Different ways to cook rice.

Rice must be washed thoroughly. A good way to do this is to place it in a colander filled with deep water. Rub the rice well with your hands, lift the filter to get in and out of the water, and change the water until the water becomes clear. Then drain. In this way, the semolina settles in the water and the rice remains thoroughly clean.

The best way to cook rice is to steam it. When boiled in large amounts of water, it loses some of its already low nitrogen content. It requires far less cooking time than any other grain. Like all dry grains and seeds, rice expands to many times its original mass when cooked. When cooking, each grain of rice should be separate and distinct, yet perfectly tender.

  • steamed rice.

Soak one cup of rice in one and four cups of water for one hour, then add one cup of milk, put in a serving bowl, put in a steamer or steamer, cover with a pot of boiling water and steam for one hour. During the first ten to fifteen minutes, it should be stirred occasionally with a fork.

  • Japanese style boiled rice is referred to as "soto."

Rice must be washed thoroughly in several waters before being soaked overnight. It should then be drained and cooked in a stew pan covered with a tight fitting lid. For proper cooking, one should use one and a half times the amount of boiling water that rice is weighed in ounces. When first preparing the rice, prepare it in such a way that the resulting volume of cooked rice is the same size as the amount of water used to heat it. Add the rice to boiling water and stir until the rice is covered and not removed again during the cooking process. At first, steam will escape through small holes in the lid while it's still on top of the pot. After about 8 to 10 minutes, when almost all of the water evaporates, only a faint steam will be present. The lid must then be removed from over the pot so that it doesn't burn and cool for 15 to 20 minutes before removing it altogether.

Rice should be boiled using one cup of boiling water per two quarts of rice. It should be boiled until tender, then quickly drained and placed in a low oven to finish drying. Care must be taken when handling rice to avoid damaging its structure. Additionally, small amounts of lifting and tamping with a fork result in flaky and dry final product.

  • Rice topped with fig sauce.

Steam a cupful of best rice as directed above. Once the rice is done, serve it with a fig sauce. Next, add a tablespoon of fig sauce to each serving bowl of rice. Finally, add plenty of cream to each serving bowl of rice. This style of serving rice requires no sugar for dressing; it's a healthy and nutritious breakfast option.

  • Orange rice is a dish that is frequently served in restaurants.

Rice must first be cleaned and steamed. Prepare segments of oranges by removing seeds and rinds while dividing into halves. While rice cooks, scatter a small amount of sugar over the oranges. Let them stand until ready to serve. Add a portion of orange to each serving of rice on a saucer.

  • Raisins and rice.

Place rice in a cup and wash in careful succession, rinsing each time until the water runs clean. Once the grain has begun to swell but is yet intact, mix in a fork with raisins. Then, add the rice to a heat source, heating as directed for Steamed Rice. When ready to serve, top with cream.

  • Rice with peaches is a traditional Chinese dish.

Rice should be steamed until ready before being served with cream and a peach that is nicely ripe and cut into slices on each plate.

  • Riced brown rice.

When browning rice, frequently check to make sure it isn't burning by altering the browning process. Rice needs to be evenly browned to avoid breaking apart and achieving a uniform shade of yellow to brown. For best results, use a shallow baking pan and place a cupful of rice on it. Set the pan in a moderately hot oven. After browning the rice, wheat-colored kernels should emerge from the browned rice. Browned rice requires two cups of water for each cup of rice. For best results, pre-soak the rice before steaming. Once properly cooked, rice should be dry and mealy with each grain separated from the next. This method of preparing browned rice is more effective than simply steaming regular rice.

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