Yuum - yum! Get ya some of this!
1-1/2 cups rice, cooked (still hot)
1 bag frozen veggies of your choice, steamed (I used broccoli/cauliflower mix)
2 Tablespoons honey
1/2 teaspoon ground ginger
Salt, pepper, and garlic powder to taste.
Stir together all ingredients and let stand 5 minutes for flavors to blend, then serve.
Note: See rice recipe below.
Saturday, September 3, 2011
How to Make Perfect Rice
I learned this from a Cajun family member who really knew what he was talking about. In 30+ years I have not had anything bad happen to my rice using this method - it is perfect every time and never sticky.
In a large cooking pot add 2 cups of raw white rice and 4 cups of cold water. Pinch of salt if desired.
Cover with a tight-fitting lid. Place pot on medium-high heat. Keep watch until liquid begins to boil. DO NOT LIFT LID AT ANY TIME. You can tell if it is boiling by one of these methods.
1. It boils over.
2. If you rest your fingers on the handle of the pot lid, you can feel the vibration of the boiling.
3. You can hear it boiling.
I repeat: DO NOT LIFT THE POT LID AT ANY TIME. This will let out the pressure that has built up inside and will cause the rice to be improperly cooked.
As soon as rice begins to boil turn off the heat. Allow pot to stand for 20 minutes. Then lift lid. All liquid should be absorbed. Fluff with a fork and serve.
This recipe works for smaller or larger amounts of rice at a ratio of 1:2 rice to water. I do not recommend going as low as 1 cup of rice, as the results are not as good. 1-1/2 cups rice and 3 cups water works well, as does the amount given above.
It will also work for parboiled rice, with a slight adjustment. When the rice begins to boil, turn to a simmer for 3 minutes and then turn off the heat. Let stand for 25-30 minutes before lifting the lid to be sure the rice is done. I prefer this over plain white rice, as there are more vitamins in parboiled or converted rice than in plain white rice.
In a large cooking pot add 2 cups of raw white rice and 4 cups of cold water. Pinch of salt if desired.
Cover with a tight-fitting lid. Place pot on medium-high heat. Keep watch until liquid begins to boil. DO NOT LIFT LID AT ANY TIME. You can tell if it is boiling by one of these methods.
1. It boils over.
2. If you rest your fingers on the handle of the pot lid, you can feel the vibration of the boiling.
3. You can hear it boiling.
I repeat: DO NOT LIFT THE POT LID AT ANY TIME. This will let out the pressure that has built up inside and will cause the rice to be improperly cooked.
As soon as rice begins to boil turn off the heat. Allow pot to stand for 20 minutes. Then lift lid. All liquid should be absorbed. Fluff with a fork and serve.
This recipe works for smaller or larger amounts of rice at a ratio of 1:2 rice to water. I do not recommend going as low as 1 cup of rice, as the results are not as good. 1-1/2 cups rice and 3 cups water works well, as does the amount given above.
It will also work for parboiled rice, with a slight adjustment. When the rice begins to boil, turn to a simmer for 3 minutes and then turn off the heat. Let stand for 25-30 minutes before lifting the lid to be sure the rice is done. I prefer this over plain white rice, as there are more vitamins in parboiled or converted rice than in plain white rice.
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