The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-10-19
!: The HOUSEHOLD
NEUTRALITY-SUSPICIOUS. 90 Q g
THE USE OF RICE.
Some Important Hints as to the
Cooking of It-Its Food Value.


profitable cereal to the housewife is
clean, white, wholesome, and easily d.
gested rice. In whatever form rice may
be served it makes an attractive and
dainty dish, and is welcomed as heart
lily by the robust schoolboy as 1t is by
the delicate invalid. When properly
cooked rice should be snowy white,
boiled until it is mealy and dry and
every grain separate. A Southern deal
er in the cereal says that to get the
best results rice must first be well
washed, rubbing the grains between
the hands to remove the f1oury coating,
which is liable to hold the grains to-
gether when the rice is cooked. Have
a deep vessel two-thirds full of water,
which has been sailed and is boiling,
put in the washed and drained rice
gradually so as not to stop the boiling,
let it cook undisturbed twenty minutes.
Then place a colander in saucepan
and turn the rice into it, cover the
colander and let the pan remain by the
fire. This serves a double purpose, al
lowing the rice to drain and also to
steam. Each grain should then be
swollen to it's largest proportion and
dry like unto frst-class mealy po-
tato."
Three things are to be remembered
in cooking rice in this manner; first,
have the water boiling; second, the rice
to be undisturbed during the boiling
process, SO that the grains may not be
broken and, finally, have it thorough
ly drained. Rice cooked in this man
ner is served with roasted meats for a
vegetable, and also forms the founda-
ton for multitude of toothsome
dishes.
In Japan, where rice is much used,
q pot with close-fitting cover is kept
for cooking 1t in, and only lust water
enough is used to prevent the rice from
sticking to- the pot. Cover, and keep
ever a moderate fire, and steam until
nearly done, then remove the cover So
that steam and moisture are able to
escape, and rack.
The mode of cooking rice in India
to use as a vegetable with meats is
thus: Take half a pound of washed
rice and boil it in one quart Of milk
until tender, chop one Glove of garlic
fine, add it to the cooked rice with
enc tablespoonful Of onion, one tea
spoonful of parsley and three of green
pepper, all finely chopped, two table
sDoonfuls of Parmesan cheese, two
Thoroughly mix these ingredients with
the rice before turning the whole into
q buttered baking dish, put some bits
CT butter over the top, place the dish
III the oven, and bake until the top
Is a nice rich brown.
Another manner Of boiling rice when
desired for breakfast cereal or for
| plain boiled rice for dessert to be
eaten with sauce or cream and sugar
is as follows: Wash one cup Of rice
and put it into a saucepan or kettle
that has tightly fitted cover; add
enc cup of milk, two cups of water,
! end q salt spoonful of salt. Cover the
vessel and put at the side of the fire,
where the rice cannot burn, but will
simmer until it is tender and all the
liquid has been absorbed by the rice.
This is richer and more nourishing
than when cooked with water alone.
When raisins are desired with boiled
rice add cupful to the rice when pre-
pairing it to put over the fire.
Baked Rice-If not convenient to
have the room on the top of the stove
for boiling rice, then try baking it.
Put one small cup Of washed rice with
one quart of milk, half q teaspoonful
of salt, dash of pepper, and a little
chopped parsley, if it is liked. Butter
a pudding dish and put in the rice and
milk, drop few bits of butter over the
milk and place the dish in slow oven
and bake two hours. If 1t browns too
fast cover the dish until nearly done.
Serve very hot with meat course
Parched rice makes a change, and is
excellent with broiled meats. Use rice
that has been boiled in water and well
drained; turn onto platter, and when
cold separate the grains carefully with
a fork. Place a spider over the fire
and put in enough butter when melted
| to cover the bottom of the dish. When
the butter becomes hot-put in a little
of the rice at time and cook it a del
icate brown, tossing it lightly with a
fork so not to break the grains. Drain
on brown paper at the mouth Of the
oven. Heap the prepared rice in the
center Of a small platter and sprinkle
a little chopped parsley over the top
Coral rice is also nice with meats
Have one and one-half cups Of stock.
one cup of stewed and strained toma-
toes, and the same amount of washed
rice; put these ingredients together in
saucepan, cover, and let them cook
| thirty minutes; then remove the cover
and place the pan at the back of the
| fire and allow the moisture to escape
| for twenty minutes. This rice, heaped
| in mound in the middle Of a hot plat
| ter and broiled chops placed around it,
| forms an attractive-looking dish. Or
the rice may be moulded for a border
|
center.
Rice balls are excellent with fried
chicken. To make them. stir into
cold boiled rice a little melted butter
! and some milk until you have a thick
paste; add some salt and little
chopped parsley; blend together with
| a beaten egg. Roll these into balls
with the palms of the hands. Fry the
balls in hot fat Place them around
| the edge of the platter on which the
chicken has been arranged and alter
nate each ball with a slice of crisr
bacon
A nice accompaniment for roasted O,
broiled chicken is rice prepared as fol.
/ lows: Boil the grains in milk and
water until tender then turn into q
biscuit pan which has been wet In
cold water; smooth the. rice mixture
| over the top. and put to one side te
become cold. When cold cut it int
SQUARES and roll them in egg and Their
in crumbs and fry them in butter 8
nice browns ON enc side and turn an6
brewnaen 1.-THE other side. Arrange the
4 pieces upon q platter and put a tea
i spoonful Of current jelly upon each.
Rice buildings have been known fol
ages, but some of the following may
be little different from the old rules
To make meringue rice pudding: Boi
one cup of rice in one quart of mill
! until it is tender, remove from the fire
and stir In the yolks of three eggs
that have been previously beaten: ado
sugar to suit the taste, pinch o.
salt. the grated rind of one lemon AMI
a little Of the juice; turn this into &
buttered pudding dish; make a merlin
que of the whites of the eggs by beat
ing them stiff and add to them fou]
tablespoonfuls of sugar and the re-
naming Juice of the lemon. Put the
meringue roughly over the rice mix.
ture and brown it lightly in the oven
This pudding may be served warm O,
cold. Stirring the yolks of the eggs