| This essay, called ‘Methods of Cooking Rice’ is one of the program of rice cooking reports written by The Atlas Gourmet. Its purpose, as with previous meal preparation articles, is to instruct visitors on food recipe and cooking news and events, and to stimulate conversation. We trust that it is simple to understand, and that the meal preparation information rendered is useful. Prior to making plans based on the cooking counsel presented in this report, it is very important that you read our legal disclaimer. |
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Rice may be cooked by 3 methods, each of which requires a different proportion of water. These methods are boiling, which requires 12 times as much water as rice; the Japanese method, which requires 5 times as much; and steaming, which requires 2-1/2 times as much. Whichever of these methods is used, however, it should be remembered that the rice grains, when properly cooked, must be whole and distinct. To give them this form and prevent the rice from having a pasty appearance, this cereal should not be stirred too much in cooking nor should it be cooked too long.
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