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Tuesday September 7, 2010. |
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Combine
1-cup rice, 1-teaspoon salt (optional) and 1-tablespoon butter
or margarine (optional) in a 2-3 quart saucepan. Bring to a
boil; stir once or twice. Reduce heat; cover and simmer. Cook
according to time specified on chart. If rice is not quite tender
or liquid is not absorbed, replace lid and cook 2 to 4 minutes
longer. Fluff with fork. |
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1
cup Uncooked Rice
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Liquid
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Cooking
Time
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Regular
Milled Long Grain
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1
3/4 to 2 cups
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15
minutes
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Regular
Milled Short-Medium Grain
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1
1/2 to 1 3/4 cups
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15
minutes
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Brown
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2
to 2 1/2 cups
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45-50
minutes
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Parboiled
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2
to 2 1/2 cups
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20-25
minutes
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Precooked,
Flavored Mixes
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Follow
package directions
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Follow
package directions
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Use
boiling liquid. Place ingredients in a baking pan or dish; stir.
Cover tightly and bake at 350C for 25 to 30 minutes. (30 to
40 minutes for parboiled rice; 1 hour for brown rice) |
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Combine
1 cup rice, liquid (see chart), 1 tablespoon salt (optional),
and 1 tablespoon butter or margarine (optional) in 2 to 3 quart
deep microproof baking dish.
Cover
and cook on HIGH 5 minutes or until boiling. Reduce setting
to MEDIUM (50% power) and cook 15 minutes (20 minutes for
parboiled rice and 30 minutes for brown rice). Fluff with
fork.
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This
method best serves Long Grain White Rice, such our Dainty Royal,
Dainty Gem and Jasmine. In general, all ingredients are combined
using ¼ to ½ cup less liquid than stove top method.
For best results follow instructions from the Rice Cooker.
Rice
Cookers are temperature controlled and not time controlled,
thus for Parboiled and Brown, which requires more cooking
time, the Rice Cooker is not the best method.
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