Evening star., 1918-08-02
Various Ways to Prepare
Rice-Care in Wash
ing It-PuFed Rice
and Nourishing Des-
serts-Use Of Left
Overs.

Rice is not only . good cereal,
vegetable and dessert. but 1t is
good filler and an unexcelled left
over" 1t is not adapted for a sole
article of diet on account Of the lack
Of proteid and fat, but it is admi-
rable when combined with eggs.
milk. cheese and so on.
To wash rice put 1t in a strainer
and place the strainer in q deep bowl
Of cold water. Rub the rice and lift
the strainer out of the water until
the strainer out of the water until the
water is clear. By doing this all for
eign matter is dislodged. Rice in
creases from two and a half to nve
times its bulk in the cooking process.
its swelling depending upon the va
riety of the rice and its age. The
older the rice the more water It will
absorb.
To cook perfectly. melt a teaspoon
full of butter In q granite saucepan,
put into this one and one-half p1nts
of cold water and half q cup OF rice
well washed. with a level teaspoonful
OF SAT- Let LnlS COOh Sio"iy loh
about an hour without stirring. Put
in the oven for about five minutes,
with the door open, apd allow the
moisture to evaporate.
To make puffed rice. cook the rice
until half done. then place 1t in the
Every grain will separate and be-
come larger. Treated thus. it will lose
the raw. sticky taste.
Rice Boiled in Milk.
Wash the rice thoroughly. Have
salted boiling water ready in double
boiler. two quarts Of water for each
half pound Of rice. Put the rice in the
water little at a time. Boil steadily
for ten minutes. Drain on the water
and pour over enough hot milk to
the boiler covered Serve hot with
cold cream.
Steamed Rice.
Steaming is an excellent method of
cooking rice, as its scant proteid and
mineral content is not lost in the
water. Rice water should be, used
for soup or sauce. in order to save
the nutritive elements which escape
in the boiling process.
Take two and three-Quarter table
spoonfuls Of rice. three-quarters OF
cup of water and one-quarter tea
spoonful of salt. Put the salt ana
water in the top of double boiler:
place on the stove and gradually add
the well washed rice. stirring with
fork. Boil three minutes. cover. place
over the under part of the double
boiler and steam for forty-fve min
utes; uncover, that steam may es-
cape.
Leftover Rice.
Rewarm by throwing 1t for a mo-
ment into boiling water: drain ana
dry, or add two eggs and season the
mixture with salt, sugar ana cinna-
mon. Make 1t into cylinders. dip IN
egg, then in crumbs and fry IN hot
pepper and parsley for croquettes TO
serve with meat dishes. or make into
pancakes to serve under poached eggs
with cream sauce.
Fowl and Rice.
The rice must be washed overnight.
parboiled and drained. The fowl
should be cut up in joints as for stew
ing. Then salt and pepper 1t and give
rice into a buttered bag as bed. place
on it the fowl and add cup Of good
stock. Cook for an hour and serve on
very hot dish with the rice arranged
as a border. No vegetables are really
required, although asparagus goes very
well with the dish.
Put one cup Of milk into = double
boiler with slice Of onion. When it
is scalding hot add a cup OF cooked rice
Cover and let stand for twenty minutes
Mold It into rounds and hollow out the
inside Of each. Fill with chopped chick
an and decorate with sliced picked
beets.
Escalloped Rice and Tomatoes
A delicious, satisfying 'no-meat"
dish is composed OF rice, tomatoes,
cheese and breadcrumbs, with a little
butter and plenty Of seasoning. First
boil the rice until we'll done, then
strain it through a colander. While
the rice is cooking bring to boil
about two cups Of tomatoes Cover the
bottom Of buttered baking dish with
a fairly generous layer of rice. sprin-
kle pepper and salt and lots Of butter
and then add q small part OF the to-
mato. Continue this until the dish Is
full The top layer should be Of rice,
Sprinkle this thickly with grated
cheese, and, last of ALL a thin scatter
ing OF breadcrumbs. with pepper, salt,
bits Of butter and dash Of paprika-
Bake about half an hour in q moder-
ate oven. An excellent way OF using
up the leftover of this dish is to fill
green peppers with the mixture and
bake.
Corn Pudding in Rice Shell
Mold sufficient rico to fill a square
cake pan and when cold cut out the
center. With a sharp. wide-bladed
knife. turn out Of the tin and I'LL with
the following: Two cups OF corn cut
from the ear Cor one can of corn); add
one egg well beaten. teaspoonful Of
sugar. saltspoonful of salt. table,
Of milk. Bake three-quarters Of an
hour in q moderate oven. Serve while
hot.
Indian Rice.
Six ounces Of rice. half q pint Of
stock. pepper, ono ounce Of butter,
minced ham and salt Wash the rice
and boil for ten minutes. Strain, put
1t in a stewpan with the stock. a ham
bone II you have 1t. and salt and pep
per Simmer for one hour, or until
quite soft. When ready to serve stir
in the butter quickly and sprinkle
grated e. or chopped nam OF bacon over
Mushrooms and Rice.
Have ready a pastry case. Peel some
mushrooms, allowing five or six to each
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A. TIL