Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 171

Table of Contents

1 cup rice

2 quarts boiling water

1 tablespoon salt

French Chef

Pick over rice; add slowly to boiling, salted water, so as not to check boiling of water. Boil thirty minutes, or until soft, which may be determined by testing kernels. Old rice absorbs much more water than new rice, and takes longer for cooking. Drain in coarse strainer, and pour over one quart hot water; return to kettle in which it was cooked; cover, place on back of range, and let stand to dry off, when kernels are distinct. When stirring rice, always use a fork to avoid breaking kernels.