P L A I N B O I L E D R I C E
2 cups Basmati rice or long-grain rice
1&1/2 cups each, beef or chicken stock and water
1-2 tbsp margarine or low-fat butter, or oil as preferred.
Wash rice 2 to 3 times in cold water; soak in barely covered water for 8 to 10 minutes.
Pour stock & water along with salt in a
heavy, large skillet or a pot & bring to boil
uncovered. When boiling, pour drained rice into it and
cook for 8 to10 minutes, or until rice is nearly
Remove rice from the flame & drain.
Bring rice once again to very-low flame & cook for 3
to 5 minutes, or until water is fully absorbed and
rice is done. Serves 4-6
Note: When cooking plain
boiled rice, I always cook doubled the needed quantity
and then I refrigerate the balance for later use.
Properly refrigerated with no disturbances in the flow
of electricity, rice can be kept up to 5-6 or even 7
There are many wonderful ways of dressing up
cooked rice. Check Rice with Mushrooms
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by The Anta Kadi and Recipes