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Japanese
Method of Cooking Rice
Rice
prepared by the
Japanese
method may be used in the same ways as rapid boiled rice. However,
unless
some
use is to be made of the liquid from boiled rice, this method
is
not desirable with enriched
rice, because the enrichment additives are flushed away when the
water is discarded. Japanese method also has the advantage of being a
more economical way of cooking this cereal than rapid boiling method.
Ingredients:
1 cup rice
1½ teaspoons salt
5 cups boiling water
Sufficient to serve eight.
Preparations:
- Wash the rice, add it to the
boiling salted water, and boil slowly
for
about 15 minutes.
- Then cover the utensil in which
the rice is cooking and
place it in the oven for 15 minutes more, in order to evaporate the
water more completely and make the grains soft without being mushy.
- Serve in the same way as boiled
rice.
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Did You Know?
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African rice has been
cultivated for 3500 years. Between 1700 and 800 BC, Oryza glaberrima
propagated from its original centre, the Niger River delta, and
extended to Senegal. However, it never developed far from its original
region. Its cultivation even declined in favour of the Asian species,
possibly brought to the African continent by Arabs coming from the east
coast between the 6th and 11th centuries CE.
Rice crop in Madagascar
In parts of Africa under Islam, rice was chiefly grown in
southern Morocco. During the ninth century rice was also brought to
east Africa by Arab traders. Although, the diffusion of rice in much
sub-Saharan Africa remains uncertain, Arabs brought it to the region
stretching from Lake Chad to the White Nile.
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