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STEAMED RICE

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Seventh-day Adventist Publishing Association · Battle Creek, Mich. · Apr 30, 1901

FromReview and Herald, Vol. 78, No. 18.

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STEAMED RICE

Pour into the kettle which is to be used as a steamer, about one quart of boiling water. Wash one cupful of rice. If desired, add to the rice two tart apples, sliced thin, or a few raisins. Put this preparation into a two-quart pail, and add five cups of boiling water. Tightly cover the pail, also the kettle. Steam steadily for one hour, not longer, without stirring, when it will be ready to serve with any sauce. Prepared in this manner, there is no fear of its adhering to the dish in which it is cooked.