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Boiled Rice.
Ingredients.
Rice. Salt.
Method.
1. Wash your rice in two or three waters. 2. Pick out all
the yellow grains and pieces of black. 3. Drain off the water and rub
the rice with your hands. 4. Just before putting it on to boil pour
some fresh cold water over it. 5. Drain on a colander. 6. Shake
the rice into plenty of boiling water with a small teaspoonful of salt.
7. Give it one or two stirs with a wooden spoon. 8. Skim it
occasionally. 9. Let it boil briskly about 17 minutes with the lid
partly off. 10. Try a grain or two with the thumb and finger and if
tender turn it into your colander, and hold it under the tap to let the cold
water run on to the rice one or two seconds. 11. Dry it before the
fire or turn it for a few minutes to a warm dry saucepan. 12. Stir or
shake it occasionally to prevent the grains sticking to the bottom of the
saucepan. 13. When the rice has become quite dry, take it out carefully
with a wooden spoon and place it lightly on a hot dish.
PRECAUTIONS.-Every grain of rice should be separate, dry, and well
boiled.
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