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Thread: Cooking Rice

  1. #1
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    Cooking Rice

    56 ounces converted rice
    2 tablespoons salt
    2 tablespoons margarine or vegetable oil
    4 1/4 quarts hot water
    Servings: 50
    1. STEAMER: Weigh rice into a 12x20x2-inch counter pan. Add salt and margarine. Pour boiling water over rice. Stir. Steam uncovered for 30-40 minutes. Fluff with fork.

    2. OVEN: Weigh rice into a 12x20x2-inch counter pan. Add salt and margarine. Pour boiling water over rice. Stir. Cover pans tightly with aluminum foil. Bake at 350F for 1 hour. Remove from oven and let stand covered for 5 minutes. Fluff with fork.

    3. STOCKPOT OR STEAM-JACKETED KETTLE (BOILED RICE): Bring water to a boil in a steam-jacketed kettle or other large kettle. Add salt, rice, and margarine. Stir. Cover tightly. Cook on low heat until rice is tender and all water is absorbed, about 15-20 minutes. Remove from heat and let stand covered 5-10 minutes. Fluff with fork.



    Notes: If using regular white rice in place of converted rice, the cooking time may need to be reduced.

    For brown rice, increase cooking time to 50-60 minutes for steamed rice, to 1 1/2 hours for baked rice, and to 40-50 minutes for boiled rice.

    For buttered rice, add 5 oz butter or margarine. Add to dry rice in counter pan. Add salt and hot water.

    1 lb uncooked rice yields 2 qt cooked rice.

    Suggested spices to use with rice: allspice, basil, coriander, curry powder, ginger, marjoram, mint, oregano, rosemary, tarragon, thyme.
    Last edited by Cookie; February 15th, 2008 at 08:59 PM.

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