More about rice:
I think that rice is easier than any other starchy food product to prepare. You don't have to peel rice, slice or dice. It is very inexpensive to purchase if you live near an asian food market: less than $ 10.00 for a 20lb bag.
Do not think that uncle ben has a monopoly on rice or that the so called minute rice is easier. Neither is true and the minute rice is mush as well as very expensive. I think that minute rice is used by persons who have never cooked rice or don't like rice.
While there are various types of rice, the easiest to cook is the south east asian varieties, either short or long grain, available from most vietnamese or philipino produce markets. It hardly ever becomes mushy. It is a great left-ver and can be later fried with anything you like after a couple of days old. It can easily be rewarmed by a microwave too.
A rice cooker is the easiest method, using two cups of water for each cup of rice; nothing else. Without the rice cooker, simply bring the water to boil then add the rice, turn the heat to a simmer, cover and return 20 minutes later. It will be done. Turn the rice and serve with anything that fancies your taste, with meat, gravies, sauces, vegitables or even alone.
If you want to get fancy, you can add a teaspoon of oil to every cup of rice and fry it first dry with anything else that suites your fancy, then add the water, bring to a boil, cover and let simmer for 20 minutes.
While white rice is the easier to cook, brown rice takes longer to cook. They say brown rice is better for you and probably is. But you only live once, and white rice, like white bread is comfort food. I |
