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