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Measure both the rice and water into a saucepan with a tightly fitting lid. Bring them to a boil over high heat. Reduce the heat to very low. Cover the pot with it's lid. If you don't have a lid then use a pie or cake tin instead. Allow the rice to cook over very low heat until done. White rice and converted or parboiled rice cook in 20 to 25 minutes. Brown rice cooks in 45 to 60 minutes. When done the rice will be soft, fluffy and all of the grains will be nicely separate, like the rice in the picture above. This recipe makes 6 cups of cooked rice. To make 3-cups of cooked rice use 1-cup of dry rice and 2-cups of water. To make 9-cups of cooked rice use 3-cups of dry rice and 6-cups of water. I used to warn never to peek at cooking rice because it would lose it's fluffyness. I have since changed my mind on this accord. My kids lift the lid on the pot of the rice every time I make it, just to see what Mom's making for dinner, and so far the rice continues to turn out just fine. So don't be afraid of peeking at your rice now and then, it doesn't seem to hurt it as much as I once thought. Long grain white rice is usually the most widely available and the least expensive. In my area long grain brown rice and converted or parboiled rice cost about the same per pound. Long grain white rice also called plain white rice and converted rice are interchangeable in pretty much all recipes. I prefer to use converted or parboiled rice. I think it tastes better. Plus it's put through a steam process that allows it to retain most of the nutritional value of brown rice while still being relatively quick cooking. Brown rice and converted rice both have a very low glycemic index, which is good for my PCOS and Fred's diabetes. I usually avoid plain white rice altogether except when times are really hard and we are struggling over every penny. Rice is one of the few areas where I am willing to spend a little more for quality. For the most part I make sure we have plenty in storage, so that even during hard times we can have converted rice and brown rice. If you prefer to use plain white rice that's fine. We used it for decades and it served us well. Fancy rice like basmati or jasmine taste good and is cooked the same way as basic rice. These cost quite a bit more than basic brown or converted rice though, so they aren't something I know much about. Wild rice can also be cooked according to this recipe or a combination of 1/2 cup wild rice to 1-1/2 cups long grain rice can be used in the recipe for more economical, yet still fancy results. Wild rice takes 30 to 45 minutes to cook. |
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Proverbs 31:27 She looketh well to the ways of her household, and eateth not the bread of idleness. |
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