For best results, always follow package directions. When no directions are available, use these easy methods.
Combine 1 cup rice, liquid (see chart), 1 teaspoon salt (optional) and 1 teaspoon butter or margarine (optional) in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer. Cook according to time specified on chart below. If rice is not quite tender or liquid is not absorbed, replace and cook 2 to 4 minutes longer. Fluff with fork.
Microwave Oven Instructions - Combine 1 cup rice, liquid (see chart), 1 teaspoon salt (optional) and 1 teaspoon butter or margarine (optional) in 2- to 3-quart deep microwave-proof baking dish. Cover and cook on HIGH, 5 minutes or until boiling. Reduce setting to MEDIUM (50% Power) and cook on 15 minutes (20 minutes for parboiled rice and 30 minutes for brown rice). Fluff with fork.
Rice Cookers - There are several reliable brands of rice cookers available. Care should be taken to follow individual manufacturer's directions. In general, all ingredients are combined using 1/4 to 1/2 cup less liquid than the top- of-the-range method.
Conventional Oven -Cooking rice in a conventional oven with other foods is an efficient way of saving energy. Use boiling liquid. Combine ingredients in a baking dish or pan; stir. Cover tightly and bake at 350 degrees F. for 25 to 30 minutes (30-40 min Parboiled; 1 hour brown rice). Fluff with fork.
Reheating rice - For each cup of cooked rice, add 2 tablespoons liquid. Cover and heat 4 to 5 minutes on top of range or in oven. In microwave oven, cook on HIGH about 1-1 1/2 minutes per cup.
Storage of Rice - A natural convenience food, uncooked rice can be stored on the shelf in a tightly sealed container. The shelf life of brown rice is shorter than that of white rice. The bran layers contain oil which can become rancid. Refrigerator storage is recommended for longer shelf life. Washing rice is not necessary; just measure and cook. Cooked rice can be refrigerated for up to seven days, or stored in the freezer for six months.
