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Wednesday, March 10, 2010

Rice Recipes

Measurements vary for different rices. When cooking jasmine rice, the secret is using less water to rice. Brown rice and wild rice take a bit more water as their cooking time is longer.

White rice: 1 cup rice to 2 cups water
Jasmine: 1½ cup rice to 1¾ cup water
Wild and Brown: 1 cup rice to 3 cups water

How to Cook Rice by Real
Foolproof Guide to Cooking Rice by Life 123

Download the recipe cards here!

Basmati Riceby Hub

1. Wash basmati thoroughly before cooking it because there is so much starch clinging to its grains. Wash two to three times with your hands.
2. Soak basmati for at least ½ an hour to an hour in cold water prior to cooking. Remember to drain the water again and then fill.
3. Next, the quantity of water should be either be 1 to 1.3 rice to water ratio if you want firm rice, or 1 to 1.5 rice to water ratio if you like your grains more tender. Add the correct amount of water and cover with a tight-fitting lid. Bring to a boil.
4. Make sure you cook it in a heavy pot and do not disturb the rice or take a peek while its in the middle of cooking.
5.When it boils, lower the heat, simmer for 12 - 14 minutes before turning off the heat.
6. Remove from heat and stand covered, for another 5-10 minutes. until you're ready to serve. The rice should have absorbed all the water and will just need fluffing up with a spoon.

Jasmine Rice

1. Rinse the rice once, moving your fingers through the rice, until the water runs pure without any milkiness. Drain.
2. Place the rice in a pot. Add enough water to cover the rice by 3/4 inch. An easy way to measure the water is to use the knuckle test – the water should come up to the first joint of your knuckle. (For 1 1/2 cups rice, I use just over 1 3/4 cups water).
3. Bring the rice to a boil, uncovered.
4. Turn the heat down to the lowest setting. Cover and simmer until the rice is cooked through (about 20 minutes).
5. Remove the rice from the heat and allow to sit, still covered, for at least 10 minutes.
6. Fluff with chopsticks or a fork before serving

Rice Pudding

1 cup cooked rice
1 cup milk
2 well beaten eggs
1/3 cup sugar
½ tsp salt
dash nutmeg

Mix ingredients. Spread in pan 1 inch deep. Bake at 350 for 30 minutes or until light brown on top. Cut in squares and serve.

Oven Rice
by Suzanne Riggs

2 cups rice
1 can cream of chicken soup
1/4 cup butter or margarine
1 1/2 - 2 cans milk
dash of pepper and salt

Combine ingredients in a casserole dish. Bake covered at 350 for 1 hour.

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