Rice (Steamed)

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

1 C white rice
2 C water
2 TBS butter or maragarine
1 TSP salt

Temperature:

No real southern cook would ever boil rice. We don’t wash it before cooking either as that takes away the nutrients added back when the factory washes it – a vicious cycle. Butter or margarine will keep steamed rice from sticking together. If you get “gummy” rice, decrease the amount of water or use a different pot. Rice should fill a pot at least ¾ when it is done. Cooking ingredients apply for cooking on the top of the stove or in a rice cooker. Bring water, margarine and salt to a rolling boil. Add rice, stir once, bring back to a boil then cover and simmer on lowest heat for 15 minutes. Turn off the heat and let stand covered for 20 minutes or until tender. Fluff with a fork then serve.

Brown rice requires more water, 2¼ to 2½ C and slightly longer cooking time, 45 minutes.

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