RICE PUDDING

Steamed rice may be prepared for a simple dessert by using both milk and water. Follow the recipe for Rice Cooked over Boiling Water, using 1 1/2 cupfuls of water and l 1/2 cupfuls of milk. Cook the water and rice until the water is absorbed, add the milk, and continue cooking over water. Serve with cream and sugar, or with a suitable sauce.