Ingredients
- one part to two of water
Directions
Water is the liquid usually employed for cooking grains, but many of them are richer and finer flavored when milk is mixed with the water, — one part to two of water. Especially is this true of rice, hominy, and farina. When water is used, soft water is preferable to hard. No salt is necessary, but if used at all, it is generally added to the water before stirring in the grain or meal.
The quantity of liquid required varies with the different grains, the manner in which they are milled, the method by which they are cooked, and the consistency desired for the cooked grain, more liquid being required for a porridge than for a mush. The following table gives the time necessary for cooking and the quantity of liquid required for the various grains, with the exception of rice, when cooked in a double boiler or closed steamer, to produce a mush of ordinary con- sistency. If an ordinary kettle is used for cooking the grains, a larger quantity of water will be needed : —
TABLE SHOV^ING PROPORTION OF GRAIN AND LIQUID
REQUIRED, WITH APPROXIMATE TIME, WHEN