All of you here have been so pleasant and have given me a lot of great information, I want to pay it forward and pass some of mine along. I know that most of you have families and do a lot of entertaining as well. Here is a simple way to make white rice that if you need to feed an army you can. I used this rice for just about everything that goes with it. Especially Beef Chili.
The tip is that its a 1:1 ratio of rice to water. for example:
2 cups of rice: 2 cups of water(pictured below)
4 cups of rice: 4 cups of water and just add a little more of the salt and oil. etc.
The ingredients needed along with the supplies (not pictured is the piece of aluminum foil)
2 cups of long grain rice any brand is good as long as its not parboiled
2 cups of water
1 tsp of salt (to taste)
2 tbs of vegetable olive oil (olive oil pictured, i ran out of reg. oil)
supplies used:
1 cup measuring cup
heavy pot with a tight fitting lid (dutch oven is too much, regular farberware is perfect)
slotted spoon
table spoon for mixing
one piece of aluminum foil
measure your rice in a measuring cup in this recipe it will be 2 cups of rice
place in pot, add water only to wash the rice. You are washing all of the starch and impurities of the rice. (i don't know why, but i was taught this way) drain, do it again.
Do this 3 times
Once you've done this 3 times, you will then add your water and rest of ingredients.
2 cups of water.
Salt, i just measure in my hand, you can salt as you wish, or even omit. the oil is a must though.
add your oil 1-2 TBS is good. I used olive oil this time, but i prefer vegetable oil because of the final color. Same goes with seasoned salt/rubs, the final color will not be white.
place your flame on medium until the rice starts to boil.
mix the rice with the tablespoon to look like this
Then lower the flame to the lowest point before shutting off. The steam inside is what cooks the rice. this is the need for the piece of the aluminum foil to make a tighter seal from the lid
cover with the foil,
then tightly place your lid on top. Set your timer for 20 minutes for smaller batches, anything above 6 cups can go 30-35. The steam is what cooks the rice. Shut the flame off.
after twenty minutes, the lid comes off and you turn it, put the lid back on for another 5 minutes. The rice is then ready.
Here is the final product. the rice has a yellowish color from the olive oil. if using vegetable oil, it will be whiter.
If you want to reheat it just add a little water, cover and a very low flame.
enjoy,
appwsmsmkr1
The tip is that its a 1:1 ratio of rice to water. for example:
2 cups of rice: 2 cups of water(pictured below)
4 cups of rice: 4 cups of water and just add a little more of the salt and oil. etc.
The ingredients needed along with the supplies (not pictured is the piece of aluminum foil)
2 cups of long grain rice any brand is good as long as its not parboiled
2 cups of water
1 tsp of salt (to taste)
2 tbs of vegetable olive oil (olive oil pictured, i ran out of reg. oil)
supplies used:
1 cup measuring cup
heavy pot with a tight fitting lid (dutch oven is too much, regular farberware is perfect)
slotted spoon
table spoon for mixing
one piece of aluminum foil
measure your rice in a measuring cup in this recipe it will be 2 cups of rice
place in pot, add water only to wash the rice. You are washing all of the starch and impurities of the rice. (i don't know why, but i was taught this way) drain, do it again.
Do this 3 times
Once you've done this 3 times, you will then add your water and rest of ingredients.
2 cups of water.
Salt, i just measure in my hand, you can salt as you wish, or even omit. the oil is a must though.
add your oil 1-2 TBS is good. I used olive oil this time, but i prefer vegetable oil because of the final color. Same goes with seasoned salt/rubs, the final color will not be white.
place your flame on medium until the rice starts to boil.
mix the rice with the tablespoon to look like this
Then lower the flame to the lowest point before shutting off. The steam inside is what cooks the rice. this is the need for the piece of the aluminum foil to make a tighter seal from the lid
cover with the foil,
then tightly place your lid on top. Set your timer for 20 minutes for smaller batches, anything above 6 cups can go 30-35. The steam is what cooks the rice. Shut the flame off.
after twenty minutes, the lid comes off and you turn it, put the lid back on for another 5 minutes. The rice is then ready.
Here is the final product. the rice has a yellowish color from the olive oil. if using vegetable oil, it will be whiter.
If you want to reheat it just add a little water, cover and a very low flame.
enjoy,
appwsmsmkr1
