Various methods of preparing rice.

.Various methods of preparing rice

It is necessary to wash rice well. An effective method for doing this is to place it in a deep pan of water inside a colander. After giving the rice a thorough hand rub, drain the rice and move the colander in and out of the water as needed to make it clear. This leaves the rice completely clean once the grit is put in the water.

Steaming rice is the most efficient way to cook it. It loses some of its already-minimal percentage of nitrogenous components while boiling in a large amount of water. Cooking time is significantly shorter than with any other grain. Similar to other dried grains and seeds, rice expands during cooking up to multiple times.

.rice cooked in steam.

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After soaking one and a quarter cups of rice in one and a half cups of water for an hour, add a cup of milk, transfer the rice into a dish fit for serving at the table, set it in a covered steamer or steam cooker over a pot of boiling water, and steam it for an hour. For the first ten or fifteen minutes, it should be periodically stirred with a fork.

 

rice cooked in a Japanese style.

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After giving the rice several thorough washes, let it soak for the entire night.  After draining it in the morning, cook it in a pint of boiling water—that is, one pint of water for every pint of rice. Use a stewpan with a lid that fits snugly when cooking. Bring the water to a boil, add the rice, and mix. Then, place the rice on the

cover, which should not be taken off again while the food is simmering. Steam will initially rise freely from under the cover as the water boils, but after the water has almost evaporated—which should happen in eight to ten minutes, depending on the rice's age and quality—only a faint hint of steam will be visible. At that point, the stewpan needs to be moved from over the fire to a spot on the range where it won't burn, where it will swell and dry for fifteen or twenty minutes.

When boiling rice the traditional way, you need two quarts of boiling water for every cup of rice. It needs to be quickly boiled until soft, then immediately drained and placed in a moderate oven to dry out. It becomes more flaky and dry when you pick and raise it gently with a fork every now and then.  But be careful not to mashing the rice grains 

.fig sauce over rice

After steaming a cup of the best rice according to the above instructions, serve it with fig sauce. Serve each saucer of rice with a tablespoon of the fig sauce and lots of cream. This style of rice is very healthful for breakfast and doesn't require any sugar for dressing.

 

Rice with orange color.

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Rice should be cleaned and steamed. Cut several oranges into half and remove the seeds and the white layer after dividing them into quarters. While the rice is cooking, gently dust the oranges with sugar and allow them to stand. Put some of the orange on top of each rice dish.

rice paired with raisins.

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Wash a cupful of rice with care, soak it, then cook it as you would steamed rice. Once the rice has started to expand, but before it becomes too soft, gently mix in a cup of raisins with a fork. Accompany with cream. 

Peaches and rice.

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After the rice is finished steaming, top each plate with a perfectly ripened peach that has been peeled and sliced, and serve with cream.

 

rice that has browned.

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Arrange a cup of rice into a shallow baking tray, then place it in a moderately heated oven to caramelize. Stirring regularly will be necessary to provide a uniform hue and prevent burning. Once adequately toasted, each rice kernel should have a yellowish brown color, around the wheat's matured color. Follow the directions for regular rice, but skip the initial soaking and use just two cups of water for every cup of browned rice. Each kernel will be separated, dry, and mealy when cooked to perfection. This method of cooking rice definitely makes it easier to digest than cooking it without browning.