06
Jul

Rice is nice!

And it’s good for you…it’s something you can eat, enjoy, and not have to worry about health problems. A dish of rice and beans is a very healthy thing, right up there with having an IQAir purifier in your home.

But please…don’t buy that “minute” or “success” rice stuff. That stuff is so over-processed, it’s not only tasteless, but all of the nutrition has been stripped out. It’s really easy to cook regular rice, you just need to know exactly how.

Of course, you could buy a rice-cooker, those are pretty fool-proof. If you cook a lot of rice, this may be a worthwhile purchase for you. But if you don’t want to spend the money on one now, here are two easy rice recipes that work for me…every time! The first is a pilaf that I make a lot, the second comes from acclaimed Chinese TV chef Martin Yan, and is a plain steamed rice.
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Christine’s Yummie Rice Pilaf

1 tablespoon or so of butter or olive oil
1 small onion, chopped
2 cups long grain rice
4 cups water
salt and pepper to taste

In a saucepan, heat butter or oil over medium high heat. Add the onion, saute for a few minutes until softened, but not browned. Add the rice, toss to coat with butter/oil, saute it all for a few more minutes. Add water, salt & pepper. Bring to a boil, cover the pan, turn heat to LOW, and cook for about 20 minutes. If you see little *pinholes* in the surface of the rice, it is probably done. Fluff with a fork and serve.

Makes about 6 cups.
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Martin Yan’s Perfect Steamed Rice

2 cups long grain rice
3 cups cold water
salt to taste, if desired

Place rice in colander and rinse it well. Place it in a 3 quart saucepan with a tight-fitting lid, and add the water. Add salt, if desired. Bring to the boil, uncovered, and cook over high heat for 2 minutes. Reduce heat to low, cover, and simmer for exactly 9 minutes. Remove from heat, and let stand for 10 minutes, still covered. Uncover, fluff with a fork and serve.
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This post is dedicated to Kat, who loves rice but has trouble cooking it. Hope these recipes help!