Making dinner tonight, I thought, "Hey. More people should know how to do this!"
I cannot make rice on the stove top. It always seemed to boil over or not be done when the water was gone, or stick to the bottom. Once I made it in the microwave, and when I lifted the cover I got a nasty steam burn! Oh it was bad. And we don't have a microwave anymore, so, not an option. A friend taught me this fool-proof method for rice cooking a few years ago.
Here's how I cook my rice!
::Boil water in your kettle or a pot.
::Add rice to a oven-safe dish (I use a 9x9 pyrex). Tonight I did 2 cups dry rice.
::Add 2 parts boiling water. (So I added 4 cups)
::And a good drizzle of olive oil or butter.
::Salt and pepper if you like.
::Cover with aluminum foil, stick in an oven preheated at 350, and come back in an hour!
::(Brown rice takes an hour, but white rice probably takes about half as long.)
::Remove from the oven and check to be sure all the water has cooked into the rice. Fluff with a fork and serve!
We're enjoying our rice over yummy beef & broccoli tonight!
