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Rice is Nice!Some of us treat rice as a side dish and some of us make it the centre of the meal, garnished with vegetables and small amounts of meat or fish. Rice is easily digested, free of gluten and versatile. Cooking RiceRice does not need to be rinsed unless it looks dusty. Enriched, converted or instant rice should never be rinsed. Soaking basmati rice for 30 minutes produces delicate, elongated grains. In general, brown rice, especially short grain, takes about twice as long to cook as white rice. As with beans, the cooking time can be shortened if the grain is soaked first or is cooked in a pressure cooker. Boiled RiceAdd rice to a pot of (unmeasured) boiling, salted water and cook like pasta ‘til done, which means tasting frequently after 12 to 15 minutes. Steamed RiceAdd rice to measured boiling water (twice the amount of water to rice for white and two and a half times the water to rice for brown). Include a bit of butter and seasonings if you wish. Cover pan and cook for 15 to 20 minutes for brown and 35 to 40 for brown. Pilaf StyleSauté rice in oil or butter with seasonings. Add the water and follow the directions (above) for steamed rice. When done, cover the lidded pan with a towel and let stand for 5 to 10 minutes. (The towel absorbs the steam and keeps the grains separate. Rice CookerFollow cooker directions. How do I know when rice is done?Altitude, hardness of water, whether the rice has been soaked or not, all affect the cooking time of rice. If the water has been absorbed but the rice is not as tender as you would like, sprinkle 1 to 2 tablespoons of water over the top, cover and return to the low heat for a few minutes. Repeat if necessary. If the rice is done but there is a little extra water, wait for a few minutes, it will be absorbed. If there is a lot of extra water, drain it. What about leftover rice?
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