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