Various ways to cook rice.
Rice must be washed thoroughly. A good way to do this is to put it in monkey in a deep pot of water. Rub the rice often by hand, lift the monkey inside and out of the water, change the water until it becomes clear. Then drain. In this way, sand was deposited in the water and the rice remained thoroughly and cleanly.
The best way to cook rice is steaming it. If boiled in a lot of water, it loses some of the already small proportion of the element of nitrogen, which requires much less time for cooking than any other cereal. Like all dried cereals and seeds, rice swells in cooking to the original bulk several times. When cooked, each grain of rice should be separate and clear, still completely soft.
rice.
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Immerse 1 cup of rice and 4 cups of water for 1 hour, add milk, turn it into a dish suitable for putting it out of the table and place it on a steam cooker or covered steamboat above the boiling water kettle Put, steam for 1 hour. It must be stirred for the first 10 or 15 minutes, occasionally with a fork.
Boiled rice (Japanese law)
------------------------------, by rinsing with some water, sufficiently purified rice, Soak it overnight. In the morning drain it and place it for cooking with the same amount of boiling water, ie water pint for 1 pint rice. For cooking, please use a firm stewpan cover. Heat the water to boil, then add rice, stir and then place the cover will not be removed again during boiling. When water boils at first, steam freely comes out from the bottom of the lid, but when the water evaporates almost, it will be 8 to 10 minutes, depending on the age and quality of rice, a faint suggestion of steam Only then will be observed, then the stewpan will need to be removed from the fire in several places in the range not swelling and drying, burning for 15 or 20 minutes.
Rice to be boiled in the usual way requires 2 quart boiling water in 1 cupful rice. It must be boiled rapidly until it gets soft, then it is set in a moderate oven to be drained at once, and then dried.If occasionally using a fork lifting and lifting occasionally it gets more flake and dry I will. But you have to be careful not to mash up rice grains.
Rice with figs sauce.
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Serve with the best cupful of rice as above, serve with sauce sauce when done, serve fig spoon with dishes of rice, plenty of cream. The rice thus offered is the most healthy breakfast dish without the need for sugar for dressing.
Orange rice.
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Wash and steam rice. Prepare some oranges by removing seeds and all white parts, separating into sections, and cutting each section in half. Lightly sprinkle with sugar with oranges and stand up while rice is being cooked. Offering part of oranges to each saucerful of rice.
Raisin with raisins.
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Wash and soak the rice cupful carefully and cook it as instructed by steamed rice. After the rice began to swell, use a fork for the purpose before it is softening, lightly stir it, raisin cupful. Serve with cream.
Peach rice.
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After steaming the rice, slice it into each dish with cream and ripe peach cuts.
Contemporary rice.
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Spread the cupful of rice on shallow baking tin and put it in a moderately hot oven to brown. It should be stirred frequently to prevent burning and ensure color uniformity. The nucleus of each rice must be yellowish brown for the color of ripe wheat when it is brownish enough. With the same steam as for ordinary rice, only 2 cups of water was used for 1 brown rice, omitting preliminary dipping. When cooked properly, each kernel will be separated, dried and koned. The rice prepared in this way can be digested more definitely than if cooked without browning.
Rice must be washed thoroughly. A good way to do this is to put it in monkey in a deep pot of water. Rub the rice often by hand, lift the monkey inside and out of the water, change the water until it becomes clear. Then drain. In this way, sand was deposited in the water and the rice remained thoroughly and cleanly.
The best way to cook rice is steaming it. If boiled in a lot of water, it loses some of the already small proportion of the element of nitrogen, which requires much less time for cooking than any other cereal. Like all dried cereals and seeds, rice swells in cooking to the original bulk several times. When cooked, each grain of rice should be separate and clear, still completely soft.
rice.
-------------
Immerse 1 cup of rice and 4 cups of water for 1 hour, add milk, turn it into a dish suitable for putting it out of the table and place it on a steam cooker or covered steamboat above the boiling water kettle Put, steam for 1 hour. It must be stirred for the first 10 or 15 minutes, occasionally with a fork.
Boiled rice (Japanese law)
------------------------------, by rinsing with some water, sufficiently purified rice, Soak it overnight. In the morning drain it and place it for cooking with the same amount of boiling water, ie water pint for 1 pint rice. For cooking, please use a firm stewpan cover. Heat the water to boil, then add rice, stir and then place the cover will not be removed again during boiling. When water boils at first, steam freely comes out from the bottom of the lid, but when the water evaporates almost, it will be 8 to 10 minutes, depending on the age and quality of rice, a faint suggestion of steam Only then will be observed, then the stewpan will need to be removed from the fire in several places in the range not swelling and drying, burning for 15 or 20 minutes.
Rice to be boiled in the usual way requires 2 quart boiling water in 1 cupful rice. It must be boiled rapidly until it gets soft, then it is set in a moderate oven to be drained at once, and then dried.If occasionally using a fork lifting and lifting occasionally it gets more flake and dry I will. But you have to be careful not to mash up rice grains.
Rice with figs sauce.
--------------------
Serve with the best cupful of rice as above, serve with sauce sauce when done, serve fig spoon with dishes of rice, plenty of cream. The rice thus offered is the most healthy breakfast dish without the need for sugar for dressing.
Orange rice.
-----------
Wash and steam rice. Prepare some oranges by removing seeds and all white parts, separating into sections, and cutting each section in half. Lightly sprinkle with sugar with oranges and stand up while rice is being cooked. Offering part of oranges to each saucerful of rice.
Raisin with raisins.
-------------------
Wash and soak the rice cupful carefully and cook it as instructed by steamed rice. After the rice began to swell, use a fork for the purpose before it is softening, lightly stir it, raisin cupful. Serve with cream.
Peach rice.
------------------
After steaming the rice, slice it into each dish with cream and ripe peach cuts.
Contemporary rice.
-------------
Spread the cupful of rice on shallow baking tin and put it in a moderately hot oven to brown. It should be stirred frequently to prevent burning and ensure color uniformity. The nucleus of each rice must be yellowish brown for the color of ripe wheat when it is brownish enough. With the same steam as for ordinary rice, only 2 cups of water was used for 1 brown rice, omitting preliminary dipping. When cooked properly, each kernel will be separated, dried and koned. The rice prepared in this way can be digested more definitely than if cooked without browning.
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