Take an enamelled saucepan to hold four quarts, and fill it three-quarters full of fresh water, and let it boil. During the time the water is boiling, soak two pounds of rice (white) for three minutes in cold water; then strain off the water, and put the rice in the pan that is boiling, and stir for two minutes, and cover it up. When boiling put in a spoon, and take out some rice and feel it with your finger. If it is done drain off all the water, and place the pan near a hot oven till wanted.
Must not let it be overdone. If it is overdone and nearly soft, just drain the boiling rice water, and add a few cups of very cold water. Stir it, and drain again, and set by the fire or on hot oven for a few minutes, and you will find each grain separate. Boiled rice ought to have each grain separate.
N.B.—The rice I have seen in England they call it “Patcha Areysi,” used for rice cakes, etc., in India and Ceylon, etc. I mean the rice taken out the shell without boiling the paddy. The rice taken out the shell, called “Sothareysigal,” as follows, of Rangoon, Chittagong, Bengal, etc., etc.:—
- Samba.
- Muthoo Samba.
- Mollagoo Samba.
- Oosi Samba.
- Collundha.
- Bangalam.
- Cara.
- Vallareysee.
- Masareysi.
- Waddakathy Samba.
And several other native names too numerous to mention. The above all good for eating after boiled.
[No. 51.]—A SALAD FOR DINNER, Etc., for Hot Weather.
- Cucumber.
- Beet Root, boiled.
- Hard-Boiled Eggs.
- Ripe Tomatoes.
- Water-Cress.
- 1 Large Onion, thin sliced.
- Cold Fowl, Beef, or Mutton.
Mode.—Cut the meat in thin slices, and put in a flat dish, then slice the cucumber, beet root, eggs, tomato, and onion, and dress the dish with the above, neatly arranging by putting one piece cucumber, another of beet root, another of eggs, and another of tomato, and put the sliced onions in the middle, and the water-cress round the dish as a decoration. Now prepare this
Sauce.