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Pasta/Grain: Rice

Source of Recipe

Cooking for Graduate Students & Other Beginning Kitchen Dwellers (James W. Cooper)


Recipe Link: wywahoos.org/wahoos/cookbook/cover.htm

List of Ingredients

2 cups water
1/2 teaspoon salt
1 cup rice
1 tablespoon butter


Recipe

Cooking rice is so easy that is surprising that so many myths have grown up about it. Converted rice is simply rice that has had some of the starch coating steamed away. This makes it a little easier to avoid sticky rice, but also makes it a little more expensive. You can do just as well with ordinary long grain Carolina rice. In both cases, the proportions are 2 parts water to 1 part rice.

Put the water, salt and butter in a medium saucepan and bring to a boil. Add the rice, cover the pan and simmer over very low heat for about 25 minutes. One myth is that you should never uncover a pot of cooking rice. This is silly: how could you tell you fast it is boiling or if it is done? After 15 minutes, inspect the rice. If you stir the rice, you should always use a fork to avoid breaking the rice kernels. Cook until all the liquid has evaporated.

1. Use 1 can of chicken stock and water to make 2 cups.
2. Use beef broth instead of water
3. Add chopped onions or peppers to the cooking rice