CORRECT COOKING OF RICE

Evening Post, Volume CX, Issue 82, 3 October 1925, Page 15

CORRECT COOKING OF RICE

Jiice is often sent up to the table looking most unappetising—a watery mash, instead of being dry and snowy with each grain separated. The following method of cooking will ensure success : — First wash the rico well in several waters to remove the loose starch. Pufc it into a good-sized saucepan containing plenty of salted boiling water, stir until tho water boils again, then boil quickly, stirring occasionally with a fork from 10 to 15 minutes or uutil the grain fools soft when one is rubbed between the thumb and finger. Strain through a hair sieve or strainer into a basin, and keep tho water for cereal stock or starch. Pour cold water through tho rice to separate the grains, then return it to tho dry pan, cover with a, cloth, and leave the pan by tho side of the fire to dry and reheat the rice. Another method "of drying is to spread the rice on a sheet of kitchen paper placed on a baking sheet. Put into a moderate oven and stir often with a fork. Always wash rice before using it, until tho last water looks clear. Never allow the rice to boil until it becomes soft and mashy.