Rice
(White & Yellow)
STOVE
High 5 min then Simmer 10 min
White Rice
2 cups Enriched Long-Grain Rice
2 cups Water
2 t salt or garlic
Rule of thumb: Equal parts water and rice. You want 1 cup of rice, then use 1 cup of water and 1 cup of rice.
The key to making fantastic rice every time is to use a rice cooker. hahahahaha
Ok, joking is over. Now let's get to work. Take rice and wash out starch. That is when the water stops turning white. I use a colander and rinse the rice that way.
Place the washed rice (2cups) in pot, add 2 cups of water and a pinch of salt. Sometimes, I dice about 1/2 of a small onion and place it in the water also.
Boil for approximately 3 to 5 minutes, stirring often.
Cover and lower to simmer and cook another 10 minutes (if using electric stove, pass over to another burner already on simmer).
After the 10 minutes, take off cover, stir and taste. If no hard kernels, turn off. To tell when rice is done, use a fork to cut a kernel of rice, if it is soft, rice is done. Remove the rice from the pot immediately as the hot pot will keep the rice cooking and it will get mushy.
Add a bit of oil to the rice (approx. 1/4 cup) and/or add a bit of margarine or butter, say about a tablespoon full. One can make the rice really tasty by adding oregano, a little bit of parsley, Lowry's garlic salt.
SPANISH YELLOW RICE
To make the white rice into Spanish yellow rice, it's easy.
Add at the time you turn the fire up to boil:
1 package of Spanish yellow food coloring (Paprika)
(Name Brands: Bijol and Vigo)
(Found in a yellow package. Look in the Ethnic Section of your grocer).
Optional: Add a cube of chicken bouillon for extra flavor.
At the very end, when the rice is done, add a small can of peas to the rice when it is done.
Add some Pimiento strips if you want. And there you have it.
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