How to Cook Rice | AdventAI

International Tract and Missionary Society · Oakland, California · Jun 26, 1884

FromSigns of the Times, Vol. 10, No. 25.

How to Cook Rice.

A RECENT traveler in Japan says: "They know how to cook rice here, and for the benefit of the grocers and consumers in the United States I investigated the matter. Only just enough cold water is poured on to prevent the rice from burning to the pot, which has a close-fitting cover and is set on a moderate fire. The rice is steamed, rather than boiled, until it is nearly done; then the cover of the pot is taken off, the surplus steam and moisture are allowed to escape, and the rice turns out a mass of snow-white kernels, each separate from the other, and as much superior to the soggy mass we usually get in the United States as a fine, mealy potato is to the water-soaked article. I have seen something approaching this in our Southern States, but I do not think even there they do it as skillfully as it is done here, and in the Northern States but very few persons understand how to cook rice properly. I am sure that if cooked as it is here the consumption of this wholesome and delicious cereal would largely increase in America."