Rice might be prepared by 3 techniques, each of which requires a different percentage of water. These methods are boiling, which calls for 12 times as much water as rice; the Japanese technique, which calls for 5 times as much; and also steaming, which calls for 2-1/2 times as a lot. Whichever of these methods is used, however, it must be born in mind that the rice grains, when properly cooked, have to be whole and also distinctive. To provide this kind and also protect against the rice from having a pasty appearance, this grain should not be mixed too much in food preparation neither ought to it be prepared as well long.

BOILED RICE – Boiling is about the most basic way. Correctly boiled rice not just develops an important dish itself, but is a superb foundation for other dishes that may be served at any kind of meal. The water in which rice is steamed ought to not be lost, as it has much nutritive material. This water may be used in the prep work of soups or sauces, or it may even be utilized to provide the fluid needed planned of yeast bread.

STEAMED RICE (Adequate to Serve 8).
1 c. rice; 3 tsp. Salt; 3 qt. boiling water.

Wash the rice carefully and add it to the boiling salted water. Boil quickly until the water starts to appear milky due to the starch appearing of the rice into the water or until a grain can be easily crushed in between the fingers. Drain pipes the cooked rice with a bowl-shaped sieve, and after that pour cold water over the rice in the bowl-shaped sieve, so as to rinse the loosened starch and also leave each grain unique. Reheat the rice by drinking it over the fire, and also serve warm with butter, gravy, or cream or milk and also sugar.

JAPANESE APPROACH – Rice prepared by the Japanese method might be utilized similarly as boiled rice. Nonetheless, unless some use is to be made of the liquid from steamed rice, the Japanese method has the advantage of being a much more affordable means of cooking this cereal.

JAPANESE APPROACH (Sufficient to Serve 8).
1 c. rice; 1-1/2 tsp. Salt; 5 c. boiling water.

Wash the rice, add it to the boiling salty water, and also boil slowly for 15 minutes. After that cover the tool in which the rice is cooking as well as area it in the stove for 15 minutes more, in order to evaporate the water more completely and also make the grains soft without being mushy. Offer in the same way as boiled rice.

FIT TO BE TIED RICE – To steam rice calls for even more time than either of the coming before cooking approaches, yet it causes no loss of food material. After that, as well, unless the rice is mixed too much while it is steaming, it will have a much better look than rice prepared by the other techniques. As in the case of steamed rice, steamed rice might be utilized as the foundation for a selection of meals as well as might be served in any type of dish.

FIT TO BE TIED RICE (Sufficient to Offer 6).
1 c. rice; 1-1/2 tsp. Salt 2-1/2 c. water.

Clean the rice carefully as well as add it to the boiling salted water. Prepare it for 5 minutes and after that put it in a double boiler and also allow it to prepare until it is soft. Keep the food preparation tool covered as well as do not stir the rice. Regarding 1 hour will be required to cook rice by doing this. Offer similarly as boiled rice.

Author