Bonanno

Rice could be cooked by 3 methods, each of which requires a different portion of water. These procedures are boiling, which requires 12 times as much water as rice; the Japanese approach, which requires 5 times as much; and hot, times are required 2-1/2 by which as much. Whichever of these methods can be used, nevertheless, it should be remembered that the rice grains, when properly prepared, must be full and different. To give them this form and stop the rice from having a pasty look, this cereal shouldn't be stirred too much in cooking or should it be cooked too long.

BOILED RICE - Boiling is about the best way. Effectively boiled rice not just forms a valuable bowl itself, but is a wonderful base for other dishes that could be offered at any meal. As nutritive material is contained much by it, the water by which rice is boiled should not be lost. This water may be utilized in the preparation of soups or sauces, or it may also be properly used to provide the liquid required in the making of yeast bread.

BOILED Grain (Sufficient to Serve Seven)

1 h. Grain ; 3 tsp. Salt; 3 qt. boiling water

Wash the rice vigilantly and add it to the boiling salted water. Boil rapidly until the water begins to appear milky due to the starch taken from the rice in to the water or until a grain could be easily crushed between your hands. Drain the cooked rice via a colander, and then pour cold water on the rice in the colander, so as to clean out the loose starch and leave each grain distinct. Reheat the rice by shaking it over the fire, and serve warm with butter, gravy, or cream or sugar and milk.

WESTERN METHOD - Rice prepared by the Japanese approach may be used in the same ways as boiled rice. But, until some use will be made of the water from boiled rice, japan approach has got the advantage of being fully a more economical way of preparing this cereal.

JAPANESE METHOD (Adequate to Serve Seven)

1 d. rice ; 1-1/2 tsp. Salt; 5 h. boiling water

Rinse the rice, add it to the boiling salted water, and boil slowly for quarter-hour. Then cover the appliance in which the rice is cooking and stick it in the oven for fifteen minutes more, so that you can evaporate the water more completely and make the grains soft without being soft. Serve in exactly the same way as boiled rice.

STEAMED RICE - To steam grain requires more time than either of the previous cooking methods, but it causes no lack of food material. Then, too, unless the rice is stirred too much while it's hot, it'll have a better appearance than rice cooked by another techniques. As in the case of boiled rice, steamed rice may be used since the foundation for many different dishes and may be offered in virtually any food.

STEAMED RICE (Adequate to Provide Six)

1 h. rice; 1-1/2 teaspoon. Salt 2-1/2 d. water

Wash the rice carefully and add it to the boiling salted water. Cook it for 5 minutes and then place it in a boiler and permit it to cook until it's soft. Keep consitently the cooking equipment protected and do not mix the rice. About 1 hour is likely to be necessary to cook rice in this manner. Serve in exactly the same way as boiled rice.

All the best.

Nora Maskuri

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