Evening star., 1937-02-09

this way. and see what they think
about it:
Wash the rice well in several
changes Of cold water, rubbing with
the hands to get of the tale.
Drain off last water thoroughly. Now
put quart of water on the fire and
bring it to full boil. Season with
is boiling hard. add one cup of rice.
Cover. The movement of the water
tosses the grains about and prevents
them from sticking to each other. As
soon as the grains begin to soften be
careful not to stir or touch the rice
again. Let boil for 20 to rs minutes.
Take the cover off the kettle, pour of
all the water, and set the kettle in
the oven. The oven should not be
hot enough to brown the rice. Let
stand in the oven for about 10 min.
utes, until the grains are perfectly
dry, but still snowy white. Pour into
serving dish. season well with butter,
salt and black pepper. and serve. The
grains will be tender, but firm and
separate.
If, of course. you want to use the
rice in currieS, or other dishes, the
seasoning and special cooking will be
taken care of under those special
recipes.
GHRIMP and rice have a natural
~ affinity for one another, apparent
ly, which is perfectly expressed In
SHRIMP PILAU.
4 slices bacon.
2 small white onions.
3 cups cooked or canned tomatoes.
III cups rice (raw).
2 cups peeled, cooked shrimp.
Salt and black pepper to taste.
Cut the bacon into one inch pieces
and fry until crisp. Remove from the
pan and brown the onions, chopped
fine, in the fat. Add tomatoes and let
heat through for a few minutes. Then
add the rice, washed. but uncooked,
and steam in the upper part of a
| double boiler for about one hour, or
until rice Is soft. Add the shrimp and
the bits of bacon, heat through, and
turn into a creased baking dish or cas-
serole. Bake in a moderate oven for
Is minutes. The rice will not be as soft
as when it has been boiled violently,
but it will be perfectly cooked and
rather thick in texture. A few bits of
chopped green pepper may be added
if desired.
CHICKEN PILAU.
2 cups uncooked rice.
chicken. cut for frying.
Chicken broth.
tablespoons butter.
6 stalks celery. cut in pieces.
2 tomatoes, sliced.
onion, chopped fine.
Salt, pepper and paprika to taste.
Brown the onion, the celery and the
tomatoes, separately, In butter. Place
the uncooked rice in saucepan, top
with the Drowned celery, onion and
tomatoes, the raw chicken and enough
chicken broth to cover. Canned
chicken broth may be used) Cover
tightly and cook slowly for 80 min
utes. The chicken should be small
about two and one-half pounds.
RICE AND RAISINs.
l cup rice.
teaspoon salt.
u cup raisins.
quart boiling water
Wash the rice thoroughly in sew
eral waters. Drain. Have the boil
ing water ready in a deep saucepan,
add the salt, slowly drop in the rice
and allow to boil violently for about
IL to IS minutes, or until a grain
when pressed between the thumb and
finger is entirely soft.
When sufficiently cooked, turn the
rice into a colander or sieve. A little
hot water may be run through the
rice to wash off extra starch. After
the water hes drained of, stir in u
cup Of raisins, cover with cloth and
set over pan of hot water to steam.
Rice grains will swell and the raisins
become plump and tender.