INGREDIENTS

INSTRUCTIONS

Steaming is probably the most popular method used to cook rice.
Traditionally 1 cup white rice is cooked in 2 cups water or broth. A
half teaspoon of salt is optional. Reduce or omit salt if broth is
used. Some rice cookers come with their own measuring cup which
contains less than a standard measuring cup. Rice cookers usually
require 1/4 to 1/2 cup less water. Follow manufacturer's instructions
carefully.  Regular white rice takes 18 to 20 minutes. Makes 3 cups, 4
servings.  Parboiled or converted rice takes 20 to 25 minutes. Makes 4
cups, 4  to 6 servings. Brown rice takes 40 to 45 minutes. Use 2 1/2
cups  liquid for each cup of rice. Makes 4 cups, 4 to 6 servings. Do
not  remove cover until all water is absorbed unless instructed
otherwise  in the recipe. Uncover when cooked and let dry out 3 to 5
minutes  before serving. Fluff with fork. One cup of rice generally
serves 2  to 4 people depending on whether it is a side dish or main
course.  Variations  Cook favorite fresh herbs such as basil or thyme
with rice or toss  with steamed rice before serving.  *Toss with butter
and toasted almonds when cooked.  Mix steamed rice cooked in broth with
mushrooms sauteed in butter.  Add 1/8 tsp. powdered saffron to cooking
liquid. Season with salt and  freshly ground black pepper. Add 1/8 cup
minced pitted olives and 2  tablespoons olive oil. Add 1 coarsely
chopped small avocado and 1/2  cup coarsely chopped peeled and seeded
tomato. Add 1/4 cup minced  fresh mint warmed for 3 minutes in 2
tablespoons butter. Add 1 cup  sour cream. Sprinkle with 2 tablespoons
minced chives. Add 1/2 cup  freshly grated Parmesan cheese or mozzrella
cheese.  Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre
Posted to recipelu-digest Volume 01 Number 446 by James and Susan
Kirkland <kirkland@gj.net> on Jan 04, 1998

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