Cooking rice on stove top:
Bring rice, water, salt, and butter or margarine to a boil in thick bottom pan. Reduce heat and cover. Simmer for 15 minutes. Take the rice off heat and give a gentle stir. Replace lid and let stand 10 minutes to continue steaming.
Cooking rice with rice cooker:
Follow directions given with cooker. Often there is a measuring cup supplied which is about ¾ cup. Try adding chicken, sausage as well as vegetables and seasoning while cooking rice for a pot meal. Cooking quinoa , oats , and other cereals work well in your rice cooker!
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Tips on Cooking Rice
v Rinse rice. This helps to get rid of any starch and impurities. Rinse until water is clear not cloudy-this may take several minutes. If rice is enriched, it may be rinsed less.
v Use proper amount of water. Long grain rice will require more liquid than medium or short grain rice. Brown rice and parboiled rice will require more liquid than long grain rice. Guidelines to use are:
· White, long grain- 1 ¾ cups of water per 1 cup rice
· White, medium or short grain- 1 ½ cups water per 1 cup rice
· Brown, long grain-2 ¼ cups water per 1 cup rice
· Parboiled-2 cups water per 1 cup rice
v Adjustment may be needed for high altitudes. Since the boiling point of water decreases by 1 degree F for every 540 feet of altitude you may compensate for this by adding extra water so the rice boils longer. About ½ cup should do the job nicely.
v For firmer rice use less water and for fluffier rice let stand 15-20 minutes after simmering.
v Avoid stirring rice when cooking. Stirring activates starch. It will also dissipate steam which will keep it from cooking.
v Cooking rice too quickly on high heat will cause water to evaporate and rice will be undercooked. Turn heat down after it starts to boil.
v Rice should be allowed to sit covered for 10 minutes after it is done cooking. Then fluff it with a fork.