Rice Recipe Information
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
usually I cannot improve on the recipes given on the packages of
various brands are quick cooking rice and other kinds of rice. Follow
directions exactly the first time you use a new brand of rice. Then make
your corrections as to time and amount of water, at the recipe does
not seem right for your needs, I find, however that quick cooking rice,
which, according to some package recipes, should steam 13 minutes
tightly covered, is ready in 10 minutes, all liquid absorbed, the rice
Dan grains distinct, tender, the kettle full of fluffy, delicious rice.
Wild Rice: For wild rice, most package recipes do not call for long
enough soaking, and in most cases cooking time is also too short. Wash
wild rice thoroughly and drain. Cover with cold wter and let soak
several hours or all day. To cook, drain. Cover with a mixture of half hot
water and half consomme. Use 2 1/2 cups liquid to 1 cup rice. Add
1 tbs grated orange peel or finely chopped mushrooms for each
cup rice. Cover saucepan. Bring to a boil. Reduce heat to moderate
, cook slowly 45 minutes to 1 hour, until rice is fluffy, tender, and the
dark seed shells have opened and softened. Al liquid should be
The brand of wild rice you use may not call for such long cooking.
Watch the saucepan. Test for doneness and adjust cooking time ac-
cordingly. This rice, which is now cultivated in certain parts of the
country varies from one section to another. It isd so delicious, especially
with game and poultry, that it deserves a place in your menus. I always
hve some cooked, and in the freezer, to dress up meals for unexpected
guests. It heats up beautifully in a steamer.
Almond Rice When cooking rice, either the quick-cooking or long-
process variety, add a fews tablespoons of slivered blanched almonds just
before serving. Mix almonds lightly into hot rice using 2 forks.