Sufficient to Serve Eight
)
- 1 c. rice
- 3 tsp. salt
- 3 qt. boiling water
Wash the rice carefully and add it to the boiling salted water. Boil rapidly until the water begins to appear milky because of the starch coming out of the rice into the water or until a grain can be easily crushed between the fingers. Drain the cooked rice through a colander, and then pour cold water over the rice in the colander, so as to wash out the loose starch and leave each grain distinct. Reheat the rice by shaking it over the fire, and serve hot with butter, gravy, or cream or milk and sugar.
57. JAPANESE METHOD OF COOKING RICE.--Rice prepared by the Japanese method may be used in the same ways as boiled rice. However, unless some use is to be made of the liquid from boiled rice, the Japanese method has the advantage of being a more economical way of cooking this cereal.
JAPANESE METHOD
(
Sufficient to Serve Eight
)
- 1 c. rice
- 1-1/2 tsp. salt
- 5 c. boiling water