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Rapid
Boiled Rice
Rapid
boiling is about the simplest way in which
to prepare
rice for the table. Properly boiled rice not only forms a valuable dish
itself, but is an excellent foundation for other dishes that may be
served at any meal.
Ingredients:
1 cup rice
3 teaspoons salt
3 quarts (12 cups) boiling water
Sufficient to serve eight.
Preparation:
- Wash the rice carefully and add
it to the boiling salted water. Boil
rapidly until the water begins to appear milky because of the starch
coming out of the rice into the water or until a grain can be easily
crushed between the fingers.
- Drain the cooked rice through a
colander,
and then pour cold water over the rice in the colander, so as to wash
out the loose starch and leave each grain distinct.
- Reheat the rice by
shaking it over the heat, and serve hot with butter, gravy, or cream or
milk and sugar.
NOTE:
This method is not desirable with enriched
rice, because the enrichment additives are flushed away when the
water is discarded.
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Did You Know?
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Rice
is first mentioned in the Yajur Veda (c. 1500-800
BC) and then is frequently referred to in Sanskrit texts. In India
there is a saying that grains of rice should be like two brothers,
close but not stuck together. Rice is often directly associated with
prosperity and fertility, hence there is the custom of throwing rice at
newlyweds. In India, rice is always the first food offered to the
babies when they start eating solids or to husband by his new bride, to
ensure they will have children.
Today, the majority of all rice produced comes from India, China,
Japan, Indonesia, Thailand, Burma, and Bangladesh. Asian farmers still
account for 92-percent of the world's total rice production.
Genetics shows that rice was first domesticated in the region of the
Yangtze river valley. |
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