AL DENTE MAKE-AHEAD RICE
2 quarts water
4 cups uncooked converted white rice (no substitutes)
Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat. Add rice, stir well, then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir.
The trick is to cook it just until al dente (firm-tender) so that the grains remain separate instead of clumping.
Fluff rice gently with fork and cool 1 hour. Do not cover.
Fluff rice gently again, then spoon lightly -- do not pack -- into 1- or 2-cup plastic storage containers, snap on lids, label and date. Set in refrigerator or freezer.
Cold or even frozen cooked rice can be slipped into casseroles, soups, salads, stews and stir-fries. It can also be reheated and used as a backdrop for dozens of other recipes.
TO REHEAT REFRIGERATED OR FROZEN RICE:
Pile rice in large fine sieve, fork lightly apart, and balance sieve in top of large, heavy saucepan over 2 inches boiling water. Cover loosely with lid or steam just until heated through, 3 to 5 minutes; times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.
Makes 16 cups
Source: Dinners in a Dish or a Dash by Jean Anderson
2 quarts water
4 cups uncooked converted white rice (no substitutes)
Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat. Add rice, stir well, then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir.
The trick is to cook it just until al dente (firm-tender) so that the grains remain separate instead of clumping.
Fluff rice gently with fork and cool 1 hour. Do not cover.
Fluff rice gently again, then spoon lightly -- do not pack -- into 1- or 2-cup plastic storage containers, snap on lids, label and date. Set in refrigerator or freezer.
Cold or even frozen cooked rice can be slipped into casseroles, soups, salads, stews and stir-fries. It can also be reheated and used as a backdrop for dozens of other recipes.
TO REHEAT REFRIGERATED OR FROZEN RICE:
Pile rice in large fine sieve, fork lightly apart, and balance sieve in top of large, heavy saucepan over 2 inches boiling water. Cover loosely with lid or steam just until heated through, 3 to 5 minutes; times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.
Makes 16 cups
Source: Dinners in a Dish or a Dash by Jean Anderson
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