ART IN BOILING RICE

Sun (Auckland), Volume I, Issue 175, 14 October 1927, Page 5

ART IN BOILING RICE

When you buy rice, be sure you get the unpolished variety. The highlypolished grain looks mare attractive and is far more expensive, but it has been deprived of its most valuable constituent. Therefore be firm. Now as to boiling. First the grain must be put through a cleansing water —and it is better to do this just before using in order to prevent absorption. Then drop slowly into a saucepan of rapidly boiling salted water, so that the tiny rice grains are kept in perpetual motion. Sufficient water should be provided to allow for their tendency to swell, so that they will not soak up the liquid and defeat the end in view—that of keeping each grain separate. As soon as the rice is tender, it should be drained into a large colander to admit of being shaken apart. If it is to be used in a short time, it may be left in the colander and put in front of the fire, or in the oven with the door left open, so that all moisture may evaporate. If some little time is to elapse before using, a cup of cold water may be poured through the rice as soon as it is drained and the rice may then be set where it will dry slowly. It is well, once in a while, to shake the pan in which rice is cooking in order to prevent the chance of any grains dropping to the bottom and sticking. If it be necessary to stir it either when cooking or drying, a fork is preferable to a spoon, the chances of mashing being less. Prepared in this manner it is flaky and appetising in appearance. RICE WATER HAS MANY USES The water in which rice is cooked has many uses. It makes a smooth thickening for gravies; a nutritious foundation for soup and, in addition to this, is an excellent substitute for starch when "getting up” muslins and delicate fabrics.