Need tips on cooking rice from scratch? Check this out!
Author: California Rice Commission
Suggestions: RICE COOKING GUIDE, YIELDS 8 SERVINGS (1 QT.) COOKED:
Serves: 8 person(s)
Preparation Time: 2 mins
2 1/3 cup water
* 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.
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.
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