Traditional Boiled Rice

Traditional Boiled Rice

Ingredients:
1 c. rice
3 tsp. salt
3 qt. boiling water

Directions:
Wash the rice carefully and add it to the boiling salted water. Boil
rapidly until the water begins to appear milky because of the starch
coming out of the rice into the water or until a grain can be easily
crushed between the fingers. Drain the cooked rice through a colander,
and then pour cold water over the rice in the colander, so as to wash
out the loose starch and leave each grain distinct. Reheat the rice by
shaking it over the fire, and serve hot with butter, gravy, or cream or
milk and sugar.
57. JAPANESE METHOD OF COOKING RICE.--Rice prepared by the Japanese
method may be used in the same ways as boiled rice. However, unless some
use is to be made of the liquid from boiled rice, the Japanese method
has the advantage of being a more economical way of cooking this cereal.
JAPANESE METHOD
(Sufficient to Serve Eight)