To Cook Rice by Mrs. D. A. Fitch

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Jun 1, 1916

To Cook Rice

By Mrs. D. A. Fitch

MRS. D. A. FITCH

The maid did not cook the rice in a manner to appeal to the gustatory sense of the family. Her method was to throw it into cold or hot water as might be most convenient, and let it boil or simmer as it might happen. The result was a pasty mess, often sticking to and burning on the kettle.

Becoming aware of her lack of success, and being willing to learn, she sought information from another. The recipe given was as follows: Have about eight times as much salted boiling water as there will be of rice. Slowly drop in the well-washed rice and keep it boiling until tender, then drain through a fine colander. With the rice still in the colander, dash over it a little cold water. This will keep the kernels from adhering. If much cooled, reheat before serving.

Chinese Method

If any one should know how to cook rice, surely it is the Chinese housewife. The following is said to be “the way they cook rice in China.” The recipe was contributed to the Christian Endeavor World by Harriet E. Clark:—

“First wash the rice, rubbing it between the hands in many waters, till there is no cloudiness in the water. Put the rice in an agate kettle, and pour on about two and one-half cups of cold water to one cup of rice, leaving in the kettle a space of about six inches above the rice for the steam which will cook your rice.

“Cover the kettle so tightly that the steam cannot escape, and let it cook very fast over a hot fire for about fifteen minutes, or until the steam smells strongly of rice. Do not lift the cover from the time you put it on until you are ready to use the rice. When the steam smells strongly of rice, set the kettle on the back of the stove, where it will be hot, but not hot enough to boil or burn. In about twenty minutes take off the cover, and you will find your rice perfectly cooked, each grain separate and tender, and white as snow. If any of the rice sticks to the bottom of the kettle, do not scrape it off, as this will not be fit to use.

“The Chinese do not salt their rice. If you want yours salted, as you probably do, put salt into the water in the beginning.

“Be sure to keep the kettle covered so tightly that the steam cannot escape, and do not lift the cover once until the rice is cooked. You will spoil your rice if you yield to the temptation.”