What Is Rice For Beginners and everybody Else > 미얀마한인회

Cold milk ought to accompany this porridge. A few years in the past we watched a black man boiling rice on board a P. and O. boat (the Mizapore); he proceeded as follows:-He boiled the rice for about ten minutes, or maybe a minute or two longer, strained it off in a sieve, and then washed the rice with chilly water, and then put the rice again in the stew-pan to once more get hot and swell. Take, say, half a pound of sparghetti, wash it in cold water, and throw it instantly into boiling salted water; boil it until it is tender, about twenty minutes, drain it, put it right into a hot vegetable-dish, and combine in two or three tablespoonfuls of grated Parmesan cheese; toss it about frivolously with a few forks, till the cheese melts and varieties what may be called cobwebs on tossing it about. Rice and Eggs.-Boil, say half a pound of rice, and let it absorb the water wherein it is boiled. Now throw the rice into boiling water, say a quart; let the rice boil gently till it is tender, pressure off the rice and reserve the rice-water for different purposes.

Rice, Curried.-Boil a teacupful of nicely-washed rice in two breakfastcupfuls of water, and let the rice absorb all the water; put a cloth in the saucepan, and stir up the rice sometimes with a fork until the grains change into dry and separate simply the one from the other. Wash thoroughly, as before, a teacupful of rice and put it in a small stew-pan or saucepan with two breakfastcupfuls of water, carry this to a boil and let it boil for ten minutes, then take away the saucepan to the side of the hearth and let the rice soak and swell for about twenty minutes. Now add two breakfastcupfuls of inventory or water and a pinch of powdered saffron, about ample to cowl a threepenny-piece; let the rice boil for ten or eleven minutes, transfer the saucepan to the aspect of the hearth and let it stand for twenty minutes or half an hour until it has absorbed all of the stock or water.

The best way of doing that is to chop a carrot in half and scoop out part of the inside with a cheese-scoop, in order that the width of the half the place it is scooped is about the identical as the 2 flat sides. The time rice will take to boil handled this way can be in all probability about twenty minutes, but this time would range barely with the quality and size of the rice. Now take two eggs, separate the yolk from the white of one, beat up the entire egg and one white totally in a basin, but do no beat it to a froth; add the rice mixture to this, mix it again very completely, after which roll it into balls about the scale of a small walnut, seasoning the mixture with enough pepper and salt. Now place it in a large bowl, and with a picket spoon mash it until it turns into a type of agency, compact paste; then take it out and roll it into the shape of a cannon-ball, and having accomplished this, flatten it until it turns into of the shape of the cheeses one meets with in Holland-flat prime and bottom, what is rice with rounded edges. Dip the rice-balls into this, and then cowl them with the bread-crumbs.

Chop up a small onion very effective, fry it till tender in a little or no butter, however don't let it brown; add a small teaspoonful of blended savoury herbs, a brimming teaspoonful of chopped parsley, to the contents of the frying-pan for 2 or three minutes, and then add them to the rice. Rice with Cabbage and Cheese.-Wash some rice and let it soak in some hot water, with a cabbage sliced up, for about an hour; then strain it off and put the rice and cabbage in a stew-pan with some butter, a little bit pepper and salt, and about a quarter of a grated nutmeg. Rice with Cheese.-Wash some rice and then boil it for ten or eleven minutes in some milk, and let it stand until it has soaked up all the milk. "Bread and Milk, for everyone knows how this must be executed. As quickly as it is tender add a quart of milk, flavoured with a little bit cinnamon, three ounces of sugar, three ounces of carefully washed grocer’s currants, and let it boil for a quarter of an hour. Take a couple of quarter of a pound of butter, melt it in a stew-pan, and add a couple of cupful of milk, or still better, cream.