Boiled Rice

4 Servings
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Boiled Rice Ingredients

1 c Long-grain white rice	1/2 ts Salt
2 c Chicken broth or water	Freshly ground pepper

Instructions for Boiled Rice

PUT RICE AND WATER or broth in a 2- to 3-quart saucepan, and bring to a boil. Stir once or twice. Lower heat to a simmer. Cover with a tight-fitting lid or heavy-duty foil and cook 15 minutes. If the rice is not quite tender or the liquid is not absorbed, replace lid and cook 2 to 4 minutes longer. Season with salt and pepper. Fluff with a fork. To reheat, place in a colander over boiling water, making sure the water does not boil into or soak the rice, but only steams it. The rice will stay fluffy as long as the water doesnt evaporate. In restaurants it is kept this way for hours. Cover the rice to prevent the top layer from drying out. TIPS: For drier rice, use 2 tablespoons less water. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: RiceCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Chicken Broth

Ground Pepper

Rice

Salt

Side Dish Rice Chicken Broth Oriental

for flavor and categorization

[I made edits to this recipe.]

daylightsun
on Mar 19 2006 7:35PM

I always steam my rice this way, but I rinse the rice first a few times. You can even place diced vegetables on top when you lower the heat to simmer.

daylightsun
on Feb 26 2006 11:30PM

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