How to Cook Rice

>> Thursday, May 6, 2010

There are great rice cookers on the market, and I'm told they are wonderful!  I haven't invested in one yet, but you can have perfect rice every time with just a saucepan and these instructions.


Rice
Place 2 cups long grain enriched rice in a saucepan that has a lid.
Add 4 cups water.
Place on the burner and turn the heat on high. Bring rice to a boil.
Place lid on saucepan and reduce heat to lowest simmer.
Simmer 20 min. without lifting lid. (40-45 min. for brown rice.) Use a generously sized saucepan to prevent boil overs. Fluff the rice and serve.

Notes: You can use 1 cup of rice to 2 c. water etc.  You may add broth instead of water and salt or seasonings to the liquid. Leftover rice is great fried or warmed for breakfast and eaten as a cereal.  Add a little sugar and cinnamon.

Important to note is that rice needs to be refrigerated as soon as you are done eating.  It can grow a nasty food borne illness that is heat resistant, meaning you don't kill it when you heat the rice back up. From the time it is hot and ready to serve to the time it gets cooled in a refrigerator shouldn't be more than 2 hours.

· Photo(s) courtesy of USA Rice Federation, www.usarice.com

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