How To Prepare Rice
Combine one cup of rice, liquid (see below), one teaspoon salt (optional) and one teaspoon of butter or margarine (optional) in a 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer. Cook according to time specified below. If rice is not quite tender or liquid is not absorbed, replace and cook 2 to 4 minutes longer. Fluff with work.
For one cup uncooked rice
Regular milled long grain white rice: 1 3/4 to 2 cups liquid, cook 15 minutes, yields 3 to 4 cups.
Regular milled short or medium grain white rice: 1 1/2 to1 3/4 cup liquid, Cook 15 minutes, yields 3 cups.
Brown rice: 2 to 2 1/2 cups liquid, 45 to 50 minutes, yields 3 to 4 cups.
For each cup of cooked rice add 2 tablespoons of liquid. Cover and heat 4 to 5 minutes on top of range or in oven
• Measure carefully.
• Cover tightly, do not lift lid while cooking. Steam cooks rice.
• Time accurately.
• If rice is sticky...reduce cooking liquid, cover tightly.
• If more separate grains are desired...saute´ in small amount of margarine before cooking, then add liquid and cook as directed.
• Liquids other than water can be used to cook rice including chicken / beef / vegetable stocks, bouillon, and consomme´ or fruit / vegetable juices diluted with water.
Make sure to visit the recipes pages for a variety of delicious dishes that contain rice.