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Laboratory Exercises (Boiled Rice Chinese method C)

Boiled Rice (Chinese method). 1 C. Rice 2 qts. boiling water 1 T. salt 1. Pick over the rice and wash it well. 2. Add to rapidly boiling, salted water a few grains at a time so as not to stop the boiling. If the rice settles to the bottom, stir it gently with a fork or wooden spoon. Keep the grains dancing about in the water so they will not stick together. 3. Boil until grains are soft. (About 25 minutes.) Cut a grain in two; if there is no hard core in the center the rice is done. 4. Drain in colander and rinse with hot water. 5. Dry in open oven or on back of stove. Every grain should stand out plump and separate.

Steamed Rice. 1 C. rice 3 C. water or 1 C. water and 2 C. milk 1 t. salt 1. Put water in upper part of double boiler over the fire and bring to boil. 2. Pick over and wash the rice and put into the boiling water. 3. Boil five minutes, then place upper part of boiler over hot water, cover and steam from forty to fifty minutes, or until the grains are soft. 4. Uncover and allow the steam to escape.

Note. If milk is used, boil rice in one cup of water for five minutes, then add the milk and place over hot water to steam. Rice with Chopped Parsley. 1 C. rice 3 T. butter 2 rounding T. chopped parsley salt, pepper 1.

Boil rice by Chinese method. 2. Wash parsley and chop fine. 3. Add butter, salt, pepper and parsley to the hot rice and serve with meat, in the place of potatoes.

Rice with Tomato Sauce. 2 C. tomatoes 1 sliced onion 2 pepper corns 3 T. butter 3 T. flour 1 t. salt C. rice 1. Boil rice by Chinese method. 2. Cook tomato, onion, pepper, and salt together until tomato is soft, then rub through a strainer. 3. Melt butter in a sauce pan 4. Add flour and stir until smooth. 5. Place on fire and cook until it bubbles. 6. Add strained tomato and boil two minutes, stirring constantly. 7. Add boiled rice to the tomato sauce, re-heat and serve as vegetable.

Curry Sauce. 3 T. butter 1 t. salt t. curry powder + t. pepper 2 slices onion 3 T. flour 1½ C. scalded milk 1. Brown onion in the butter.

RICE 2. Remove onion and add flour and seasonings to the butter. 3. Stir until smooth. 4. Place on fire and cook until it bubbles. 5. Add scalded milk and boil two minutes, stirring constantly. Escalloped Rice. 2 C. cooked rice dish.

C. grated cheese (2 oz.) 1 C. white sauce or tomato sauce C. buttered crumbs 1. Put a layer of rice in the bottom of a buttered baking 2. Add a layer of white sauce, then one of grated cheese. 3. Repeat until the dish is full, then spread buttered crambs on top. 4. Bake for twenty minutes, or until the crumbs are brown and the sauce bubbles up through the crumbs.

Note. For white sauce, use 1 C. milk, 1 T. butter, 1 T. flour, t. salt. Make the same as tomato sauce.

For buttered crumbs, use 1 T. butter to C. crumbs. Melt the butter in a sauce pan, add crumbs, and stir until all the crumbs are coated with butter.