Rice needs to be washed thoroughly. A good way to do this is to put it in a colander, in a deep pan of water. Rub the rice well by hand, lift the colander in and out of the water, and turn the water until clear; then drain the water. In this way, the grit is soaked in water, and the rice is left completely clean. The best way to cook rice is to boil it. When boiled in too much water, it loses a fraction of its already small percentage of nitrogen compounds. It requires much less cooking time than any other grains. Like all dried seeds and seeds, rice boils in cooking several times over its original mass. When cooked, each grain of rice should be different and distinct, but completely tender.
Hot rice. Dip a cup of rice in one and four cups of water for an hour, then add a cup of milk, turn it into a dish on the table, and place it in a steam-cooker or covered machine, over a kettle of boiling water, and steam for an hour. It should be shaken with a fork from time to time, for the first ten or fifteen minutes.
Boiled rice (Japanese method). Thoroughly rinse the rice by washing in several quarts of water, then soaking overnight. In the morning, take it out, and set aside to cook with an equal amount of boiling water, that is, a pinch of water per tablespoon of rice. For cooking, a stew pan with a strong lid should be used. Heat boiling water, then add the rice, and after stirring, put on a lid, which can also be removed during boiling. Initially, as the water boils, the steam will evaporate freely under the cover, but when the water is almost evaporated, which will be in eight to ten minutes, depending on the age and quality of the rice, only a small suggestion.
The smoke will be observed, and the cooking pan should be removed from the fire to a certain point in the distance, where it will not burn, swell and dry for fifteen or twenty minutes. Rice that should be boiled normally requires two liters of boiling water for one cup of rice. It should be boiled immediately until tender, then removed at once, and then placed in a medium oven to dry. Picking and lifting slightly with a fork will cause it to disperse and dry out. However, care should be taken not to crush the rice grains.
Rice with fig sauce. Sprinkle a cup of the best rice as directed above, and when you are done, serve it with a fig sauce. Eat a spoonful of fig sauce for each rice sauce, and serve with plenty of cream. Rice served in this way does not require sugar in the dressing, and is a very healthy breakfast. Orange rice. Wash and boil the rice. Arrange the oranges into sections and cut each part in half, removing the seeds and all the white part. Sprinkle oranges lightly with sugar, and let stand while rice cooks. Serve half an orange in each sauce filled with rice.
Rice with dried grapefruit. Thoroughly wash the rice cup, dip it, and cook in the manner prescribed for Hot Rice. After the rice has begun to swell, but before it softens, add it a little, using a fork for a purpose, a cup of dried grapes. Serve with cream. Rice with peaches. Sprinkle with rice and when done, serve with cream and finely chopped peach cut into each bowl.
Brown rice. Put a cup of rice in a shallow baking pan, then place in a hot oven to brown. It will need to be shaken several times to prevent burns and to prevent color matching. Each grain of rice, when brown enough, should be yellowish-brown, with a hint of ripe wheat. Add the smoke in the same way as regular rice, using only two cups of water per cup of brown rice, and stop the first dip. When properly cooked, each grain will be separated, dried, and powdered. Rice prepared in this way is undoubtedly more digestible than cooked without brown.
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