Guest guest Posted January 9, 2002 Report Share Posted January 9, 2002 * Exported from MasterCook * Rice Recipe By : The Best Vegetarian Recipes, by Martha Rose Shulman, p. 159 Serving Size : 4 Preparation Time :0:00 Categories : Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rice 1/2 teaspoon salt -- up to 3/4 (I use the lesser amount) MAKES ABOUT 2 1/2 CUPS, 4 SERVINGS 1. Bring 2 cups water to a boil in a 1-or 2-quart lidded saucepan. Add the rice and salt. When the water comes back to a boil, stir once and once only, turn the heat down to low, and cover the pot tightly. Simmer for 15 minutes. 2. Remove the lid and look and listen. There will be holes in the mass of rice, into which you can peer to see if the water has evaporated. You will hear it sizzle and crack, as well. If you're really not sure, stick a chopstick, not a spoon, down, to see if a small layer of rice is beginning to stick to the bottom of the pan. If there is still water simmering, return the lid to the pan and check again in 5 minutes. When all the water has evaporated, turn off the heat, return the lid to the pan, and let the pan sit without touching it for 10 minutes (or longer). The rice will continue to steam and grow fluffy. For really fluffy rice, put a clean dish towel over the top of the pot and put the lid over it; the towel will absorb steam and the rice will be drier. • BROWN RICE Use 2 1/4 cups water for 1 cup brown rice. Cook as above, for 35 to 50 minutes. Check after 35 minutes, as above. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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