I use only two types of rice– basmati (for Indian/Thai dishes) and whole grain brown rice (for everything else). I cook them both pretty much the same way. I’m sure there is a gourmet out there who will point out my error, but it works for me.
Because rice does take some time and effort to cook, I always make a huge batch of it to save time later. It keeps well in the fridge, but I try to use it within the week. I suppose you could freeze it, too.
Important: You must resist the urge to stir your rice until it’s done!
STANDARD RICE PREPARATION
- Measure out desired amount of rice into heavy saucepan.
- Add twice that amount of water (2 parts water, 1 part rice).
- Add a tablespoon (or two) of butter or margarine.
- Add any seasonings you might want (boullion cube? salt and pepper? dried soup veggies?)
- Bring to a boil (uncovered) on medium-high heat.
- Do not stir the rice! RESIST THE TEMPTATION TO STIR!
- Reduce heat to low and cover.
- Let simmer– UNMOLESTED!– for 15-20 minutes, or until all the water is absorbed.
- Fluff rice with a fork and enjoy!
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