The Brookings register. [volume] (Brookings, Brookings County, S.D.) 1903-1971, 1918-07-18

oti w III oo many way :.
AS a Breakfast Cereal-Served hot
or cold with top milk or with fruit it
it delicious.
AS a starchy vegetable it can take
the place of bread. Serve it hot, but
tered, or with gravy. 1t is especially
good with chicken.
In Soup Making--For thickening use
the water in which rice is cooked.
Cooked rice is also an addition to soup.
In Breads-Use it in quick breads
or in Victory bread. Instead of bread
crumbs in scalloped dishes, for loaves,
or stuffing,
For Deserts-You can make good
and nutritious rice desserts. Let rice
dishes find their way to your table
often.
Southern people, who use more rice
than any other people of the United
States, have many good methods OF
cooking it. They will tell you that
rice when well cooked has each grain
well swollen but separate from every
other grain.
TO Boil Rice Southern Style Have
a quart of water boiling rapidly. Add
a level teaspoon of salt. Wash a cup
of rice carefully and add it a little at
a time, slowly so that the boiling
does not stop. Boil for about 20 min
utes OF until a grain taken between
through a colander and pour a little
hot water through the rice to separate
the grains. Cover with a cloth and set
in a warm place IN the stove for about
10 minutes to allow the grains to
swell, or place it in the upper part Of
a double boiler over hot water, cover
and allow to steam. If you cook lice
in this way the water in which the
rice is cooked should be saved, as
much starchy material is left in it.
Use it for tnickening soups. One cup
of raw rice makes four cups of boiled
rice.
Other Ways to Cook Rice-Some
people prefer to cook rice in a double
boiler so that none of the food ma
terial is lost. If you cook rice in this
way, use only 2k or 3 cups of water
to / cup of rice. Have the water boil
ing in the upper part of the double
boiler, add a teaspoon of salt and a
cup of well-washed rice. Cover and
allow to cook over water until the
grains are soft. When rice is cooked
in this way, the product is more moist
than when cooked southern style, SO
when used in scalloped dishes or In
breads less liquid is required.
Rice Cooked in Milk-If you have
plenty of skim milk, try this way.
Use 4 or Az cups of milk to l cup Of
rice. Add the rice to the hot sailed
milk and cook until the milk is alb
sorbed and the grains soft. The milk
greatly increases the food value of the
dish.
AS Stuffing for Peppers and Toma-
toes-Rice mixed with seasonings and
a little minced meat, ground nuts, or
grated cheese makes a good stufing
for tomatoes or green peppers.
AS Stufing for Meats-Try stufting
chicken or fish with rice. A stuffed
steak is also good.
Stuffed Steak-1 pound round steak,
2 cups boiled rice. salt, 2 tablespoons
chopped parsley, l teaspoon onion
juice. paprika. Blend the rice with
the seasoning. Pound the steak until
thin. Spread the steak with a layer
of the rice stuffing about y of an
inch thick. Roll and tie in shape
or fasten with skewers. Put in a COW
cred pan with enough water to keep
from burning and cook in the oven
for 80 minutes. Take of the cover
and brown btfore removing from the
oven. Thicker the stock left in the
pan of gravy. Or, If preferred, make
individual servings. Cut a 3-inch
square of steak, place a tablespoon of
the dressing in the center. roll the
steak around it and fasten. Place in
a pan with a little water and cook as
the roast RAJ cooked. These are very
good served with a tomato u
Soft Rice Bread / cup cooked rice,
" cup corn -four. / cup milk. Y tea
spoon salt. ! tablespoon fat. / egg.
Mix the rice, rat. salt. and well-beaten
yolk Of egg. Add the fiour and milk.
Nix thoroughly and fold in the we'll
beaten white OF egg. Pour into a