Recipe: How to Prepare Rice, Cooking Rice in Various Liquids

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