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1 heaping teaspoonful salt
1 small -kernel garlic
1 tablespoonful good lard.
53
The rice should be of good quality
and not too new. New rice is too starchy
and becomes mushy.
Wash rice throughly and cook
briskly in boiling. salted water, stir
occasionally. that it may not cake. · Cook
until almost tender, but not quite. Drain
off water, return to the saucepan. add
garlic and lard. Cover tightly and finish
cooking on a very slow hre until done.
The vapor from the moist rice
£.1f
ishes
• the coction and the lard glazes it '.
Care
should be taken that £ire be very low to
prevent the rice from burning.
If
the rice is too much cooked before
the water is strained oH it becomes
pasty~
if too raw. it remains hard.
The secret of success in rice cooking
lies in draining off the water at the
proper moment. It usually takes about
15- minutes of quick boiling to burst the
grain and 20 minutes more to steam
it. But this varies with the kind and
quality of the rice.