Tuesday, February 28, 2012
However, I found a couple of methods that changed that for me, and I'm sharing them below. One tip, though: Do NOT use Minute Rice! In addition to being processed and treated, it just doesn't cook up the same way regular rice does. Nowadays, I normally use brown rice or basmati rice.
So, how to make foolproof rice? Think pasta. Instead of trying to figure out the perfect amount of water for the rice to absorb while simmering slowly on the stove, just heat a pot of water to boiling as you would for pasta. Then pour in the rice. Let it keep boiling away over medium heat until your rice is nice and tender, then drain and serve.
If you'd rather not waste water, the More-With-Less cookbook made my life so much easier by teaching me that it really is possible to cook rice in the oven. My final product isn't quite the same as their recipe, but here's what I do:
1. Mix rice and hot water in casserole dish (2 parts water to 1 part rice - and I heat my water as hot as my sink will make it).
2. Add salt and about 1 T. butter
3. Stir, cover tightly and bake at 350.
4. Depending on the brand of rice you use, it will take 20-40 minutes to bake. I usually check the rice at the 15/20 minute mark. If rice dries out, add a little hot water while baking.