See Also: Rice
Steamed Rice
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Instead of water, use any broth for a more intense and directed flavor. See my recipe for Brown Rice, as well.
1 cup long grain white rice
2 cups water or broth
1/2 teaspoon fine sea salt
Bring rice, water and salt to a boil in a heavy bottomed deep saucepan. Immediately reduce to a low simmer, covered. Cook gently for 15-25 minutes or until rice is tender and water has been absorbed. Or, put all ingredients into automatic rice cooker and press the button, following manufacturers directions. Or, combine in glass or ceramic batter bowl and cover with a plate. Microwave on high 5 minutes, then on half power for 12-14 minutes, or until rice is tender and water has been absorbed.
Recipe created 2006-01-02.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.