This is a fool proof method of preparing perfect rice every time.
EQUIPMENT: measuring cup, 1-quart saucepan with lid
PREPARATION: 40 minutes – makes 4 to 6 servings
INGREDIENTS:
- 1 cup RICE any kind
- ½ teaspoon salt (optional)
- 1 cup filtered or purified water, a broth or stock.
Note: DO NOT use chlorinated tap water as the chemicals will be absorbed, alter the chemical composition, and affect the flavor of the rice.
DIRECTIONS:
Combine the rice, salt, and 1 cup liquid in a 1-quart saucepan. Stir. NOTE: It is particularly important to have the right equipment for the job at hand. A Full-Body induction stainless steel, or a heavy slab bottom pan stainless-steel pan work best.
Bring liquid to a boil over medium heat 275°F. Stir in the salt and rice, cover and open the vent. When the whistle sounds close the vent and turn the heat to low 175°F.
If using an electric range, you may want to turn the burner off after 12-15 minutes. The residual heat from the burner is sufficient to finish cooking the rice.
Remove lid and fluff cooked rice with a fork and serve.
NUTRITIONAL INFORMATION: 6 servings, 1 serving contains: Calories (kcal) 120 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 27 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 3 Sodium (mg) 160
