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Cooking ( Steaming ) or Boiling RiceSide Dishes
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Submitted by MawMawRuby
on Wednesday, September 06, 2006
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| Makes: | |
| Prep Time: | 10 minutes |
| Cook Time: | 20 minutes |
| Ready In: | 30 minutes |
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The Rice is Right....Come on Down....
Rice seems to be the dreaded first dish a new young bride has to learn how to cook. Of course now most brides have an electric rice cooker which takes the guesswork out of cooking rice. Sometimes though the power goes out and you want rice!!No electricity but there is still the gas stove, how am I to cook rice? Read below and remember not to stir while the rice will be cooking. |
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| Ingredients |
| Rice |
Water |
| Salt |
Butter or oil (optional) |
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| | | Directions | Stovetop Method (new MawMaw):
For every cup of rice, pour 1½ cups of water in a pot. Make sure the pot has a tight fitting lid. Bring the water to a boil; (you could add a tad of butter or a teaspoon or more of oil to the water), pour the rice into the boiling water and stir. Reduce the heat to low; cover tightly and continue cooking for 15 minutes more. Remove off the heat and let stand covered approximately 10 to 15 minutes; then fluff and rice is ready to be served. For a flavor difference, replace the water with chicken broth or add chicken granules to the water.
Stovetop Method (old MawMaw):
Measure rice in your pan and add enough water that when you "stick" your finger in the pot, the water is the same measurement as the rice. Turn the heat on high and cook until the water has boiled out of the rice and your will see the rice dimple. Immediately reduce the heat to the lowest setting, cover tightly and cook until all liquid has evaporated and all rice granules are cooked. This method of cooking produces a "gratin" crust at the bottom of the pan. The gratin the siblings would "fight" for and is great served with milk and sugar. This probably was the beginning of Rice Krispies.
Boiling Rice:
Allow approximately 50g (2 ounces) of rice per person. Place the rice in a large pan of boiling water. Add salt if required (I would pre-salt the water to taste). Boil for 10-12 minutes, test grain for doneness and drain thoroughly before serving. You could keep warm if needed in an oven covered with foil. If you have never boiled rice before, practice with a small quantity.
Rice Problems.....If the rice is still very chewy or hard in the middle, add just enough water to create a little steam, 1/4 cup or less. Put the lid on and cook the rice on very low heat for another 5 minutes. If on the other hand, the rice is cooked but too wet, uncover the pot and cook over low heat to evaporate the water.
If the rice is much burnt past the stage of a "gratin", throw it out and start over!!
Note: Cooking times may vary if cooking larger quantities of rice.
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