RICE
6/10/20
Rice
Instant vs natural – Instant Rice comes pre-prepared so it takes only a few minutes, comes dry in a box and usually requires you to add water and butter, boil some water and let set. Very easy.
If you get rice that is not ready to go. It requires a little more prep. Bothe kinds are easy to customize.
Instant:
In a saucepan with a good fitting lid bring water, salt and butter if desired to a boil.
Add rice and stir.
Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
Cook for 20 minutes.
DO NOT LIFT LID!
The steam that is trapped inside the pan is what allows the rice to cook properly.
Remove from heat and fluff with fork.
Serve!
Non-Instant:
Long grain rice cooks up most separate and fluffy if the grains are sautéed in a small bit of oil or butter until some of the grains start to look slightly translucent. Then add cold water (not hot) in the ratio of 1-1/2 cups liquid to 1 cup of rice. Bring the mixture to a boil, then cover tightly, reduce the heat, and simmer for 15 minutes, until the liquid is absorbed. Keep the cover on the pan, remove the pan from the heat, and let the rice stand for another 15 minutes to steam. Then fluff the rice with a fork.
Microwaved rice.
Before cooking, optionally rinse or soak the rice for 30 minutes. Combine 1 cup rice with 1-3/4 cups liquid (You can use chicken, turkey, beef or pork stock instead of water to enhance the flavor of the rice.), a pinch of salt, olive oil, and a tablespoon of butter in a 2 quart microwave safe baking pan.
Cover the pan and cook on high for 5 minutes until the liquid boils. Reduce the setting to medium, or 50% power, and cook for 15-20 minutes (longer for parboiled rice) until liquid is absorbed.
PLEASE SUBSCRIBE AT: https://trolliseries.wixsite.com/cookbooks
OR
SEND COMMENTS AND SUGGESTIONS TO: trolliseries@gmail.com
Comments