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Steamed
Rice
To
steam rice requires more time than
either of the
preceding cooking methods, but it causes no loss of food material.
Then,
too, unless the rice is stirred too much while it is steaming, it will
have a better appearance than rice cooked by the other methods. As in
the case of boiled rice, steamed rice may be used as the foundation for
a variety of dishes and may be served in any meal.
Ingredients:
1 cup rice
1½ teaspoons salt
2½ cups waterSufficient to serve six.
Preparation:
- Wash the rice carefully and add
it to the boiling salted water. Cook
it
for 5 minutes and then place it in a double boiler and allow it to cook
until it is soft. Keep the cooking utensil covered and do not stir the
rice.
NOTE: About 45 to 50 minutes will be
required to cook rice in this way. Serve in
the same way as boiled rice.
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Did You Know?
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Rice
is not native to the Americas but was introduced to the Caribbean and
South America by European colonizers at an early date with Spanish
colonizers introducing Asian rice to Mexico in the 1520s at Veracruz
and the Portuguese and their African slaves introducing it at about the
same time to Colonial Brazil.
Recent scholarship suggests that African slaves played an active role
in the establishment of rice in the New World and that African rice was
an important crop from an early period. In either case, varieties of
rice and bean dishes were a staple dish along the peoples of West
Africa and they remained a staple among their descendants subjected to
slavery in the Spanish New World colonies Brazil and elsewhere in the
Americas.
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