Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-18

p8iataDle, ana IL COtllpdi dtlNciy Siiehp
source Of fuel for the body. 1t is also
suitable for children and invalidS. The
texture and mild flavor of rice make
it excellent for serving or combining
with other food materials Of more
pronounced flavor, such as meat
eggs, cheese and some fruits ana
vegetables. It can be used as the
basis for substantial dishes or Tor
nourishing soups and aepetizlng
salads and desserts.
To Boil Rice.
Wash one cupful of rice through
seyeral waters until all the loose
starch h removed, then drain IT,
Have four or five quarts OF boillng
water ready in a deep saucepan aud
one teaspoonful of salt. SLOWLY crop
IN the rice. and allow 1t to Doll
rapidlv for about 90 or 80 minutes
or until a grain when pressed pet"eeh
the thumb and finger is entlrely sol =
In order to prevent 1t from slic f.
to the pan. lift if necessary from LIZ liz
IN time with a fork, but DO not s.ii
II. as stirring Is likely to break tiie
grains. When sufficiently cooked
turn the rice into a colander or sieN.
and after the water has drained OIL
cover with a cloth and set over "
MN NJ hot water on the back or the
stove or in the oven, or turn .he -
into a shallow pan, cover VIII "a a ,'u'
and place it in warm oven ~. 49,,
short time. Treated in TINS way '"e
grains swell and are kept separate
some people prefer TO COOK rice III
"a double boiler with an even smalier
quantity Of water. Three parts oL
boiling water are used to one part oi
rice and a teaspoonful of salt Is al
lowed 10 each cupful of rice. The rice
is dropped into the hot sailed water.
the boiler is covered. and the rice II
cooked for about 80 minutes. Inen
the lid may be removed anu tiie :.
cooked slowly little longer until
has dried somewhat, or it may be
turned into a pan. covered with a lld'
and dried in q hot oven for rev
minutes. IF rice is soaked in tepld
water until the grains lose their JUS
tor and become solid white, the time
of cooking by any method can pe
reduced about one-half. Rice hrst
washed and then soaked for one nour
in tepid water will cook In about 10
minutes in an open kettle and IN
about 20 minutes in a double boiler.
The grains are very large and dis
tinct if soaked and then cooked In q
large quantity of water.
Rice, like all other cereals, may be
cooked very satisfactorily in a fireless
cooker. 1t should be prepared In the
same way as for cooking in a double
boiler, three parts Of water being used
to one part of rice. The rice should
be dropped into the boiling water,
boiled on the stove for minutes.
then put into the cooker for about
one hour. Both the flavor and the
food value Of rice may be considerably
improved by cooking it in whole or
skim milk, or In half milk and half
water. or by adding rich milk after
II has been cooked. Rice will some
times absorb as much as four times
its volume Of milk. This makes an
especially nourishing food for chill
dren and inyalids. Beef or chicken
broth NAV also be absorbed by rice In
the same way.
Rice i'm Soups and Stews.
Rice added to any kind of meat
stock with a little parsley, bay leaf.
or thyme, or a pinch of celery seed
for seasoning, makes palatable as
we'll as a nourishing soup. Rice also
makes excellent thickening for soups
made Of highly favored vegetables.
such as tomatoes, asparagus, celery,
or onions.
To make cream Of celery or aspara-
gus with rice, cut one-half a pound of
celery or asparagus in halfinch
pieces. Cook one-fourth cupful OF
rice and the celery or asparagus in
one quart of cold water until both
are tender. Press them through a
colander and add two tablespoonfuls
of butter, drippings, or other fat. one
tablespoonful of chopped parsley or
one teaspoonful OF onion juice, two
teaspoonfuls OF salt. one-fourth tea
spoonful Of pepper, and one quart of
milk. Reheat. This will make five
or six average servings.
Baked and stewed rice dishes may
be planned to make appetizing and
nourishing dishes in which small
quantities Of the higher-priced foods
may be made to 60 farther than If
served alone. Some OF these combina-
ton dishes. such as baked rice, savory
rice omelet. and oysters scalloped
with rice, can be used as the main
dish at dinner or supper.
Baked rice and giblets is a tasty
dish. Chop one cupful of cooked glib
lets fine. mix them with two cupfuls
of cooked rice, two cupfuls of gravy.
one teaspoonful of salt. and one
fourth teaspoonful of pepper. Pour
the mixture into a CREASED baking
dish and bake 1t for 20 minutes.
little finely chopped celery or green
pepper may be added if desired This
dish will make about 10 ordinary
servings
To prepare oysters scalloped with
rice. place alternate layers of rice.
oysters, and celery in baking dish.
using three cupfuls of cooked rice.
one pint of fresh oysters, and one
cupful of chopped celery Pour over
smooth white sauce made by melt.
ing two tablespoonfuls of butter. drip
pings, or other fat and stirring in
one cupful Of milk. two tablespoonfuls
Of flour. one-half a teaspoonful of salt
and a pinch Of pepper. Bake for 20
minutes.
To make rice spoon bread. sift one.
half cupful Of corn meal with one
and one-half teaspoonfuls of salt one
tablespoonful of sugar, and two tea
spoonfuls of baking powder. then add
two cupfuls Of sweet milk, the yolks
or two eggs well beaten, one cupfuI
or cooked rice. and one tablespoonful
of melted butter or other fat. Enld
In the well beaten whites Of the eggs
Pour the mixture into a hot. we'll
creased baking dish. and bake for 40
minutes. Serve hot.
Rice i'm Salads and Desserts
Cold boiled rice. If very dry and
fiaky, is an excellent basis for MANY
salads and may be the means of using
left-overs of vegetables, fruits. meat
or rlsh. Leftover peas, carrots green
oeans or FRESH tomatoes may be com
blned with leftover rice and small
quantities of fresh fruits NAV he
used in the same way. Granefruit
makes a delicious salad served witt,
rice and French frasciu1 a,d ,o,oS,.