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Show RICE IN CHINESE FASHION Ono Method of Yellow Race That May H Well Be Copied by the American Cook. Tho Chinese method of cooking rice H differs from that of the ordinary tH housewife, and tho rice when dona, KbbbbbbI Instead of being a mushy, sticky H pasto, is spotlessly white, perfectly H dry, with each grain standing by It- H self. To attain theso results pick the H rice over carefully to remove all re- J fuse; then wash It through several iflJ waters, rubbing It between tho hands -LbbbbbbI to remove the coating of starchy H powder.. When the water la perfectly j H clear you will know that tho rice la H In fit condition to bo cooked. Hdvat somo water boiling In a saucepan, the- jH proper proportions being about two jH quarts of unsalted water to each ball ibbbbbbbbI pint of rlco. Sprlnklo the rlco In, so ' so slowly that tho water will scarcely, stop boiling and cook It at a gallop In order that tho grains may bo kept H In motion whllo boiling. Do not stir iaaBBBBBai or touch tho rlco In any way after, I LLm tho grains havo commenced to soften. i H When they nro dono drain off all the water and set tho pan in the oven, H that tho rlco may swell. Do not let J It cook or brown, and serve It as soon as It has becomo thoroughly dry,' ,' which will probably bo in less than, - H ten minutes. Let each person salt fl the rlco to suit his own taste after it ' i has been brought to the tablo. |