Directions: |
Directions:Boiled rice:
1. Pick over and wash the rice.
2. In a Dutch oven, or very large pot, have water boiling briskly; add salt.
3. Add rice slowly in order not to check the boiling.
4. Boil, uncovered, until soft – about 25 minutes.
5. Drain in a sieve and pour boiling water through to rinse the starch paste from the rice grains. (Test rice by tasting or by pressing a kernel between the fingers.)
Rice expands 3-4 times its bulk during cooking. It is sold as polished, unpolished and wild rice. The unpolished or brown rice contains good amounts of thiamine.
Foolproof baked brown rice:
1. Adjust oven rack to middle position and heat oven to 375 F. Combine boiling water, rice, oil and 1/2 tsp salt in 8 inch square or round baking dish. Cover dish tightly with double layer of aluminum foil. Bake until liquid is absorbed and rice is tender, about 1 hour.
2. Remove dish from oven, uncover, and fluff rice with fork, scraping up any rice that has stuck to bottom. Cover dish with clean dish towel and let rice sit for 5 minutes. Season with salt and pepper to taste and serve. |
Personal
Notes: |
Personal
Notes: Boiled rice is a basic recipe from Betty’s Foods and Home Management text book. She mastered the basics, and then some. However, for those of us who struggle to boil rice with a good outcome, try the "foolproof baked brown rice," from America's Test Kitchen - it works every time!
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