| The easiest way to make rice well every
| |
| | somewhat plain.You will need:However much
|
| time is to use a rice cooker. If you
| |
| | rice you want up to 5 cups.A pot of
|
| don't have one, or don't want one,
| |
| | water, salted, with about a tablespoon of
|
| though, here's a no-fail recipe
| |
| | oilA strainerA large bowlDirections:1.Set
|
| for rice that one of my grandmothers
| |
| | the pot of oiled and salted water on high
|
| taught my mother, who taught me. This
| |
| | heat.2.In a large bowl, rinse the rice
|
| one, I use mainly for seasoned rice
| |
| | repeatedly, until the water is somewhat
|
| dishes because things can be
| |
| | clear.3.Drain as much water as you can
|
| added to it before boiling, or broth (a
| |
| | from the rice, and then wait 'til your
|
| plain soup) can be used in place of
| |
| | water on the stove boils.4.When the water
|
| water.This is for 4 substantial servings
| |
| | reaches a fast, rolling boil, gently pour
|
| (4 rice bowls).You will need:1 large
| |
| | in the rice.5.Stir to make sure the rice
|
| saucepan, or a short pot.2 cups of white
| |
| | doesn't stick together, and then
|
| rice, preferably persian, glutinous, or
| |
| | wait.6.Occasionally stir the rice, and
|
| converted, depending on how sticky you
| |
| | after 10 minutes, check to see if it's
|
| like it.2 tablespoons of butter,
| |
| | done.7.Check every two minutes after
|
| margarine, rendered fat, or vegetable
| |
| | that, and when it's as soft as you like,
|
| oil.water or broth as needed (usually 3
| |
| | turn off the heat and then pour the
|
| to 3.5 cups)salt to tasteDirections:1.Put
| |
| | contents of the pot into
|
| the rice in the bottom of the saucepan,
| |
| | astrainer.8.Shake the strainer a bit, to
|
| and wash it thoroughly by rinsing, and
| |
| | get out as much excess water as possible,
|
| then pouring off the cloudy water.
| |
| | and then return the rice to the now empty
|
| Repeat until youcan recognize grains of
| |
| | pot.9.Season to taste, and then
|
| rice through the water, and then pour
| |
| | serve.Rice cooked this way can also be
|
| this last rinse out.2.Put your middle
| |
| | used for rice balls, unless it is
|
| finger in the saucepan until it touches
| |
| | parboiled rice. Parboiled rice should
|
| the bottom, and put in water or broth
| |
| | never be used if you prefer it sticky on
|
| until the level reaches the second line
| |
| | its own, but is the best to use when
|
| ofyour finger.3.Add your salt and
| |
| | making the deep fried breaded rice
|
| oil.4.Place on the stove, and cover
| |
| | balls.More Rice TipsFor golden coloured
|
| loosely, which means there should be a
| |
| | rice, stir a teaspoon of turmeric into
|
| centimeter of space between the side of
| |
| | the water before the rice begins to
|
| the cover and the edgeof the pot or
| |
| | cook.Seasoning blocks or bouillon give a
|
| saucepan.5.Turn on the stove at medium
| |
| | nice flavor to rice. It will need to be
|
| low heat, and leave it alone for about 20
| |
| | stirred after cooking to evenly
|
| minutes.6.Check to see if it's done, and
| |
| | distribute it though.Use leftover rice to
|
| if not, come back every 5 minutes.7.If
| |
| | make fried rice. It can also be used to
|
| you need to check, and can't tell from
| |
| | add a bit of starch to a meatloaf in
|
| looking at the top, stick a spoon in the
| |
| | place of bread crumbs.Never let cooked
|
| middle, and push gently to the side to
| |
| | rice sit out for more than a couple of
|
| see if there is anywater left. If there
| |
| | hours without keeping it very hot. Rice
|
| is, then move the rice back to cover the
| |
| | turns very quickly. To serve it at
|
| hole. Try not to touch it too much.8.If
| |
| | parties that may last awhile, but keep it
|
| you run out of water before the rice is
| |
| | from burning at the bottom, put it in a
|
| the level of softness you want, in the
| |
| | pan atop a pan of water that is over a
|
| well you make in it for checking, just
| |
| | tea light or other warmer. To cool it
|
| pour a quarter cupof hot water to the
| |
| | off quickly before it turns after a meal,
|
| middle, and move the rice back over to
| |
| | transfer it from the pot to smaller
|
| cover the water.9.When it's done, turn
| |
| | containers.If you are on a salt
|
| off the heat, and cover the rice
| |
| | restricted diet but don't like your rice
|
| completely, and let it sit for 5
| |
| | too sweet, use a couple of dashes of
|
| minutes.10.Stir, and then serve.Then,
| |
| | pepper and salt free chicken broth to
|
| there is the other absolute sure-fire way
| |
| | enhance
|
| that my other grandmother taught me.
| |
| | the taste.
|
| This is how I cook rice when I want it
| |
| |
|
