National Catalog of PSYOPS Materials - Paperless Archives

~IQTE .. : The cooking of Bulgar rice is similar to that of
ordinar'y rice. The only difference is that the Bulgar is more
puffy than the regular rice; therefore, the capacity of the cauldron
must be four times that of the quantity of rice to be cooked. The
Bulgar rice must be boiled longer than ordinary rice.
ORDINARY RICE MIXED WITH BULGAR RICE
Ingredients: 1 bowl of ordinary rice. 1 bowl of Bulgar rice. and 2
bowls of water.
Preparation: - Soak Bulgar rice in water for two hours before
cooking.
- Mix with ordinary rice and cook as usual.
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II.
BULGAR RICE COOKED WITH COCONUT JUICE
Ingredients: 2 bowls of Bulgar rice, 4 bowls of water, and 1 or 2
coconuts.
Preparation: - Cook the same as directed above.
- Press the coconut for juice.
Cook the coconut juice with minced onions. Add salt, and sugar, and
sprinkle the juice on the cooked rice. Mix thoroughly.
III.
COOKING OF RICE PORRIDGE
Ingredients: 1 bowl of Bulgar rice, 6 bowls of water.
Preparation:
Pour a little on rice to Make dust float up. Scoop off the dust
and add 6 bowls of water.
- Put the rice on a hot stove and let the mixture boil for
.5 rninutes.
- Reduce the fire and let the mixture simmer. It is done when it
becomes tender and thickens.
- Pour into a bowl and let it cool. S~rve with sugar or salt.
IV.
FRIED PUDDING
Ingredients: 1 bO'.vl of Bulgar rice, 1/2 teaspoonful of pepper and
salt, 1 bowl of oil or fat, 2 minced onions.
Preparation Soak Bulgar rice for one night in water.
- Put the soaked rice in a piece of cloth and squeeze it.
Mix thoroughly with pepper, onion, and salt.
Pound the mixture until it becomes a fine powder.
Shape into round and flat patties about 8mm thick.
Fry-in oil or fat until the rice patties turn brown.
Serve hot.