Evening star., 1947-08-18
COOKING RICE;
COMMENTS AND REQUESTS.

To Mrs. c. D. Med, Washington
regarding her problem In cooking
rice: I have a beautifully illustrated
booklet which I secured many years
ago from the Southern Rice Indus.
try, New Orleans, La, entitled
"Rice-20O Delightful Ways to Serve
It."
The recipes in the book were
tested and approved by the home
economics department of the Louisi-
ana State University and all Of
them which I have tried over a
period of many years have beer
delightful.
There are several ways in which
to cook rice and have 1t light, white
and fluffy.
Boiled Rice: One cup rice. quarts
boiling water, 3 teaspoons salt. Wash
the rice thoroughly in several wa
ters until all the loose starch is re-
moved. Drain. Have the boiling
water ready in deep saucepan, ado
the salt, slowly drop in the rice and
allow to boil for about IL or %
minutes or until a grain when
pressed between the thumb and
finger is entirely soft. In order to
prevent the rice from sticking to
the pan lift if necessary from time
to time with a fork, but DO NOT
STIR 1T.
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 has drained off
cover with a cloth and set over q
pan of hot water on the back of the
stove or in the oven; or turn the
rice into a shallow pan and place
in a warm oven for short time
Treated in this way, the grains
swell and are kept separate.
Rice cooked in hard water is not
as white as that cooked in soft wa
ter. One teaspoon of lemon juice
or " teaspoon of cream of tartar OF
tablespoon of vinegar may be
used in hard water to insure snowy
white cooked rice.
Boiled Rice 2. l Cup rice, IL
cups water, teaspoon salt. Wash
the rice thoroughly until all the
loose starch is removed. Drain
Place the rice, water and salt in a
covered, heavy kettle over mod
crate fire. When the water boils
vigorously, reduce the fire as low as
possible. On some electric burners
the current may be entirely turned
off. On wood or coal stove, set
the kettle back off the direct heat
When a gas stove is used, an as
bestos mat may be used under the
| pot to prevent burning. A bit OF
lard Is often added to reduce the
tendency of the water to boil over
At the end of about 40 minutes, all
the water should be absorbed. Let
the rice fluff and dry out 10 minutes
Turn from the pot. Many people
are especially fond of the brown
crust which is formed on the mound
of rice cooked by this method.
Note: If the washed rice is soaked
in cold water for one to two hours
the cooking time is materially short
ened. Be careful to avoid stirring
and overlooking this rice.
Steamed Rice: In method No. 2
a double boiler may be used instead
of the heavy kettle. When cooked
over IN cups milk may be used in
stead of the IL cups of water This
method produces well cooked, less
distinct grains than Method No. ]
and is, therefore, recommended
especially for cooking rice for
croquettes and rice for very young
children and invalids.
I use Method No l all the time
and always have white, fluffy rice
Hope this helps you.
1 should like to request a recipe
for "Sea Foam Candy" 1t was re-
quested by some one in the Clear
ing House some time ago, but If it
was published, it happened on the
one of the very, very, rare times
when missed It..
Why don't they have the RICH
on Saturdays and Sundays? 1t is
the most important thing In the
paper, to me anyway.
When I was child, we played a
card game with a pack of regular
playing cards called Casino" My
little boy now wants me to play
cards with him and to save my life
I can't remember how to play Ca
sino. Can any of the readers recall
this game and give me any instruc-
tions, AS I remember it could be
played with 2, 3, or players.
To Mrs. r. c. M. Mt. Rainier. re-
garding the Tuna Casserole. I think
the Tuna Casserole using potato
chips, instead of bread crumbs and
canned cream of mushroom soup
instead Of the white sauce, Is much
easier to concoct and is very much
tastier. Have you tried it? There
was a recipe for it in the Readers
Clearing House not very long ago.
STORING BOOKS.
From Mrs. A. L. B., Washington.
To N, Washington: Wrap then
individually in large sheets of tai
paper. It also preserves blanket:
and others things and is nice fol
lining store room shelves. Has ar
oily base and strong fumes of tar
Keeps all bugs, mould and damp
ness out. I purchased it in Miam
for 50 cents roll of many large
sheets. Hope you can obtain 1t al
some department store here.