Chinese Rice

Ingredients

• a large amount of rapidly boiling salted water
• the rice

Method

1. 1

   Pick over the rice, wash thoroughly, then add the rice slowly to boiling salted water.

2. 2

   Leave the kettle uncovered and do not stir.

3. 3

   When the grains are tender (about 25 to 30 minutes), drain off excess water and pour boiling water through it to wash off surface starch.

Nutrition per serving

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 49. The excerpt below is the record exactly as published.

a large amount of rapidly boiling salted water. The rice should be added so slowly that the water continues to boil all the time the rice is being added. Leave the kettle uncovered and do not stir the 'rice. When the grains are tender (it takes about 25 to 30 minutes), put the rice into a colander or wire strainer, drain off the excess of water and pour a little boUing water through it to wash off the surface starch. This keeps the grains distinct and does not cool the rice to any great extent. Poar Man's Bice Pudding 1^ C. rice — thoroughly wash 4 C. milk Vi t. salt Ys C. sugar Grated rind of lo lemon. I\Iix ingredients. Bake in a buttered baking dish in a slow oven from 3 to 1 hrs. Stir frequently during the first hour of baking to prevent rice from settling. Serve either hot or cold. Simple Courses in Home Economics 127 Rice and Cheese t Proportio7is : y^ C. rice — uncooked — to prepare, steam or cook following method for Chinese rice 1 C. grated cheese White sauce (recipe below). 4 T. butter 4 T. flour 1 t. salt Melt butter, add flour, stir until well blended, then add gradually 2 C. milk Stir constantly. Cook until the consistency of thick cream. Directions: Butter baking dish. Arrange in layers the cooked rice, grated cheese and white sauce — Using Vo of each portion for each layer. Kepeat using the remaining portion. Cover with buttered bread crumbs. Bake until thoroughly heated through and crumbs are brown. Time reciuired for baking, 15 to 20 m. Serve hot. Steamed Rice 1 C. rice — wash thoroughly, add 1 t. salt 21/2 to 31/0 C. boiling water. Note: Small, shrunken grains of rice require more water than large, full grains. Place the above mixture, directly over the flame, heat to the boiling point. Boil 3 m.. then continue the cooking until the rice

Cook this with the app: pantry check, scaling, and the assistant.