Boiling Steamed Rice

Boiling Steamed Rice

Ingredients:
1 cup rice
23/4 to 31/4 cups boiling

Directions:
water
1 teaspoon salt
(according to age of rice)
Put salt and water in top of double boiler, place on range, and add gradually well−washed
rice,
stirring with a fork to prevent adhering to boiler. Boil five minutes, cover, place over under
part
double boiler, and steam forty−five minutes, or until kernels are soft; uncover, that steam may
escape. When rice is steamed for a simple dessert, use one−half quantity of water given in
recipe, and steam until rice has absorbed water; then add scalded milk for remaining liquid.
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To wash rice. Put rice in strainer, place strainer over bowl nearly full of cold water; rub
rice
between hands, lift strainer from bowl, and change water. Repeat process three or four times,
until water is quite clear.
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Rice with Cheese
Steam one cup rice, allowing one tablespoon salt; cover bottom of buttered pudding−dish
with
rice, dot over with three−fourths tablespoon butter, sprinkle with thin shavings mild cheese
and a
few grains cayenne; repeat until rice and one−fourth pound cheese are used. Add milk to half
the
depth of contents of dish, cover with buttered cracker crumbs, and bake until cheese melts.
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Rice à la Riston
Finely chop two thin slices bacon, add to one−half raw medium−sized cabbage, finely
chopped;
cover, and cook slowly thirty minutes. Add one−fourth cup rice, boiled, one−half teaspoon
chopped parsley, and salt and pepper to taste. Moisten with one−half cup White Stock, and
cook fifteen minutes.
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Turkish Pilaf I
Wash and drain one−half cup rice, cook in one tablespoon butter until brown, add one cup
boiling water, and steam until water is absorbed. Add one and three−fourths cups hot stewed
tomatoes, cook until rice is soft, and season with salt and pepper.
Chapter VI − CEREALS 107
The 1918 Fanny Farmer Cookbook
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