VEGETABLES
TO PREPARE RICE
Take 1/2 cup of rice to about 1 quart of cold water, and let boil a few minutes; then pour off the hot water and add cold water which should again come to a boil, and boil a short time, pouring off the hot water a second time; then add cold water a third time. Let boil 5 minutes, then put on the back of the stove and cook slowly; season and stir only sufficiently to keep from sticking, until it is soft. To bake it, remove the rice before it is cooked soft, put in a pudding dish, season with salt and butter and 1 pint of rich milk, after which bake for 20 minutes or 1/2 hour.
Sister J. J. Keim, Elklick, Pa.
|
