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How to cook rice
Cooking rice is something I have never been able to do. My efforts resulted in wet, soggy rice; undercooked rice or more often than not, rice welded to the bottom of the pan. So I decided to write a blog on how to cook rice, hopefully helping other people who are stuck but mainly for me.
When I house shared as a student, I lost count of the number of times we threw a ruined pan out because of a rice failure.
I was so bad at it, that I stopped cooking rice with any of my meals. If I cooked a curry, I just had it with homemade naans (made from the previous dough recipe); if I cooked a chilli, I just had a few buttered slices of bread.
It wasn’t until recently that I decided I’d cook rice properly, and stumbled across a technique that results in perfectly cooked rice every time.
How to cook rice:
1 cup of rice
2 cups of water
Chosen spices: I sometimes pop a tablespoon of turmeric and a few cardamom pods in if I have them in the cupboard.
Get the water to boiling point and then cover and reduce the heat to a minimum and let it cook for 10 minutes.
You know it’s ready when there is no water left and the rice has little well like holes in it. Run a fork through the rice and it’s ready.
Serve and check out the bottom of the pan. I believe this is the easiest, fool-proof method on how to cook rice.
Hope you like it.
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2 Responses to How to cook rice, the EZRecipe way
Tomato PuddingINGREDIENTS:2 cans (28 ounces each) chusred tomatoes with juice1 cup brown sugar, packed1 can (6 ounces) tomato paste2 teaspoons dry mustard1 teaspoon saltpinch baking soda3 cups toasted white bread cubes1/2 cup butter, meltedfresh parsley sprigs, optionalPREPARATION:Grease a 3-quart baking dish. In a bowl, combine tomatoes, sugar, paste, mustard, soda, and salt. Place bread cubes in the baking dish; drizzle with melted butter. Pour tomato mixture over bread. Refrigerate up to 4 hours, if desired.Bake at 375b0 for 35 to 40 minutes, or until hot and bubbly. Garnish with fresh parsley sprigs, if desired.Serves 8 to 10.
Oh no, don’t worry about if people like your ripcees, silly! Not everyone is gonna like every recipe, but I’m sure that most people will find at least one to be just the perfect thing. I know speaking for myself I don’t need anything fancy. Just things that don’t require alot of steps or hard to find ingredients, are not expensive, and freeze well. Right now the only thing I freeze regularly is stroganoff. I’ve discovered that I can just make it with rice rather than noodles, make a double batch, and before I add the peas and sour cream I take out half and freeze it. Then when I thaw it to use later it will get peas and fresh sour cream and so it will taste as fresh as if I just made it. But I only make stroganoff twice a month so the first time I make double and the second time I get it out of the freezer. So I only have 1 freezer meal a month. I’d love to have more ripcees for things that freeze well so I can have more than just 1 freezer meal per month! Lol! So yes at this point anything would help out and I’m sure your ripcees are great and there’s no need to worry.[]