How to Cook Rice

1905

Physicians and others who have eaten rice cooked by a Hindoo, a Chinaman or a southern darky must have remarked the difference between the results obtained by these artists and those of the benighted cooks of the north. We learn from an authoritative source that the secret lies in the following recipe:

The rice should be carefully washed and placed in a kettle of boiling water, which should be set on the back of the range over a low fire, where the rice should simmer slowly until done. Stirring is not only useless, but harmful. If there is any water left, it should be drained off carefully and the rice should then stand in a hot place for some time.

Nothing should be added during the cooking, no salt, sugar, milk or butter. If the cooking has been done properly, each grain of rice will stand out by itself, plump, dry and beautiful. Served very hot at the table the rice should then be reverently treated with cayenne pepper and butter, after which, will be revealed to the consumer one of the secrets of the success of the Japanese army. — New York Medical Journal.