Boiled Rice, 100 Calories

(Individual Rule).

2 tablespoons rice. 2 cups boiling water.

½ teaspoon salt.

Wash rice thoroughly and add gradually to the boiling salted water, care being taken that the water does not stop boiling. Boil uncovered twenty minutes, or until grains are soft. Turn into a strainer and pour over it one cup of lot water and drain, put in oven a few moments to dry, with oven door open. Serve as a cereal with sugar or cream or as a pudding with cooked dates and whipped cream, or plain with Soft Custard.

Note

Keep rice well covered with water while cooking.

Dates

Cut in small pieces, add a little water to partly cover and cook until soft. Simmer and do not stir.

Steamed Rice, 265 Calories

(Individual Rule).

1/3 cup rice. ½ teaspoon salt.

1 cup boiling water.

Pick over the rice, wash in three or four waters; put it with the boiling water and salt in upper part of double boiler. Do not stir while cooking. Steam one hour, or until the grains are tender. Serve as a cereal with sugar or cream or as a pudding with Soft Custard, or with sugar and cream.

Note

A few dates cut in narrow strips may be added just before serving if desired. Part milk may be used in the cooking.