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RECIPES FROM THE RETRO HOUSEWIFE

SIDE DISH

HOW TO COOK RICE (Japanese Style), Japanese

Important facts to remember

  1. Use heavy saucepan with lid.
  2. Use saucepan big enough to allow for expansion of rice.
  3. Old crop rice absorbs more water them new crop rice. So for old crop rice, add 1 1/2 tbsp. additional water to each cup of water normally used.
  4. Use equal amounts of rice and water.

Ingredients
  • 1 lb. of rice
  • Water
Preparation Instructions

Wash 1 lb. of rice and add water. Cover saucepan and bring to a boil. Then turn heat very low and steam for 20 minutes. Turn off heat and let stand for 10 minutes before serving. Serves 4.

Contributed by Mrs. Hisae Morikawa and Mrs. Kay Kawai, 1950

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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH

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