Reference > Farmer's Cookbook > CEREALS > Steamed Rice
  Boiled Rice Rice with Cheese  
CONTENTS · BIBLIOGRAPHIC RECORD

Steamed Rice

1 cup rice
23/4 to 31/4 cups boiling water
1 teaspoon salt
(according to age of rice)

Put salt and water in top of double boiler, place on range, and add gradually well-washed rice, stirring with a fork to prevent adhering to boiler. Boil five minutes, cover, place over under part double boiler, and steam forty-five minutes, or until kernels are soft; uncover, that steam may escape. When rice is steamed for a simple dessert, use one-half quantity of water given in recipe, and steam until rice has absorbed water; then add scalded milk for remaining liquid.

To wash rice. Put rice in strainer, place strainer over bowl nearly full of cold water; rub rice between hands, lift strainer from bowl, and change water. Repeat process three or four times, until water is quite clear.


CONTENTS · BIBLIOGRAPHIC RECORD
  Boiled Rice Rice with Cheese  
 
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