Rice may be prepared by 3 approaches, each of which requires a various percentage of water. These approaches are boiling, which requires 12 times as much water as rice; the Japanese approach, which requires 5 times as much; as well as steaming, which needs 2-1/2 times as a lot. Whichever of these approaches is utilized, however, it must be born in mind that the rice grains, when properly prepared, need to be whole as well as unique. To give them this kind and protect against the rice from having a pasty appearance, this grain ought to not be mixed way too much in food preparation nor should it be cooked too long.
BOILED RICE – Boiling has to do with the most basic means. Appropriately steamed rice not only forms an important dish itself, but is an outstanding foundation for other dishes that may be offered at any kind of meal. The water in which rice is steamed must not be lost, as it contains much nutritive product. This water might be used in the preparation of soups or sauces, or it may also be utilized to provide the liquid called for in the making of yeast bread.
STEAMED RICE (Sufficient to Offer Eight).
1 c. rice; 3 tsp. Salt; 3 qt. boiling water.
Clean the rice thoroughly as well as include it to the boiling salty water. Boil rapidly until the water starts to appear milky due to the starch appearing of the rice into the water or till a grain can be easily smashed in between the fingers. Drain the cooked rice with a bowl-shaped sieve, and then put cold water over the rice in the bowl-shaped sieve, so as to wash out the loose starch and also leave each grain distinctive. Reheat the rice by drinking it over the fire, and serve warm with butter, sauce, or cream or milk as well as sugar.
JAPANESE APPROACH – Rice prepared by the Japanese technique might be used in the same ways as boiled rice. However, unless some use is to be made of the liquid from steamed rice, the Japanese technique has the advantage of being a more affordable method of cooking this grain.
JAPANESE APPROACH (Sufficient to Serve Eight).
1 c. rice; 1-1/2 tsp. Salt; 5 c. boiling water.
Clean the rice, include it to the boiling salty water, as well as boil gradually for 15 minutes. After that cover the utensil in which the rice is cooking and location it in the stove for 15 minutes a lot more, in order to evaporate the water better and also make the grains soft without being mushy. Serve similarly as boiled rice.
STEAMED RICE – To heavy steam rice calls for more time than either of the coming before food preparation approaches, yet it creates no loss of food material. Then, also, unless the rice is stirred way too much while it is steaming, it will have a much better look than rice cooked by the other methods. As when it comes to boiled rice, steamed rice may be used as the foundation for a selection of dishes as well as may be served in any meal.
FIT TO BE TIED RICE (Sufficient to Offer Six).
1 c. rice; 1-1/2 tsp. Salt 2-1/2 c. water.
Clean the rice carefully and include it to the boiling salted water. Cook it for 5 minutes and after that put it in a double boiler and also enable it to cook till it is soft. Maintain the food preparation tool covered and also do not mix the rice. Regarding 1 hr will be needed to cook rice by doing this. Serve in the same way as boiled rice.