How to Cook Rice

Cooking Rice is not difficult, but there are a few things that you should know before attempting your first dish.

Raw Rice (not Minute Rice) needs to be thoroughly washed before cooking. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with? your hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice left thoroughly clean.

For Plain White Rice:

In a 2-quart saucepan, add 1 cup of uncooked, long-grain rice to 2 cups of cold water and 1/2 teaspon salt. Cover with a tight fitting lid. Bring to a hard boil, then turn heat down to low. Continue cooking for 14 minutes without removing the cover. Remove from heat and let stand, still covered for 10 minutes. (Makes 3 to 4 cups of cooked rice)

You can test the rice for doneness by pinching a grain between thumb and forefinger. When no hard core remains, it's done.

Browned Rice:

Toast 1 cup long-grain rice in ungreased skilled over medium heat, stirring often, about 20 minutes or until golden brown. Turn into a 1-quart casserole dish; add 1/4 tsp. salt and 2 1/2 cups hot water, stirring to separate rice. Cover and bake at 350 degrees about 1 hour or until rice is tender and all water is absorbed. Fluff with a fork. (Makes 6 servings)