Evening star. [volume] (Washington, D.C.) 1854-1972, 1921-01-11
Variety of Tested
Recipes for Rice.


grown anywhere in the world, and
with this years crop about a fourth
larger than ever before the house,
wife should plan to use more rice
in the family meals, advise specialists
Of the Department Of Agriculture.
Except in the south. rice has never
been SO popular in this country as 1t
deserves to be. 1t is relatively cheap.
easily digested. so mild in flavor that
it combines exceptionally well with
meat, cheese and fruits and vege-
tables of pronounced favor. Pound
for pound it supplies as much fuel
for the body as does white -four, corn
meal and most of the other cereals.
Moreover. rice can be served in SO
many ways that no family need grow
tired of it.
Good Served Hot or Cold.
AS a breakfast cereal. rice is good
served either hot or cold with milk
or cream or with fruit. If the rice is
cooked in milk In a double boiler Zone
quart milk to one cup dry rice), it is
especially nutritious and has . richer
flavor than when boiled in water.
AS a starchy food to eat with meat.
some persons prefer rice to potatoes,
and many others would like it if it
were always flaky and we'll seasoned
Boiled rice is not sticky when washed
thoroughly, cooked in plenty Of water
and drained as soon as the grains be-
come soft. Overlooking and using too
little salt are common mistakes that
have prejudiced many persons against
rice as a part of the meat course.
For use in soups, rice Is one Of the
best Of all the cereals. It may be
cooked in the soup stock. or left
overs Of cooked rice may be added
just before the soup is served. Soups
or gravies may also be thickened with
the water in which rice has been
boiled.
AS a basis for scalloped and stewed
dishes substantial enough to be used
as the main course Of meal. rice is
excellent. Relatively small amounts
of some of the higher-priced foods
can in this way be made to go fur
Their.
Many attractive salads can be made
| by combining cooked rice with LETT
over portions of fish. meat or vege-
tables.
Rice desserts haveslong been stand
bys in the American household, but
new ones are constantly oeing aooed
to tfe list. Some of the simplest rice
do erts are best, and are particularly
good for children. For example, either
hot or cold boiled rice is very good
served with jelly, jam or marmaiade.
maple strip or cinnamon ana sugar.
or a sauce of fresh, crushed fruits.
The following recipes for cooking
rice have been tested In the expert
mental kitchen of the United states
Department of Agriculture:
Boiled Rice.
1 cup rice / teaspoon salt.
4 or ) quarts boiling
water.
Wash the rice through several wa
tiers until all the loose starch IS re-
moved and drain it. Have the boil
ing water-salted-read in a deep
allow it to boil rapidly for about If
teen or twenty minutes. OF until a
grain pressed between the thumb and
finger is entirely soft. In order to
prevent it from sticking to the pan
lift the rice if necessary from time to
for stirring is likely to break the
grains. When sufficiently cooked.
turn the rice into cofander or sieve,
and after the water has drained OF,
Of hot water on the back Of the stove
or in the oven; or turn the rice into
a shallow pan, cover with lid. and
place it in q warm oven for short
time. Treated in this way the grains
swell and are kept separate.
Cream Of Celery Soup With Rice.
J. pound celery or as 1 tablespoon chopped
paragus. parsley. or
y cup rice. l teaspoon onion Juice
i quart cold water. 9. teaspoons salt.
2 tablespoons butter. 4 teaspoon pepper.
drippings, or other 1 quart milk.
preferred fat.
Cut the celery or asparagus in half
inch pieces. Cook the rice and celery
or asparagus in the water until both
are tender. Press them through a
colander and add the fat, the season
ing and the milk. and reheat. This
will make five or six average serv-
ings.
Oysters scalIoped With Rice.
cups cooked rice. s"G mi's son,
i cup chopped celery. y teaspoon salt.
2 tablespoons butter or * teaspoon pepper.
other fat.
Place alternate layers of rice. oys.-
tiers. and celery in q baking dish and
pour over them a smooth white sauce
made by melting the butter and stir.
| ring in the milk. the flour. the salt
and the pepper. Bake for twenty
minutes. This will make eight or ten
average servings.
Savory Rice Omelet.
eggs. 8 tablespoons minced
u cup cooked rice. ham or leftover
cup milk. fried bacon.
butter t:::ssss ;:,
teaspoon chopped
parsley.
Beat the whites and the yolks of
the eggs separately. Mix all the in
gradients. folding in the whites Of