How to COOK RICE.
Rice must be washed thoroughly. A good way to do this is to enter it in the colander, in a pot of water. Rub the rice with both hands, lifting the colander in and out of water, and change the water until clear, then drain. In this way, the courage that is deposited in the water, and really clean rice left.
The best method for cooking rice by steaming it. If boiled in much water, he lost a small percentage of nitrogenous elements already. Require more time to cook from one of the other grains. As with all seeds and dried seeds, rice swells in cooking to several times the original mass. When cooked, each grain of rice should be separate and different, yet perfectly tender.
Steamed rice.
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Soak a cup of rice in one fourth cup of water for one hour, then add one cup of milk, a dish that's fit to serve in the table, and in steam-cooker or steamer cover more than one kettle of water, and steam for one hour . Must be stirred with a fork occasionally, for the first ten or fifteen minutes.
Boiled rice (japanese method).
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Thoroughly cleanse by washing rice in some water, and soak it overnight. In the morning, drain, and put to cook in the same quantity of water, a pint of water to a pint of rice. For cooking, a stewpan strict accordance with the cover should be used. Heated to boiling, then add rice, and after stirring, put on the cover, which is no longer to be removed during the boiling. In the beginning, because the water boils, steam will puff out freely from under the covers, but when the water is almost evaporated, which will be in eight to ten minutes, according to the age and quality of rice, only a faint suggestion of steam will be observed, the stewpan, and then must be removed from the fire to some place in the range, where it will not burn, to swell and dry for fifteen or twenty minutes.
Rice is boiled in the usual akan need two quarts of water a cupful of rice. Must be quickly boiled until soft, then drained at once, and set in a moderate oven to become dry. Picking and lifting lightly occasionally with a fork will make it more flaky and dry. Care must be taken, but do not mash the rice grains.
All grains should be more careful asked to see before cooking.
In the cooking of grains, the following points should be observed:
1. Measure both liquid and grain accurate tool with the same, or equal to two sizes.
2. Have boiling water if the wheat is introduced, but not to boiling for a long time before, so that it is evaporated, as it will change the proportion of grain and water is enough to change the consistency of porridge when cooked. Introducing grain slowly, so as not to stop the sinking to the bottom, and all become thickened.
3. Stir continuously until the wheat has been set, but not all of that. Grains are more appetizing if, while properly softened, they can still be done to maintain their original shape. Stirring renders the preparation pasty, and view the damage.
Mushes in preparing all the food or meal, this is the plan to make the dough ingredients into the liquid with a fixed amount is given, before introducing into the boiling water. This tendency to avoid cooking in lumps, so frequent when dry food is scattered into boiling liquid. Care must be taken, however, to add the moistened portion very slowly, stirring vigorously, the water so it will not be reviewed. Use warm water for moistening. Other directions given for the whole or broken grains are applicable to the land of the product.
Place the grain, when mature enough, in the refrigerator or in some places where it will cool quickly (as slow cooling might cause fermentation), to stay the night.
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