Vegetarian Rice

Boil the rice until flaky, wash it, then mold into the shape of a loaf of bread. Cut the loaf in half and insert three tablespoonfuls of butter and push together again. Grate strong cheese over the top of the loaf and bake in the oven until the cheese runs and glazes the top. Serve with asparagus tips in melted butter.

Boiled Rice - Carolina Method

This, perhaps the simplest and easiest of all methods, is the way rice is cooked by the rice planters and rice eaters in the coast country of South Carolina, where the famous Carolina head-rice is grown.

Salt three quarts of water and place to boil. Thoroughly wash and drain one cup of unpolished rice. When the water is boiling briskly, empty the rice into the pot of water. Leave uncovered and keep the water boiling so rapidly that all through the pot the rice is in constant motion. After twelve or fifteen minutes drain all the water from the rice, shake up in the pot once or twice, cover, and place on the back of the stove, or over a faint flame to dry out, until ready to serve. This should take about twenty minutes.

Hindu Rice As A Vegetable

Wash the rice thoroughly, rubbing the grains between the hands, and using many waters, until all starchiness disappears. Then let the rice soak in cold water for at least fifteen minutes - longer if possible. Cut three or four large carrots in long, thin strips, as for soup, and boil them in one quart of water until it is reduced to a pint. Then throw away the carrots and use the water, which will contain their essence, in which to cook the rice. Melt one tablespoonful of butter in a double cooker, placing it, for the time being, directly over the fire, let the rice fry in it for a few minutes until it shows a tendency to brown, stirring constantly. Then add the water in which the carrots were cooked, and salt and cayenne pepper to suit the taste. Place the rice cooker in its proper vessel and let it cook until all the liquid is absorbed and the rice is well done. Test the rice by pressing a grain of it between the thumb and finger. If it crushes readily, it is sufficiently cooked. The essence of any vegetable secured in the same way as that of the carrots described in this recipe may be used for cooking rice as a vegetable. Thus the flavor may be constantly varied.

Cream Of Rice Soup

To one quart milk add one cupful of cooked rice which has been left from a previous meal when rice was served as a vegetable. Cook in a double boiler for half an hour, then rub through a sieve. Return to the boiler, season with salt, pepper, and a suspicion of cinnamon. Add one cup of top milk or thin cream, and serve as soon as the soup is thoroughly heated. Be very careful about the cinnamon, that it is only a " suspicion," as too much spoils the flavor of the soup.

Baked Rice And Sausages

For six persons use one small teacupful of unpolished rice, eight sausages, two quarts of boiling water, one tablespoonful of salt, and a little pepper. Wash the rice in three waters, and then put it into a large stew-pan with the boiling water. Boil with the cover off the pan for twenty-five minutes, adding the salt at the end of the first fifteen minutes. When the rice is cooked, drain in a colander. Sprinkle lightly with pepper, using about one-third of a teaspoonful, and then spread in a rather shallow dish. Cut the sausages into slices about one-third of an inch thick and lay them on the rice. Bake in a rather hot oven for twenty minutes and serve at once in the dish in which the cooking is done.