The Kendrick gazette. [volume] (Kendrick, Idaho) 1892-1968, 1916-07-21
Some Uses OF Rice

The experts of the Office of Home
Economics Of the department have
beeen studying the uses of rice, a
food which can be served in many
palatable ways all the year. but
which seems particularly appetizing
in summer.
Boiled rice prepared in southern
fashion, so that all of the grains
are kept separate, is sufficiently at
tractive in appearance to justify its
slight wastefulness, except of course.
where strictest economy is necess-
airy. Slowly add a cupful of thoro-
ughly washed rice to a quart of
rapidly boiling water, which con-
tains 2 level teaspoonsful Of salt.
If carefully done. the boiling. (which
should continue all the time the
rice is cooking) will not be stopped.
Stirring is not permitted. as this
will break the rice grains. About
20 minutes is sufficient to cook the
rice, which can be tried from time
to time by taking one or two grains
between the fingers. Pour off all
the water from the cooked rice,
cover with cloth and place on a
warm part of the stove, so that the
grains will swell. To remove the
starchy material from the outside
of the grains, cooks sometimes..turn
the cooked rice into a strainer and
pour quart hot water owe. it be-
fore covering with a cloth and al
lowing to steam and swell. A cup
full of raw rice cooked in this way
will give over 4 cupfuls of very
white and light, boiled rice. The
water drained off from the rice can
be used in soup making to save the
starch and mineral matter which it
contains.
If one wishes to use a fireless
cooker, add a cupful of we'll washed
rice to 8 cupfuls of boiling water in
which 2 level teaspoonfuls Of salt
dissolved. Cook for s, minutes then
place in a fireless cooker. In two
hours the rice should be done. If
any water remains unabsorbed, it
can be drained off. Rice varies
somewhat in the amount of water
it absorbs, and the housekeeper
accordingly should vary the amount
of water used
Rice cooked as described above is
excellent when served as vegetable
with meats, as in the well-known
chicken and rice" Such uses of
rice are particularly welcome in the
period when "old potatoes" are not
very palatable and new potatoes
have not yet appeared in the local.
ity or are high in price in market.
Another dish which has almost as
good an appearance may be prepar.
ed by cooking rice in a double boil.
err, without stirring, and using a.
bout 8 cupfuls of water and Level
teaspoonful of salt to each cupful
of rice. If more savory dish i.
desired, skim milk, whole milk
meat broth, strained tomato juice
or vegetable broth may be used ir
place of water. Rice may also be
combined with protein-rich foods
such as milk, cheese and eggs TO,
use in place of meat, or with small
amounts of vegetables to make the
latter "go further" Of course
such dish does not contain as much
, tissue-building protein as if it were
; made entirely of meat, but wher
the meat provided ordinarily is gen
erous and the aim is to reduce tn,
the cost without lessening the at
tractiveness of the food, such com
binations are we'll worth irving.
As the basis of a sweet dessert
rice is always useful, especially fol
invalids and little children. If com
/, bined with milk and eggs it make
J a very nutritious dish as we'll as on,
easily digested. Plain boiled rice
cooked either in water or in milk
and served with little stewed fruit
; maple syrup, or other simple flavor
! makes a more wholesome desser