Rice might be prepared by 3 techniques, each of which requires a different percentage of water. These techniques are boiling, which requires 12 times as much water as rice; the Japanese technique, which calls for 5 times as much; and steaming, which requires 2-1/2 times as much. Whichever of these approaches is made use of, nevertheless, it must be kept in mind that the rice grains, when effectively cooked, need to be entire and also unique. To provide this kind and also prevent the rice from having a pasty appearance, this cereal ought to not be stirred way too much in food preparation nor should it be cooked also long.

BOILED RICE – Hot has to do with the easiest method. Appropriately boiled rice not only develops a valuable dish itself, but is an exceptional foundation for various other meals that may be offered at any kind of dish. The water in which rice is boiled ought to not be thrown away, as it contains much nutritive product. This water might be utilized in the preparation of soups or sauces, or it may even be made use of to supply the liquid needed planned of yeast bread.

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

Wash the rice carefully and include it to the boiling salty water. Boil swiftly till the water starts to show up milklike as a result of the starch coming out of the rice into the water or until a grain can be easily smashed between the fingers. Drain the cooked rice via a bowl-shaped sieve, and after that put cold water over the rice in the bowl-shaped sieve, so regarding rinse the loose starch and leave each grain unique. Reheat the rice by drinking it over the fire, and also offer warm with butter, sauce, or lotion or milk as well as sugar.

JAPANESE METHOD – Rice prepared by the Japanese method may be made use of similarly as boiled rice. Nevertheless, unless some use is to be made of the fluid from boiled rice, the Japanese approach has the advantage of being an extra affordable method of food preparation this grain.

JAPANESE TECHNIQUE (Adequate to Serve Eight).
1 c. rice; 1-1/2 tsp. Salt; 5 c. boiling water.

Laundry the rice, include it to the boiling salted water, and also boil slowly for 15 minutes. After that cover the utensil in which the rice is cooking as well as location it in the stove for 15 mins extra, in order to evaporate the water more completely and make the grains soft without being mushy. Serve similarly as boiled rice.

STEAMED RICE – To heavy steam rice needs more time than either of the coming before food preparation approaches, yet it creates no loss of food material. Then, too, unless the rice is stirred too much while it is steaming, it will have a much better appearance than rice prepared by the various other methods. As in the case of boiled rice, steamed rice may be utilized as the foundation for a selection of recipes and also might be offered 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 and add it to the boiling salted water. Cook it for 5 mins and after that position it in a double boiler and enable it to cook up until it is soft. Maintain the food preparation utensil covered as well as do not stir the rice. Concerning 1 hr will be required to cook rice this way. Offer similarly as boiled rice.