Evening Republican, Volume 21, Number 99, Rensselaer, Jasper County, 4 May 1918 — Rice a La South Carolina. [ARTICLE]

Rice a La South Carolina.

No food, regardless of its merits, will appeal to the consumer unless it can be made into an attractive dish. lir this country rice usually comes to the table as an uninviting, glutinous mass, except in certain sections of the Southern states, where it is served with each grain distinct and separate, making a very tempting and appetizing dish. A platter heaped with loose, flaky kernels of rice is not only pleasing to the eye. but satisfying to the apetite. It is very probable that the attractive appearance of this dish on the South Carolina table has had much to do with the popularity and usefulness of rice in that state. In seeking information on the art of cooking rice, no mistake is made in referring to South Carolina, where the true value of this cereal has been appreciated for over two centuries. A Carolina housewife would advise the using of one pint of rice, after through washing, which she considers Important, “to a quart and a pint of water,” and a teaspqonful of common salt. “This is to be boiled over a quick fire for ten minutes, stirring oeeasionnllv Then pour off all or nearly all the water; cover the vessel and putover a very slow fire, and allow it to steam for 15 minutes at least, stirring occasionally. The rice will be soft or grainy, according to the quantity of water left on it when put to steam, and the length of time allowed in the steaming. The larger the quantity of water and the shorter the steaming, the softer will be the riep.” Of course, other methods are used in boiling rice or at least modifications of the recipe givep; but it must be remembered that the results should not be a glutinous mass and that success depends upon the proper amount of water used and the length of time in steaming.