Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Steaming is probably the most popular method used to cook rice. Traditionally 1 cup white rice is cooked in 2 cups water or broth. A half teaspoon of salt is optional. Reduce or omit salt if broth is used. Some rice cookers come with their own measuring cup which contains less than a standard measuring cup. Rice cookers usually require 1/4 to 1/2 cup less water. Follow manufacturers instructions carefully. * Regular white rice takes 18 to 20 minutes. Makes 3 cups, 4 servings. * Parboiled or converted rice takes 20 to 25 minutes. Makes 4 cups, 4 to 6 servings. * Brown rice takes 40 to 45 minutes. Use 2 1/2 cups liquid for each cup of rice. Makes 4 cups, 4 to 6 servings. * Do not remove cover until all water is absorbed unless instructed otherwise in the recipe. * Uncover when cooked and let dry out 3 to 5 minutes before serving. Fluff with fork. * One cup of rice generally serves 2 to 4 people depending on whether it is a side dish or main course. Variations * Cook favorite fresh herbs such as basil or thyme with rice or toss with steamed rice before serving. *Toss with butter and toasted almonds when cooked. * Mix steamed rice cooked in broth with mushrooms sauteed in butter. * Add 1/8 tsp. powdered saffron to cooking liquid. Season with salt and freshly ground black pepper. * Add 1/8 cup minced pitted olives and 2 tablespoons olive oil. * Add 1 coarsely chopped small avocado and 1/2 cup coarsely chopped peeled and seeded tomato. * Add 1/4 cup minced fresh mint warmed for 3 minutes in 2 tablespoons butter. * Add 1 cup sour cream. Sprinkle with 2 tablespoons minced chives. * Add 1/2 cup freshly grated Parmesan cheese or mozzrella cheese. Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland on Jan 04, 1998
