Salt Lake Telegram | 1921-03-02 | Page 16 | Cooking Rice

COOKINQ RICE. Rice to be at Ka beat and mont attractive at-tractive to aerve should be light and puffy with each kernel whole and dry.! Try the following metnod of rooking rlo and are If it isn't an Improvement on the old way of polling. Tut 1 cup of rice In a Blew pan with sufficient cold water to cover. Bring to the bolting point atrnln and Munch i In cold water, lluve S or 4 plnta of salted boiling water tn a kettle. Tut In1 the rice, and coog 11 or 1ft minutes. Turn Into a colander, pour hot water over It, cover with a clean dry cloth and let atand near the fire for two houra. Kverv grain ahould be separate separ-ate ami fluffy.