Thursday, March 23, 2006

Perfect Rice Recipe (Side Dish)

This is a method of cooking rice which yields perfect results every time. It doesn't matter what kind of rice...long grain, short grain, brown, white, wild. The directions work for any of these. The only drawback to the method is that you have to be in the kitchen for all but the last 15 minutes of the cooking to watch the pot. But, if you are cooking something else at the same time, it works out fine. What you will find is that the cooking time for the varieties of rices don't vary much from the times specified on their packages. But, I prefer this method to others because it is perfect every time.

1 part rice (some kinds should be rinsed first...rinse the rice if the package advises it)
2 parts water or broth if you like
(I don't add salt or butter or oil, but if you wanted to, that would probably work just fine.)

Mix rice and liquid in a saucepan that has a lid. Bring to a simmer over medium heat and simmer until the rice and liquid are at the same level. For brown & wild varieties, this will take longer than for white. At that point, turn the heat to the lowest possible setting, cover the pan tightly and cook for 15 minutes. Remove from heat. Serve.

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