Boiled Rice Recipe (Japanese Cook)

Wash the rice thoroughly; cook, in four times as much water, directly over the fire. Use a tightly covered saucepan, that the moisture or steam may be absorbed by the rice. Have the fire less brisk at the last of the cooking than at first.

Plain Boiled Rice

Cover the blanched rice with a relatively large quantity of salted boiling water and let cook rapidly in an uncovered saucepan until the grains are tender; drain off the water, cover the saucepan with a cloth and let stand on the back of the range to dry. Serve in a hot dish.

Turkish Pilaf Recipe

Set one cup and a half of stock, with one cup of stewed and strained tomato, over the fire. When boiling add one cup of well-washed or blanched rice and half a teaspoonful of salt; stir lightly with a fork, occasionally, until the liquor is absorbed. Then add half a cup of butter and cook over hot water until tender; remove, cover and stir with a fork before serving.

Rice With Bacon Recipe

Parboil three fourths cup of rice in boiling water five minutes and drain on a sieve. Pour boiling water over one fourth pound of bacon, then drain, cut into inch pieces and sauté to a light yellow color. Add the rice, three cups of stock or water, and a dash of pepper; let simmer until tender, then add a cup of well-reduced tomato purée (tomatoes passed through a sieve and simmered until thick), mix thoroughly, turn in a mound on a dish, and arrange curls of fried bacon on the sides of the mound.

Rice, Milanaise Fashion Recipe

Put two tablespoons of butter into a stewpan, and when hot cook in it, without browning, a slice of onion, chopped; then add half a cup of rice, thoroughly washed, and about a quart of stock (white) or hot water Cook until the rice is tender and the liquid is absorbed; then add two tablespoonfuls of grated cheese and salt, if needed. Stir gently with fork, turn into a serving dish, and sprinkle the top with a little more of the grated cheese. Serve as a vegetable, or as a luncheon dish, either with or without a brown sauce

Rice, With Parsley Or Chives Recipe

Cook half a cup of blanched rice in boiling salted water until tender (an aluminoid dish will be found useful for this purpose); add two tablespoonfuls of butter and one teaspoonful of fine-chopped parsley or chives; mix gently so as to avoid breaking the grains. Serve as a vegetable.

Rice, Creole Style Recipe

Chop fine a white onion and two green peppers, sauté with half a cup of raw ham, shredded rather fine, in one fourth cup of butter; cook about ten minutes, then add a cup of blanched rice and three cups of beef broth, simmer twenty minutes, then add four tomatoes, peeled and cut in slices, and one teaspoonful of salt. Cover and finish cooking in the oven or in a double-boiler.

Hot Rice Preparation To Serve With Compotes Of Fruit Recipe

Blanch one cup of rice; add salt and one quart of milk or hot water and cook until the liquid is absorbed and the rice is tender, adding more liquid, if needed. Add one fourth cup of butter, one fourth cup of sugar, and, if desired, the grated rind and juice of half a lemon or one teaspoonful of vanilla extract; mix thoroughly without breaking the kernels of rice. Butter a round basin or a border mould and press the rice into this. Set into the oven for ten minutes, then turn on to a serving dish.