The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-11-12
HOW TO COOK RICE.
From the Sun.

From the Sun.
Perhaps the most important and pro-
fitable cereal To the housewife is clean
white. Wholesome. and easily digested
rice. In whatever form rice may be
served it makes an attractive and
dainty dish, and is welcomed as heart
ily by the robust schoolboy as it is by
the delicate invalid When properly
cooked rice should be snowy white.
boiled until il Is mealy and dry and
every grain separate. \ Southern deal
,r in The cereal says that to get the
best results rice must frs, be well
washed, rubbing the grains hrtWeen the
hands to remove the tlollry coating
which is liable To hold the grains to-
erther when the rice is cooked. Have.
a decp vessel 1wo-thirds full of water,
which has been salted 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 cylander in q saucepan
and turn the rice into it, cover the
colander and let the pan remain by the
lire. This serves u double purpose. al
lowing the rice to drain and also to
steam. Each grain should then he
swollen to its largest proportion and
dry like unto q firSt-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 undSturbed during the boil
ing process so that the grains may not
he broken. and, finally have it thor
oughly drained. Rice cooked in this
manner is served with roasted meats
for a vegetable, and also forms the
foundation for Il multitude for tooth
some dishes.
In japan, where rice is so much used,
a. not with a close-fitting cover is kept
for cooking it in, and only lust water
enough is used to prevent the rice from
sticking to the pot. Cover. and keep
over a moderate fire. and steam until
nearly done, then remove the cover 50
that steam and moisture are able to
escape. and rack.
The mode of cooking rice in India to
usc as n vegetable with meats is Tins.
Take half a nnl,nd of washed rice and
hoil il in one uuart of milk until tender
chop one Glove of garlic fine. add it to
The cookad rice with one toh,esnoorrul
of onions. one teaspoonfuI of narsIav
and three of green nenper. ali finely
chonned two tahlespoorfuIs of porme.
son cbease two beatnn aros and ,
sr,aIl c,In If min; Thor0i,rblv n,iv
these in"redients with tho Woo bafnre
t,irnire. The whale into q huttared hal,
inc dish nut some HIS If hutter Owe,
the Ton niaca thr dish in the ovcn and
hnln nntil the ron is n nice rich Lro,vn
Nnother Manner Of boiIinr r;ca v,han
aesirad for q hrnaJfast ceraaI ~. for
,I,in hoii.i rica fnr n dessnrt tn hn o, =
an Win a s.,,cn a.. cream and smear ;s
- foiinys. wash one cun If rira and
M, If into snncnnan or kattIo tbat
t .i,ri,t,,. G,Iad nn,.ar. ,Id ono n,,,,
Sc In, t,rn c,,ns of v,oter ord n .oit
s,,nnnf,,, Of coli Covor tba vnssal and
r,,t ~ mo cid,. of tho fra where tbn
,,iaa na,nnt b,,rn hut will eimmnr until
:, Il, ,anIar and ali tha liuuid has han
n,"o,i,aI h, Tho rira mis- is r;cbn,
ando, ID ,n"ra u n9urisbinr tbon m,an cnnlied
,..th ,,+or.,In,. V-bon roisine ,rn 10
ei,od v.itt bo;Ind rico ada =, cunfuI r.
,ho r;na ,t.ban ,rana,ipr II to rut ov.r
H. ero
pol,ad p.ca-Tf NOT convapio,t IN
,o,., tha ron,, nm tho Ton of the st,,.o
60. bo;I;rr rino ,hen trv ba,.;nr n PM
a,,a ,n,a,i crn of washed vice Hith ono
,,,ort nr ,,,iIi; b,tf n tco.,Ccnf,I ~ col,
" I;s, of no,,,er on1 a ,i,t,a nhn,,,ai
n,rslov ~ ~ i. lilsod Euttsr a ma :
,3;,,n ,iis,, IVA M, II, ~. rin,, a-J ,,ilI,
I,.ns, fn,. lite of h,,ttnr n,.lr tha Mil,
a ,i,,,., .b. ,lisb i, a claw. o,.ar onI
~. ,,,., bnrrr Tr /, brnw,c tao fnyt
nl,.or tbn dish ,,ntil noorIv d,,,a snr,o
vary l,ot with a ,naat courso
porntod ,;r. makes a rharro aud ;s
,,tooi,on. u.;th I,rniIed ,rnote I-sa rino
that has becn hoilnd IN wafer and wal,