The Independent. [volume] (Honolulu, H.I.) 1895-1905, 1895-11-05
RICE IN MANY WAYS.
A Variety of Excellent Dishes with
Which the Grain May be Served

rice: Pick the rice clean and wash
it in two cold waters, not draining
off the last water till you are ready
to put the rice over the fire. Pre-
pare a saucepan with water and a
little salt. When it boils sprinkle
in the rice gradually so as not to
stop the boiling. Boil hard for
twenty minutes, keeping the pan
covered. Then take it from the
fire and pour off the water, after
which set the pan on the back OF
the stove to allow the rice to dry
aud the grains to separate. Re-
member to boil rapidly from the
time you cover the pan until you
take it off. This allows each grain
to swell, and the motion prevents
the grains from sticking together.
Don't stir it, as to do 80 would
cause it to fall to the bottom and
burn. When properly boiled rice
should be snowy white, perfectly
dry, soft, and with every grain
separate.
Rice cooked in milk, sailed, and
then Drowned in the oven, makes
an excellent substitute for potatoes
at dinner with roast meats.
A rice soup that is valuable in
these days OF high-priced meat is
made without stock. Boil for an
hour two quarts of water, in which
an onion has been sliced and to
which some pieces of celery aud
bay leaf have been added. Remove
the ouion and leaf and add a half
cup of rice that has been carefully
washed. Cook until the rice is
tender. Just before serving beat
the yolks of two eggs with half a
pint Of cream, pour into the boiling
soup, and stir to mix all thoroughly.
T Ike from the FIRE at once and
SO va with cutes Of toast fried to a
crisp brown.
A delicious, way to serve lobster
is with rice. Boil one good sized
or two small Holsters. When they
are cooked break off the claws,
crack them, aud put them in
saucepan with quart OF the water
in which the Holsters we're boiled,
and place again on the fire to
simmer. Remove the meat from
the Holsters, put the coral one
side, and cut the meat into
good sized pieces and put in a
stew pan. Wash in two waters a
h,lf cup of rice, rubbing it we'll
between the hands; rinse in clear
water and sprinkle it over the
Holsters. Cut a tablespoonful OF
b liter into bits and scatter ever
the rice, together with a quarter of
a salt spoon Of cayenne pepper.
Strain the water in which the claws
we're boiled over all this. Cover
and place ON the fire and let simmer
thirty minutes. Then add a salt
spoonful OF salt, take from the fire,
put on warm platter, aud pour
cream sauce over it. Mash the
coral, press it through sieve, and
sprinkle over the cream sauce. To
make the cream sauce warm a table
spoonful OF butter and NIX with the
same quantity OF -four. Have heat
ing generous cup of milk, turn
the -four mixture into the hot milk,
and stir until it boils. Season with
salt and a dash of cayenne pepper,
aud it is ready for use.
A rice border makes an attrac i've
looking dish OF any warmed over
meat, fowl, or fish. Wash cup OF
rice and put it in double boiler
with three cups OF white stock;
place over the fire and cook thirty
minutes Add half t-aspoonful OF
salt and two tablespoonful of but
ter, and let it simmer twenty
minutes To- ger. Beat the yolks OF
two eggs with three tahlespoonfuls
OF cream and one OF chopped parsley,
and add to the rice five minutes
a..