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Rice can be cooked in 3 ways, each requiring a different amount of water. These methods are boiling, which requires 12 times more water than rice; Japanese method, requiring 5 times; and heat, which requires 2-1 / 2 times more. Any of these methods, however, should be borne in mind that rice grains, when properly cooked, should be complete and distinct. To give yourself this form and prevent the rice from sticking to the paste, this grain should not be too stirred in cooking and should not be cooked for too long.
Boiled Lice - Boiling is about the easy way. Properly boiled rice not only creates an important dish in itself, but is also an excellent base for other dishes that can be served at any meal. Boiled rice water should not be wasted, as it contains many nutrients. This water can be used to prepare soups or sauces, or it can be used to supply the liquid needed to make leavened bread.
Boiled Lice (Enough to Serve Eight)
1 c. rice; 3 tsp. Salt; 3 qt. boiling water
Wash the rice carefully and put it in boiling salted water. Boil quickly until the water starts to appear milky due to the starch coming out of the rice into the water, or until the grain is easily digested between the fingers. Remove the cooked rice from a colander, then pour cold water over the rice into the colander, to wash the open starch and leave a separate grain. Heat the rice again by stirring it over a fire, and serve it hot with butter, broth, or cream or milk and sugar.
JAPANESE METHOD - Japanese processed rice can be used in the same way as boiled rice. However, in addition to using liquid from boiled rice, the Japanese method has the advantage of being a cost-effective way to cook these cereals.
JAPANESE ROAD (Enough to Work Eight)
1 c. rice; 1-1 / 2 tsp. Salt; 5 c. boiling water
Wash the rice, soak it in boiling salted water, and boil slowly for 15 minutes. Then cover the bowl where the rice is cooking and place it in the oven for 15 minutes more, to evaporate the water completely and make the grains softer without being mushy. Serve in the same way with boiled rice.
ORIGINAL RICE - Heating rice requires more time than any of the previous recipes, but it does not cause food loss. Then, unless the rice is heavily stirred during the ripening process, it will have a better appearance than other cooked rice. As in the case of boiled rice, roasted rice can be used as a base for a variety of dishes and can be served with any meal.
STEAMED RICE (Enough to Serve Six)
1 c. rice; 1-1 / 2 tsp. Salt 2/2 c. water
Wash the rice carefully and put it in boiling salted water. Cook for 5 minutes and then put it in the boiler twice and let it cook until soft. Keep the cooking pot covered and do not overcook the rice. For about 1 hour, you will need to cook the rice this way. Serve in the same way with boiled.
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