|VIEW THE MOBILE VERSION of www.homemadecookies.ca|| Informational|
Other Recipes from CEREALSRice Strudel
Laws About Cereals
Oatmeal With Cheese
Baked Apple With Oatmeal
SautÉd Cornmeal Mush
Barley, Tapioca, Sago, Etc
Rice In Milk
Rice With Grated Chocolate
Apples With Rice
Boiled Rice With Pineapple
Eggs Baked In Rice
Rice And Nut Loaf
BOILED RICE(Cereals) - (The International Jewish Cook Book)
Put one-half cup of rice in a strainer; place the strainer over a bowl
nearly full of cold water; rub the rice; lift the strainer from the bowl
and change the water. Repeat this until the water in the bowl is clear.
Have two quarts of water boiling briskly, add the rice and one
tablespoon of salt gradually so as not to stop the boiling; boil twenty
minutes or until soft, do not stir; drain through a colander and place
the colander over boiling water for ten minutes to steam. Every grain
will be distinct. Serve as a vegetable or as a cereal with cream and
BOILED RICE WITH PINEAPPLEBoil as much rice as desired and when done slice up the pineapple and
add, with as much sugar as is required to sweeten to taste.
Boiled RiceOne of the quickest ways of preparing rice is to fill a large kettle
with water, allow it to come to a boil; when bubbling vigorously throw
in two cups of rice and boil hard twenty-five minutes. Empty into a
colander and dash under cold water, which will separate the grains.
Season with pepper and salt, heap lightly on a dish and put a lump of
butter on top.
Boiled RiceWash very thoroughly one cupful of rice; boil for twenty minutes in
three quarts of boiling water; drain and shake well, pour cold water
over the rice to separate the grains, and set in the oven a few minutes
to keep hot.
Boiled RiceFor Curries, etc.
About 12 ounces of rice.
A pinch of salt.
Place the rice in a saucepan, cover with cold water and bring to the
boil, then strain away the water and return the rice to the saucepan,
add fresh cold water and the salt, and boil for fifteen minutes, then
strain it through a colander again.
Stand the colander containing the rice on a plate, cover it with a cloth
and place in a warm (not hot) oven for two hours. Stir the rice
occasionally with a fork.
Boiled Rice PuddingPut two tea-cups of rice into a quart of boiling water--add a couple of
tea-spoonsful of salt, and let the rice boil till soft. Then take it
from the fire, stir in a quart of cold milk, and half a pound of
raisins; or omit the raisins, and substitute any other fruit that you
may like. Beat a couple of eggs, and put in, together with half of a
grated nutmeg. Set the whole on the fire, and let it boil till the fruit
is soft. Serve it up with butter and sugar.
Boiled RiceAnother good dish of rice for supper can be made as
follows. Wash half a pound of rice (cost five cents,) throw it into one
quart of boiling water, containing two teaspoonfuls of salt, and boil it
fast ten minutes; drain it in a colander, saving the water to use with
broth next day; meantime just grease the pot with sweet drippings, put
the rice back in it, cover it, and set it on a brick on the top of the
stove, or in a cool oven, and let it stand ten minutes to swell; be
careful not to burn it. The addition of a very little butter, sugar,
molasses, nutmeg, lemon juice, or salt and pepper, will give it
different flavors; so that you can vary the taste, and have it often
without getting tired of it, and it need never cost you over seven
Boiled RiceRice is one of our most nutritious foods, and it can be served in such a
variety of ways it is one of the first things a child should be shown
how to prepare. The very easiest (and cheapest) way is to wash and drain
a cup of rice and then sprinkle it slowly into two quarts of boiling
salted water. Without stirring, set it where it will simmer slowly, and
by the time it has boiled down thick it should be tender enough to crush
with the tongue. If not, add a little more boiling water and allow to
cook a while longer, but if it is not stirred the grains will be whole
and the rice will not stick to the pan as long as there is water enough
to keep from burning. If it is to be served plain, with only cream and
sugar, add a teaspoonful of butter and stir through lightly just before
turning out in the dish for the table and sprinkle a little ground
cinnamon over the top. This makes an easy and generally very acceptable
dessert. It is particularly nice if turned first into cups to mold, and
then served on a small dish with a spoonful of jelly or some preserve
over the top.
Viewed 1612 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookChicken À La Italienne
Boned Smelts, SautÉd
Sweet EntrÉe Of Ripe Peaches
Fillet Of Sole À La Mouquin
Baked Bass À La Wellington
Gansleber PurÉe In Sulz
Baba À La Parisienne
Pudding À La Grande Belle
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Chicken À La Sweetbread
Duck À La Mode In Jelly
SautÉd Cornmeal Mush
|Home Made Cookies.ca|