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Receta Hot Cooked Rice

by Global Cookbook

Ingredientes

2 c. long-grain or possibly jasmine rice 3 1/2 c. water 2 c. short- or possibly medium-grain rice (pearl, calrose)

2 1/2 c. water 2 c. long-grain brown rice 4 c. water

Direcciones

1. Warm Cooked Long-Grain Rice: In a 3- to 4-qt pan, combine 2 c. long-grain or possibly jasmine rice and 3 1/2 c. water. Bring to a boil over high heat. Cover and simmer over low heat till rice is tender to bite, about 20 min.
2. Warm Cooked Short-Grain Rice: Follow directions for warm cooked long-grain rice (preceding), but omit long-grain or possibly jasmine rice, and use 2 c. short- or possibly medium-grain rice (pearl, calrose) and a total of 2 1/2 c. water. Bring to a boil over high heat. Cover and simmer over low heat till rice is tender to bite, about 20 min.
3. Warm Cooked Brown Rice: Follow directions for warm cooked long-grain rice (above), but omit long-grain or possibly jasmine rice, and use 2 c. long-grain brown rice and a total of 4 c. water. Simmer, covered, over low heat till tender to bite, about 45 min.
4. This recipe yields about 6 c.; 4 servings

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