Cooking OF Grains.
All grains, except rice, wheat and a variety of food, require long cooking with gentle and continuous heat, so to split cells and change their starch into dextrine as to make them easy of digestion. Even the so-called "steam-cooked" grains, advertised to be ready for use in five or ten minutes, require longer cooking to properly fit them for digestion. This is a quickly prepared grains are simply steamed before grinding, which has the effect to destroy all the organisms in the lower grain.
They were then crushed and shredded. Bicarbonate of soda and lime is added to help the albuminoids late, and sometimes diastase to aid conversion of starch into sugar, but not in the process of preparation so that this change of chemical nature to allow the grain to cook it ready for easy digestion in five or ten minutes. Wheat that are less mature, although it may be delicious, not in a condition ready to act on by digestive fluids, and therefore left undigested to act as a mechanical irritant.
Liquid water is usually used for cooking grains, but many of them rich and smooth taste of milk when mixed with water, one to two parts water. This is particularly true of rice, grits, flour and potatoes. When water is used, soft water is better for hard. Salt is not necessary, but if used at all, generally added to the active in water before eating or wheat.
The amount of liquid required varies with different grains, the way in which they are milled, the method they cooked, and cooked to desired consistency grain, more liquid is needed for pulp than for pulp.
Rice with fig sauce.
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Steam a cupful of best rice as directed above, and when done, serve with a fig sauce. Dish a spoonful of each with a fig sauce drenched rice, and serve with lots of cream. Rice served in this way does not need sugar for the sauce, the most useful and breakfast dishes.
Orange rice.
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Wash and steam the rice. Prepare some oranges by separating into sections and cut each section in halves, remove seeds and all the white. Sprinkle the oranges lightly with sugar, and let them stand while cooking the rice. The orange section in each saucerful rice.
Rice with raisins.
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Carefully wash the cupful of rice, soak, and cook as directed for Steamed Rice. After the rice has began to swell, but had been softened, stir into it lightly, use a fork for that purpose, a cupful of raisins. Serve with cream.
Rice with peaches.
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Steam the rice and when done, serve with cream and sweet ripened peach pared and sliced on each dish.
Brown rice.
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A cupful of rice spread on shallow baking tin, and which are inserted in the hot oven to brown. Will need to frequently stirred to prevent burning and to secure a uniform color. Each rice kernel, when Brown enough, should be of brown, the color of ripened wheat. Steam as directed for ordinary rice, using only two cups of water for every cup of Brown rice, and not the beginning of soaking. When properly cooked, each kernel will be separated, dried, and pale. Rice prepared in this manner is undoubtedly more digestible than when cooked without Browning.
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