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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