Dishes made without meat

by Mrs. C. S. Peel

CHAPTER V
DISHES MADE WITH RICE

Rice

To Boil.—Place the rice in a pan of fast boiling water and be careful to choose one large enough for it. 1 to 1½ oz. of rice should be cooked in a quart pan, which should be three-parts full of water, and have ½ a teaspoonful of salt and a few drops of lemon juice in it, the latter to preserve the whiteness of the rice. Stir occasionally. Boil the rice for 10 to 15 minutes, but test it at the former time by pressing it between the finger and thumb. When the grains feel soft remove the saucepan from the fire at once and drain off the water; return the rice to the pan and set it on the corner of the stove to dry, shaking it occasionally. Some grains of rice will always stick to the pan, and to remove these put a small pat of butter in the pan, and as this melts the grains will fall away. The rice will take quite 10 minutes to dry and should never be served until the moisture has been got rid of and the grains separated. Remember always that rice swells very much in the cooking process, hence the necessity of the large pan and amount of water required. Carolina rice swells more than Patna and so requires rather more water than the latter. If the rice is boiled too slowly or for too long a time the result will be a sticky mass. A good plan is to pour in a pint of cold water when the rice is sufficiently cooked. This stops the boiling at once and helps to separate the grains; if put close to the stove when the rice is first put into the pan, the cook will be able to throw it into the pan the moment the rice is tender. If the rice is to be served with meat in place of a vegetable, the rice should only be partly cooked and the water all drained off, and then ½ pint to 1 pint of stock put in the pan. This should be simmered until quite cooked, drained and served.

Another method of boiling rice, though totally different to the foregoing, is equally successful. Place the rice in cold water and allow it to come to the boil. After boiling for a few minutes and when the grains are tender when pressed between the finger and thumb, throw in a jugful of cold water, remove the pan from the fire, and pour both rice and water on to a wire sieve, shake well, and when the water has run away sufficiently, place the sieve with the rice upon it in the oven to thoroughly dry it. The grains will fall away from each other and the rice is ready for use.

Rice is even better as a vegetable if it is cooked some time before being wanted, covered over, and reheated in the oven before use; the grains are drier than when only cooked and served at once.

Fried Rice

Served as a vegetable

Boil ½ lb. of rice as directed, and when it is thoroughly dried fry it in 1 oz. of butter until slightly browned. Dust with pepper and salt and serve piled in a dish.

Devilled Rice

Proceed as for Fried Rice, but mix in a pinch of curry powder with the hot liquid butter.