Steamed Rice

No. 1283. - Rice is the same, either steamed or boiled, differing only in the mode of cooking. Wash and drain the Rice and put it in a saucepan or a can. Pour over it twice as much cold water as there is Rice and season it with salt. Place the pan or can into the steam boiler, cover the boiler, turn on the steam and let it remain there about thirty minutes, when it should be sufficiently cooked. Have the pan or can perfectly clean or the Rice will have a rusty color when cooked.

Rice Boiled With Broth

No. 1284. - Wash one pound of Rice in cold water, then drain it and put it into a saucepan with plenty of cold water. Set it on a brisk fire to boil for two minutes (occasionally stirring it). Then immerse it in cold water and drain it dry. Then put it into a saucepan and moisten it with broth enough to cover the Rice one and a half times its depth. Season with salt, cover the saucepan and set it on the fire. As soon as it boils set it on the side of the fire, let it boil slowly for twenty minutes, and then the Rice will be cooked dry. Then add six ounces of butter, divided into small pieces, and a pinch of nutmeg, and mix them gently with a wooden spoon. Rice cooked in this way is used for garnitures, borders, Timbals, soups, etc.

Rice Borders

No. 1285. - Cook the Rice as in Nos. 1282 and 1284. Then butter a border mould with clarified butter, press the Rice into it around the sides and bottom tightly, leaving a space in the center. Smooth it nicely on top, cover it with a buttered paper cover, and set the mould in a moderate oven for fifteen minutes. Then take it out, set it on the dish it is to be served on, and in five minutes lift off the mould carefully. Then fill the center of the border with the preparation intended for it.

Note. - When Rice is used for garnishing side dishes, it may be moulded in a Charlotte mould, or in a deep kitchen spoon. For the latter style dip the spoon in warm water, fill it with Rice, then gently press the Rice into an oval shape in the spoon. Then place the Rice on the dish that is to be garnished.

Rice For Purees Or Bisque Soups

No. 1286. - Rice is used in thickening Purees and Bisque or Cream soups, to which it imparts a delicacy for which these soups should always be distinguished. Wash the Rice in cold water, drain it, and put it into a saucepan. Pour over it four times as much chicken or veal broth as there is Rice, season with salt and add a piece of butter, one carrot and one onion, having four cloves stuck into it. Cover the saucepan and let the Rice cook until it is thoroughly done. Then take out the onion and carrot, put the Rice into a mortar and pound it into a fine paste. It may then be used as directed in the Book on Soups.

Rice, Family Style

No. 1287. - Wash and drain one pound of Rice in cold water and put it into a saucepan with some water. Set it on the fire and let it boil for five minutes, occasionally stirring it. Then immerse it in cold water and drain it. Parboil half a pound of lean salt pork, trim it and cut it into pieces about an inch long. Put into a saucepan, fry it lightly and then add a pint of white broth and the Rice. Season with salt and pepper and let it cook slowly, occasionally stirring it up. When the Rice is cooked, add three spoonfuls of reduced Tomato sauce. Mix the whole gently with a spoon, without mashing the Rice, and serve it with fried sausages around the dish.