Easy perfect rice

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Easy perfect rice

by trehouse60 on Mon Sep 15, 2008 12:00 AM

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I was pretty unlearned preparing raw foods when I first started my herbal anti-cancer regimen.  Consequently I ate a lot of  either very chewy or burned rice, until I found this method in a very old southern cook book.

For white rice, basmati is an excellent choice: it has a slightly nutty flavor, is very easy to cook, and makes a wonderful complement to veggies.  For brown rice, I prefer brown basmati, but it can be pretty hard to find, so any brown rice will do. 

This method will work equally well for short-grained or long-grained rice. Just make sure to rinse the rice with water to remove dust, etc, before cooking.   (I do not have instructions to adjust for altitude.)

Rule of thumb:  for white rice, 1 - 2 xs as much water as rice - the more water, the softer and stickier the rice will be.  For brown rice, 2 - 2 1/2 x's as much water as rice, sometimes perhaps a little more.

e.g 1 c white basmati to 1 - 2 cups cold water, depending on desired texture.

e.g. 1 c brown rice to at least 2 c cold water.

Rice will always cook better with just a couple sprinkles of salt and a  2 tsp of organic butter, or 2 tsp pure virgin olive oil or 1 tsp pure virgin coconut oil. (increase these if cooking more than 2 c rice.) If rice is intended for rice milk, do not use any salt or butter or oil. 

METHOD:  in addition to above mentioned ingredients, you need a saucepan (does NOT have to be non-stick) and lid and 2 burners. Turn one burner up on high heat, the other on simmer/low heat.  Put rice, cold water, salt, and butter or oil all in pan, and place on high  burner.  Cook uncovered, stirring occasionally, until mixture comes to full boil. Immediatly remove from high heat, cover and place on low heat burner.

(Don't do like I always do and forget to turn the high burner off!)

For white rice, cook on low heat 12 minutes, stirring only once until water almost completely absorbed. At that point, stir again, and cook until water just becomes no longer visible. Remove from heat, let sit covered 3 - 5 minutes, then serve.

For brown rice, cook covered on low heat 18 - 20 minutes, stirring several times. Remove from heat just at point water is no longer visible. Cover and let sit 3 - 5 minutes, then serve. 

RE: Easy perfect rice

by garnislitton on Sat Apr 21, 2012 11:35 AM

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Sounds like great.Basmat i is a good for rice.Really perfect method you have given for white and brown rice. Thanks.

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