The twice-a-week Twin Falls times. (Twin Falls, Idaho) 1916-1918, 1918-01-24
SOME USES OF RICE
Departments Food Specialists Suggest
Several Ways of Serving This Nutri-
tiOus Cereal.


been studying the uses of rice, a food
which can be served in many palat-
able ways all the year, but which
seems particularly appetizing in the
summer.
Boiled rice prepared in southern
fashion, so that all of the grains are
kept separate, is sufficiently attrac-
tive in appearance to justify its slight
wastefulness, except, of course, where
strictest economy is necessary. Slow
" add a cupful of thoroughly washed
rice to a quart of rapidly boiling wat
err, which contains 2 level teaspoon
fuls of salt If carefully done, the
boiling (Which should continue all of
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
a cloth, and place in a warm part of
the stove, so that the grains will
swell. To remove the starchy mater
ial from the outside of the grains,
cooks sometimes turn the cooked rice
into a strainer and pour / quart Of
hot water over it before covering with
a cloth and allowing to steam and
swell. A cupful of raw rice cooked in
this way will give over four 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 fireless cook
er, add cupful of well washed rice to
3 cupfuls of boiling water, in which
2 level teaspoonfuls of salt are dis
solved Cook for minutes and then
put in a fireless cooker In hours
the rice should be done If any water
remains unabsOrbed, ii can be drain
ed 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 a vegetable
with meats, as in the well-known
Chicken and rice" Such uses of rice
are particularly welcome in the per-
iOd when ''Old potatoes" are not very
palatable and new potatoes" have not
yet appeared in the locality or are
high in price in market.
Another dish which has almost as
good an appearance may be prepared
by cooking rice in a double boiler,
without stirring, and using about
three cupfuls of water and a level tea
! spoonful of salt to each cupful of rice.
If a more savory dish is desired, skim
milk, whole milk, meat broth, strained
tomato juice, or vegetable broth may
be used in place of water. Rice may
also be combined with protein rich
! mil oh nj
for 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 when the meat
provided ordinarily is generous and
the aim is to reduce the cost without
lessening the attractiveness of the
food, such combinations are we'll
worth trying. The following recipe for
an economical dish made with rice
and leftover mutton may prove use
full:
Steamed Mutton and Rice
cups cooked rice.
2 cups cooked mutton cut into small
pieces.
/ teaspoonful of salt.
Few drops onion juice.
Stock or water as needed
l tablespoonful chopped parsley.
"A cup bread crumbs
l egg.
a teaspoonful pepper
Grease a mold or a bowl of about
11a quarts capacity and line with
cooked rice. Heat the meat with the
other ingredients, using enough stock
to make a mixture that is moist. but
I G 1a
the center of the mold and cover with
the remaining rice, grease the cover
of the mold (if bowl is used, a plate
will serve for cover, steam or cook
in water enough partly to cover the
mold until the contents are thor
oughly heated through. Turn on a
hot platter and serve with tomato
sauce
The above recipe, it will be noted,
suggests the use of bread crumbs in
stead of flour for thickening. which is
often a way of saving bread which
might otherwise be wasted. and which
is also one way of securing variety.
as a different texture results from
that when flour is used.
If one finds it convenient, cold lamb,
veal, or chicken may be used in place
of mutton in preparing this dish.
AS the basis of a sweet dessert. rice
is always useful, especially so for in
valids and little children. If com
bined with milk and eggs it makes a
very nutritious dish as well as one
easily digested. Plain boiled rice,
cooked either in water or milk, and
served with a little stewed fruit. hon
ey maple syrup, or other simple flaw
or, makes a more wholesome dessert
for children than rice buildings or
pies because it is less likely to upset
the digestion or to destroy the appe-
tite for simple foods
Cold rice, particularly that which is
cooked so that the grains are sep
arate, is a good addition to vegetable
salads, combining well with celery
string beans, and tart apples If one
wishes, some chicken cut in small
pieces also can be added.