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Part 3 The Preparation of Food
Rice may be cooked over direct heat, in a double boiler, or in the oven. The propor-
tion of water to rice varies somewhat. As a rule, white rice requires about twice its
volume of water. Milk, bouillon, or another liquid can be substituted for all or part of the
cooking water. The rice should absorb all the liquid used in cooking.
The same preparation methods can be used for brown rice that you use for white
rice. However, brown rice will take about twice as long to cook unless it is soaked fi rst.
Soaking softens the outer bran layer so the rice will absorb the cooking liquid more
quickly. You may also want to soak wild rice before cooking. Follow package directions
for soaking and cooking brown and wild rices.
Precooked or instant rice cooks in a very short time. Add the rice to boiling water.
Remove the pan from the heat and cover it tightly. When the rice has absorbed all the
liquid, it is ready to serve. See 13-5.
Preparing Pasta Products
To cook macaroni, spaghetti, and other kinds of pasta, bring water to a boil. Use
2 quarts (2 L) of water for each 8 ounces (225 g) of pasta. Pasta requires more water
than other cereal products so it can move freely as it cooks. Add the pasta gradually
to the boiling water. The water should not stop boiling. If it does, the pasta may stick
together as it cooks. As the starch granules swell, the pasta will double in size. Simmer
the pasta just until tender and drain. Do not rinse pasta products after draining. Water-
soluble nutrients can be lost by rinsing. Properly cooked pasta is tender, but it holds its
shape.
Hamilton Beach Brands, Inc.
13-5 All types of rice should be tender and fl uffy when they are properly cooked.