224. Rice - Chinese

Wash a cup of rice in several waters until the water is clear; then turn it into a saucepan and pour enough boiling water over to cover for nearly an inch. Add a teaspoon of salt, cover tightly and boil rapidly for fifteen minutes. Remove to a cooler part of the stove, replace the cover with a soft cloth folded several times, to absorb the moisture, and steam for fifteen minutes or more, until each grain is dry and separate.

225. Rice - Mexican

Wash half a cup of rice in two or three waters; drain and dry on a cloth. Heat a large spoonful of color (No. 119) in a small frying pan. Add an onion, chopped fine, the rice and a tomato cut up. Cook until the rice is slightly brown, then fill the pan with stock; add half a teaspoon of salt and cook until the liquid is absorbed and the rice is dry.

226. Rice - Neapolitan

Boil a slice of bacon, cut up, and a pinch of Spanish saffron in a quart of water ten minutes. Sprinkle in a scant teaspoon of salt, a tablespoon of grated Parmesan and a cup of washed rice. Cover and cook quickly for twenty minutes. Drain, press it into a greased mould, dot with a little butter and dry it in the oven for a few moments. Turn out on a hot dish and serve with eggs poached in olive oil.

227. Rice Ring Mould

Add a large lump of fresh butter to three cups of hot rice, boiled rather dry and, when melted, press into a greased ring mould and place in the oven for a few moments before turning out.

228. Risotto - Italian

Fry a chopped onion in a large spoon of olive oil until colored ; then add half a tablespoon of tomato conserve (No. 128), or two of tomato sauce, and a tablespoon of chopped dried mushrooms, which have soaked in water for half an hour. Simmer for ten minutes; then add a cup of washed rice and cover well with boiling water. Cover and boil quickly for twelve minutes; then season with salt, paprika and three tablespoons of grated cheese. Turn into a baking dish and cook in the oven for five minutes more.