Different Ways Of Cooking Rice

The rice should be washed. A good way is to put in a colander in a large pot of water. Rub the rice well with the hands, lift strainer entry and exit of water, and change the water until clear, then drain. In this way, the sand is deposited in water, rice and let it completely.
nThe best method of cooking rice, it is steamed. If cooked with water, it loses some of its already small percentage of nitrogenous elements. It requires much less time to cook than other cereals. Like all dry grains and seeds, rice swells in the kitchen several times its original volume. During cooking, each grain of rice should be separate and distinct, yet perfectly tender.
nSteamed rice.
nSoak the rice in a cup and a quarter cup of water for an hour, then add a cup of milk, is a dish to serve at table, and place in a steam boiler or an object through a steam boiler and steam of boiling water for one hour. It must be stirred with a fork occasionally, for ten or fifteen minutes.
nBoiled rice (japanese method).
nThoroughly clean the rice by washing in several waters, and soak overnight. In the morning, drain and put to cook in an equal amount of boiling water, one quart of water to a pint of rice. For cooking, a casserole with lid appropriate should be used. Heat water to a boil, add rice, and after stirring, put on the cover, which is not new to be removed during cooking. First, as the water boils, steam puff freely under the cover, but when the water has almost disappeared, which is eight to ten minutes, depending on the age and quality of rice, only a slight suggestion steam will be observed, and the cooker should be removed from the fire somewhere in the series, which does not burn, to swell and dry for fifteen or twenty minutes.
nWhich rice is cooked under the normal procedure requires two quarters of boiling water for a cup of rice. It should be boiled rapidly until tender, then drained at once, in an oven to dry. Collect and lifted slightly with a fork from time to time it will be dry and scaly. Care must be taken, however, not to mix the grains of rice.
nRice with fig sauce.
nSteam from a cup of rice as described above, and when you're done, serve with a fig sauce. Dish a spoonful of the fig sauce with each dish of rice and serve with lots of cream. Rice in that requires no sugar for the sauce, and a healthy breakfast dish.
nRice orange.
nWash rice and steam. Prepare some oranges by separating into sections and each section cut in half, remove seeds and white. Sprinkle the oranges with a little sugar and let stand while the rice is cooking. Serve a portion of the orange on each Saucerful of rice.
nRice with raisins.
nWash one cup of rice, soak and cook according to the instructions for the rice to steam. After the rice has begun to swell, but before it has softened, stir lightly with a fork for a cup of raisins. Serve with cream.
nRice with peaches.
nSteamed rice and when done, serve with whipped cream and ripe peaches or a wall and sliced on each plate.
nOr rice.
nSpread a cup of rice in a box of baking and put in a hot oven to brown. You will need to be awakened frequently to prevent burning and to ensure a uniform color. Each rice kernel, when sufficiently browned, should be of a yellowish brown, the color of ripe wheat. Steam the same as for the targeting of rice, using only two cups of water for every cup of golden rice, and omitting the preliminary soaking. When properly cooked, each kernel is removed, dry and chalky. Rice prepared in this way is more palatable, perhaps, that cooking without browning.

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