Measure the rice after cooking. How much has it increased in bulk? If one desired 2 cupfuls of cooked rice, how much uncooked rice should be used?
Compare the individual grains of rice cooked in boiling water and rice cooked over boiling water,--are the grains separated or pasted together? Explain the difference in appearance.
What ingredients do cereals contain that make it possible to mold them (see Experiment 17)? Which is the better for molding,--boiled rice or rice cooked over boiling water? Why?
What is the advantage in using rice water rather than plain water to prepare Cheese Sauce?
What other use could be made of rice water?
LESSON XXI
CEREALS: RICE (B)
RICE PUDDING
Steamed rice may be prepared for a simple dessert by using both milk and water. Follow the recipe for Rice Cooked over Boiling Water, using 1 1/2 cupfuls of water and l 1/2 cupfuls of milk. Cook the water and rice until the water is absorbed, add the milk, and continue cooking over water. Serve with cream and sugar, or with a suitable sauce.
RICE PUDDING (made with cooked rice) [Footnote 24: A portion of the rice cooked in the previous lesson may be utilized in making this pudding.]
2 cupfuls cooked rice 3/4 - 1 cupful milk 1/2 cupful raisins 1/3 cupful sugar Grated rind 1/2 lemon
These ingredients may be cooked in several different ways. By changing the flavoring, method of serving, and sauce, rice desserts of pleasing variety may be made from the materials above.
The pudding may be baked in the following manner: Mix the ingredients, place in a buttered baking-dish, and bake in a slow oven until the rice has absorbed the milk and is brown. Vanilla or nutmeg, or both, may be substituted for the lemon rind.
This dessert may be cooked over water by mixing the ingredients in the top of a double boiler and cooking until the milk is absorbed. Then butter hot custard cups or tea cups and press some rice into each. Turn out at once and serve with Caramel, Chocolate, or other sauce.
Lemon Sauce, in which dates, cut into pieces, have been cooked, makes a tasty sauce for this pudding. When Lemon Sauce and dates are used, the raisins should be omitted and the pudding flavored with nutmeg.
CARAMEL SAUCE
1/3 cupful sugar 2 tablespoonfuls flour 1 tablespoonful butter or substitute 1 cupful milk 1/2 teaspoonful vanilla Salt
Mix the sugar, flour, and butter in a frying pan; then heat the mixture to caramelize the sugar, stirring constantly. Scald the milk in a double boiler. When the sugar is caramelized, add it to the hot milk and heat the mixture until the caramelized sugar is dissolved. Add the salt and vanilla. [Footnote 25: If the sauce is to be served cold, it is well to allow the cooked mixture to cool before adding the vanilla (see Flavoring Extracts).] Serve hot or cold over puddings.
QUESTIONS
Why is it advisable to use a double boiler for cooking rice? (See Lesson XX)
If rice is cooked in a double boiler and milk is to be added, why should not the milk be added until the rice mixture is placed over hot water? (See statement regarding the scorching of milk in Questions, Lesson XXIV)
Which method of cooking the Rice Pudding--baking or cooking over water-- requires more milk? Explain your answer. Also explain why a definite quantity of milk cannot be stated in the recipe.
See "Note," Lesson XVI. Is any of the injurious substance formed in caramelizing sugar present in Caramel Sauce?
LESSON XXII
CEREALS AND THE FIRELESS COOKER
THE FIRELESS COOKER.--The fact that fuels are expensive and that the supply of some fuels is diminishing, makes it advisable to conserve heat. This can be done in no more satisfactory way than by means of a fireless cooker.
It has been said that future historians in summing up the great achievements of the first quarter of the twentieth century will probably name as the most important, wireless telegraphy, aviation, and fireless cookery. The fireless cooker cannot be used with all methods of cooking, but its possibilities are many.