Show PLAN FO FOR R COOKING RICE PROPERLY t NM i 4 t aae 1 16 y yr r sl s l 1 h f k If as Cooking Rice So That It Is Ie Flaky Flaky and Each Grain Se Separate arate f Prepared by the United d states Department of at Agriculture Rice nIce can be cool cooked ed so that t It Is flaky and so each grain remains separate say food specialists In the United States Department of Agriculture To ob obtain ob tain tamn this result wag wash the rice thoroughly boll boil it In a large proportion of water and do not overcook overcool 1 To 1 l' l cupful of dry rice use 4 or 5 quarts of water anti and 1 teaspoonful of salt Wash AVash the rice through several waters until all th the loose star starch h Is Is' removed removed removed re re- re- re moved and drain it Have the boiling water ready In a deep saucepan add the salt slowly drop In the rice and allow it to boll boil rapidly fo for ab about ut 1 15 or 20 minutes or until a grain when pressed presed between the thumb and finger Is Jq entirely soft In order to prevent the rice from sticking to the pan pun lift It If necessary from time Ime to time with a fork but do not stir it for stirring is likely to break the grains When sufficiently cooked turn the rl rice e Into a colander or a sieve and after the water has d drained off cover with a cloth and set over a pan of hot water on Ion the back of the sto stove or I In the oven or turn the rice into a n shallow pan cover with a lid and place it in n a warm o oven en for a short time Treated in this wa way the grains swell and ar are kept separate |