Rice

By michelle1026

Ingredients

• White Rice (3 cups cooked):
• 1 cup white rice (long grain, basmati)
• 2 cups water
• 1 tsp salt
• For 2 cups cooked rice in recipes, use 2/3 cup dry rice, 1 1/3 cups water, no salt
• Brown Rice (3 cups cooked):
• 1 tsp olive oil (or sesame oil)
• 1 cup brown rice (long grain)
• 2 1/2 cups water
• 1 tsp salt

Details

Servings 3

Preparation

Step 1

White Rice:
Rinse rice. In large sauce pan, bring water and salt to boil. Stir in rice. Return to brief boil, reduce heat to low and cover. Cook 18 minutes. Do not remove cover while cooking. Check rice. If crunchy, add more water (if needed) and cook 10 more minutes. When no longer crunchy, remove from heat and let set (covered) for additional 10 minutes. Fluff with spoon or fork and allow to set a few minutes more to 'dry' out.

Brown Rice:
Rinse rice. In large sauce pan, heat 1 tsp olive oil over medium-high heat. Saute rice in oil until fragrant and starting to turn golden. Stir in salt. Slowly pour water into pan. Bring to a boil, reduce heat to low and cover. Cook 30 minutes. Do not remove cover while cooking. Check rice. If crunchy, add more water (if needed) and cook 10 more minutes. Repeat if needed using 10 minute increments. When no longer crunchy, remove from heat and let set (covered) for additional 10 minutes. Fluff with spoon or fork and allow to set a few minutes more to 'dry' out.

*For time saving, make brown rice ahead of time and freeze it. Allow rice to cool completely before storage. Place 1 cup of cooked brown rice in quart size freezer bag (use larger bags for bigger portions). Wet the cup before scooping the rice to prevent sticking. Release air from bag and close. Lie flat and spread the rice into an even layer.