Need tips on cooking rice from scratch? Check this out!
Preparation Time: 2 mins
Cooking Time: 35 mins
Yield: 8 x 1/2 cup servings (cooked)
* Stockpot Method: Heat all ingredients to boiling; stir. Cover and lower heat to simmer. Cook regular-milled white medium, short or long grain rice for 15 minutes, and brown rice for 40 to 50 minutes.
* Oven Method: Preheat oven to 350ºF. Using boiling liquid, place ingredients in shallow pan; stir. Cover and bake in preheated oven. Bake regular-milled white medium, short or long grain rice for 25 to 30 minutes, and brown rice for 50 to 60 minutes.
* Steamer, Steam Jacketed Kettle or Rice Cooker: Follow manufacturer's instructions.
* Gentle Boil Method (previously known as "Rapid Boil" Method): Bring 1 cup of rice and 6 to 8 cups of water to a boil while stirring occasionally. Lower the heat and bring the rice to a gentle boil (as opposed to a vigorous rapid boil). Cook uncovered for 12 to 15 minutes for white rice, or 25 to 30 minutes for brown rice. Remove the rice from heat and drain well. Note: If the water is boiling too vigorously the grains tend to split and the texture of the cooked rice will not be at its best.
Follow manufacturer's or package instructions.
1/2 teaspoon salt and 1 tablespoon butter can be added.
Liquid other than water can be used, including chicken stock, beef stock, bouillon, consummé, tomato or vegetable juice (1 part water, 1 part juice) and fruit juices such as orange or apple (1 part water, 1 part juice).
Serving suggestions are not included in nutritional analysis.
RICE COOKING GUIDE, YIELDS 8 SERVINGS (1 QT.) COOKED:
Medium or short grain white: 1-1/2 cups (10 oz) rice to 2 cups liquid
Long grain white: 1-1/3 cups (9 oz) rice to 2-1/3 cups liquid
Brown: 1-1/4 cups (8 oz) rice to 2-1/2 cups liquid
TIPS FOR PERFECT RICE:
* Carefully measure the amounts of rice and liquid.
* Keep the lid on tightly during cooking to prevent steam from escaping.
* At the end of cooking, remove the lid and test for doneness. If rice is not quite tender and no water remains, add a little water and cook 2 to 4 minutes longer. If rice is fully cooked and liquid remains, drain excess liquid. Place back on low heat for about a minute.
* Be accurate with cooking time. Base time on cooking method.
Important: Using too much liquid and overcooking are two common mistakes. California rice tastes best when the grains have a little bounce. The goal is clingy and sticky, not mushy!