"Rice is the most easily digested of all the cereals. The Japanese, famous for their athletic superiority and wonderful endurance, use rice unpolished. The rice of commerce is not only stripped of much of its most desirable qualities, but in order to make it attractive it is coated with glucose and talc to produce the pearly appearance. Persons using such rice should be careful to wash it thoroughly. After once eating unpolished rice, the rice of commerce will never again be accepted. To eat polished rice is like eating shavings instead of real, satisfying substance."-Henry S. Clubb, President Vegetarian Society of America, in "Life and Health," and " The Vegetarian."
Wash commercial rice in several waters, scrubbing it thoroughly with the hands, in a colander set in a pan of water, rinsing the colander up and down. Then put it over the fire in cold water, boil for 5 m. and drain, before cooking after any of the methods.
After washing and parboiling rice, throw it into 3 or 4 times its bulk of boiling salted water, stir it over a hot fire until it rolls up in the rapidly boiling water. Let it boil in this way until it swells, then set into the outer boiler or on the back of the stove on a pad until it is perfectly tender. If rice is cooked in a double boiler, use the smaller quantity of water, and the larger if cooked altogether over the fire. Do not stir after it begins to swell. This is practically the Japanese method.
Another Japanese way is to soak the rice over night, drain and put to cooking in an equal quantity of boiling water, keeping closely covered all of the time.
After washing, soak 1 cup of rice in 1 1/4 cup of warm water for an hour or longer, in a dish suitable for serving it in. Add 1 level teaspn. of salt and 1 cup of milk and steam, without stirring, for just 1 hour. Serve at once, or if it has to stand, cover close so that the top kernels will not become hard.
All milk may be used by taking 2 3/4-3 cups. If the milk fills the dish so that it is just ready to run over, the rice when steamed will stand snowy white above the top of the dish.
1/2-3/4 cup rice 1/2 teaspn. salt 2 qts. rich milk
Parboil rice 5 m. and drain, add it to milk in pudding dish, stir even in bottom of dish, set in slow oven, cover and bake 2-3 hrs. without stirring, or until milk is all thickened and creamy with rice; if the milk boils over under the cover, the oven is too hot. This is so delicious that it does not require anything additional in eating but it may be served with sugar, maple sugar or syrup.
Wash if commercial rice, spread on tin and put in warm place to dry. When throughly dried, put in slow oven and color to an even light brown. Soak for 1 hour in an equal quantity of lukewarm water, then add 3 times the quantity of rich milk, with or without 1 level teaspn. salt to the cup of rice; steam, or cook in double boiler for 1 hour. Serve plain. The rice may be ground.
1 cup cold, fine hominy porridge 1 pt. milk
1 teaspn. butter salt
1 teaspn. sugar 3 eggs
Mix hominy and yolks of eggs thoroughly; add melted butter, then sugar and salt and the milk gradually, mixing hominy to smooth paste. Chop in stiffly-beaten whites and bake in buttered dish in moderate oven. Serve as vegetable for dinner or as principal dish for luncheon or supper.