Sunday, April 5, 2009

Tips for Cooking Rice

One cup of uncooked rice equals 3 cups of cooked rice, or four servings. To cook any amount of rice, use twice as much water as rice. To make sticky rice, use rice that is not long grain.

1 cup uncooked rice
2 cups boiling water
1 teaspoon salt (optional)

Stir rice into boiling, salted water and bring to boil again. Cover with a tight fitting lid and lower the heat to simmer. Cook about 15 minutes without removing the lid or stirring until the liquid is absorbed and the rice is tender.


Cook rice in beef or chicken broth instead of water for a delicious, nutritious, and delightful change. Mix cooked rice with a variety of things like sliced mushrooms, sauteed onion, crumbled pieces of bacon, slivered almonds or grated cheese.

Try sour cream and chives mixed into cooked rice.

Substitute 1/2 cup fruit juice (orange, apple, cherry) for 1/2 cup water when cooking rice. Vegetable juice cocktail or tomato juice may also be exchanged for 1 cup of the water used in cooking.

Add one of the following herbs to the cooking water when preparing rice:

1/8 teaspoon dried thyme, oregano, sage, rosemary, basil or savory
1 teaspoon celery seeds or dried dill
seasoned salt instead of salt
3/4 teaspoon dried marjoram
1 small bay leaf

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 89)

No comments: