HOW TO PREPARE RICE
Just remember this combination: 1-2-1
(1 cup rice, 2 cups water,* 1 teaspoon salt).
Whenever cooked rice is called for in any recipes, use this method:
1. Combine 1 cup rice, 2 cups water, and 1 teaspoon salt in a 3-quart saucepan that has a tight-fitting lid.
2. Bring to a boil, stirring once or twice as water comes to boil. Lower heat to simmer. Cover pan and cook about 14 minutes without removing lid or stirring.*
*Parboiled or brown rice will require more liquid and a longer cooking time. Follow the directions on the package.
For Drier Rice:
Fluff rice lightly with a fork, and let stand in covered pan for 5-10 minutes to steam dry.
For Extra Tender Rice:
Start with 1/3 cup more water and increase the cooking time by 4-5 minutes.
To Bake Rice:
Use the same amounts of ingredients. Bake covered in a 350 degree oven for 25-30 minutes or until rice is tender.
COOKING YIELD TABLE FOR 1 CUP OF RICE:
1. 1 cup brown rice = 4 cups cooked
2. 1 cup regular white milled rice = 3 cups cooked
3. 1 cup parboiled rice = 4 cups cooked
4. 1 cup pre-cooked (Minute Rice/Success Rice) = 3 cups cooked
COOKING RICE IN VARIOUS LIQUIDS:
Chicken broth, beef broth, or consomme (14 minutes)
1 cup rice
2 cups broth
1 teaspoon salt
Maraschino cherry juice (15 minutes)
1 cup rice
1 1/2 cups water
1/2 cup maraschino cherry juice
1 teaspoon salt
Orange juice, tangerine juice or apple juice (15-20 minutes)
1 cup rice
2 cups juice
1 teaspoon salt
Tomato juice or vegetable juice (15 minutes)
1 cup rice
1 cup water
1 cup tomato juice
1 teaspoon salt
Carrot juice (20 minutes)
1 cup rice
1/2 cup carrot juice
1 1/2 cups water
1 teaspoon salt
For brighter color, add a few drops of food color.
TO TINT RICE WITH FOOD COLORING:
Mix a few drops in liquid and blend to desired color. Add rice and follow the cooking method. The rice will absorb the color and cook a shade lighter than the colored liquid.
From: Recipelink.com
Source: Recipe booklet: Miss Fluffy's Rice Cook Book, Rice Council for Market Development
Just remember this combination: 1-2-1
(1 cup rice, 2 cups water,* 1 teaspoon salt).
Whenever cooked rice is called for in any recipes, use this method:
1. Combine 1 cup rice, 2 cups water, and 1 teaspoon salt in a 3-quart saucepan that has a tight-fitting lid.
2. Bring to a boil, stirring once or twice as water comes to boil. Lower heat to simmer. Cover pan and cook about 14 minutes without removing lid or stirring.*
*Parboiled or brown rice will require more liquid and a longer cooking time. Follow the directions on the package.
For Drier Rice:
Fluff rice lightly with a fork, and let stand in covered pan for 5-10 minutes to steam dry.
For Extra Tender Rice:
Start with 1/3 cup more water and increase the cooking time by 4-5 minutes.
To Bake Rice:
Use the same amounts of ingredients. Bake covered in a 350 degree oven for 25-30 minutes or until rice is tender.
COOKING YIELD TABLE FOR 1 CUP OF RICE:
1. 1 cup brown rice = 4 cups cooked
2. 1 cup regular white milled rice = 3 cups cooked
3. 1 cup parboiled rice = 4 cups cooked
4. 1 cup pre-cooked (Minute Rice/Success Rice) = 3 cups cooked
COOKING RICE IN VARIOUS LIQUIDS:
Chicken broth, beef broth, or consomme (14 minutes)
1 cup rice
2 cups broth
1 teaspoon salt
Maraschino cherry juice (15 minutes)
1 cup rice
1 1/2 cups water
1/2 cup maraschino cherry juice
1 teaspoon salt
Orange juice, tangerine juice or apple juice (15-20 minutes)
1 cup rice
2 cups juice
1 teaspoon salt
Tomato juice or vegetable juice (15 minutes)
1 cup rice
1 cup water
1 cup tomato juice
1 teaspoon salt
Carrot juice (20 minutes)
1 cup rice
1/2 cup carrot juice
1 1/2 cups water
1 teaspoon salt
For brighter color, add a few drops of food color.
TO TINT RICE WITH FOOD COLORING:
Mix a few drops in liquid and blend to desired color. Add rice and follow the cooking method. The rice will absorb the color and cook a shade lighter than the colored liquid.
From: Recipelink.com
Source: Recipe booklet: Miss Fluffy's Rice Cook Book, Rice Council for Market Development
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Thank You To All Who Contribute
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Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
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- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!