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2 years ago
Sunday, September 21, 2008
Rice is not my friend
I have this amazing recipe for a Chicken and Rice Casserole, but it requires me to cook rice. After all, you can't really use minute rice in a casserole recipe! It would turn to mush! I have tried many tricks, and I just don't have any luck with it. Any suggestions? Tricks that you know of? I appreciate your input!
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http://daytonkitchen.wordpress.com/2008/04/28/rice/
Here's how I do it - easy, and great rice every time.
Measure the rice into a saucpan.
Add hot water from the tap - twice the amount of the rice.
So if you have 1 cup of rice, you need 2 cups hot water.
Add suitable amount of salt.
Put lid on saucepan, and DO NOT remove the lid at all, until the rice is cooked.
Bring it to the boil so the steam is escaping from the saucepan. Don't take the lid off.
Start the timer for 10 minutes.
Immediately turn the heat down so the water will be simmering; but don't take the lid off to check - you may have to experiment a couple of times to find the right setting for your particular stove.
When the timer beeps, take the lid off and fluff with a fork. All the water will be been absorbed and the rice cooked beautifully.
Did I mention not to take the lid off from when you set the pan on the element, until the beeper goes? That, and the measured amount of water, is the key.
I follow the same method as pinsneedles, and also get perfect rice every time. Good luck! :)
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