Boiled Rice II
There are a great many people whose only idea of rice is a small amount of a gluey substance,
which is served with different dishes in hotels and restaurants in the sections of the country where rice is so popular.
If more people understood how to cook rice it would be appreciated as a delicious and nutritious food.
With the gumbo and stews, recipes of which are to be given in this book, rice is a necessary part of the meal.
In New Orleans and southern Louisiana, a housewiife would not think of leaving rice off her dinner menu.
It is always served with meat dishes, and the delicious Creole dinner, red beans and rice, is very popular as a luncheon dish.
For a family of six take 1 1/2 cps rice, and 3 pints water, and 1 tsp salt. Wash the rice in a little water, pour it off and put the rice
in a pot with the salt and water, and set on a low flame, so that it would take about 15 minutes to come to a boil, then take up a grain
and chew it. If there is a little hard spot left in the middle of then grain, the rice is not done. Continue to taste every minute or two
and as soon as the grain is well done all the way through, take off the fire and pour off the most of the water, then draw on and pour off
the rice in two pots of cold water, pour rice into a collander, and set over a tall pot in which there are a few inches of slowly boiling
water, and allow to steam for a half hour or less if necessary. Never steam rice in a low pot. If the water during the steaming process
touches the rice, the rice will be soggy and not fit to eat. This method of cooking requires but a few minutes care, and never fails to give
you a delicious dish of rice with every grain separate.The old Creole method of cooking rice, which I shall not give here, is only a success
on a wood stove, in a thick iron pot. When cooked on the intense heat of a gas stove it is more apt to scorch.