Well, truth be told I've only learned to cook rice (without a rice cooker) in the last year or so. And you know, it wasn't as hard as I thought. I mean sure, I'd make something as involved as banana pudding with homemade vanilla wafers, but cook rice without a rice cooker? You would more likely find me curled up in the fetal position, rocking back and forth, than attempting to make rice without a rice cooker.
So here it is, as simply as it gets--the ratio is always one part rice, two parts water/stock (you really should do stock--it just tastes better). If you do brown rice like I do, add an extra quarter cup of water/stock. Bring the water/stock to a boil, stir in the rice and bring back to a boil. Immediately turn the heat down to a low simmer and cover the pan. For white rice, you'll simmer about 20 minutes. For brown rice, you'll let it simmer for about 45 minutes to an hour. (Those darn whole foods just take longer, don't they?). Then you fluff the rice and serve.
Now, I don't particularly care for plain rice. If you are like me, this just might change your life. It's like a rice mix, but not. Simply stir in the juice and zest of one lemon and about a quarter cup (loosely packed) fresh parsley that you finely mince. The flavor is so fresh and amazing. Sure, it's a little more work than a rice mix, but it's about a gazillion times better flavor, so it's worth it!
Lemon Parsley Rice
1 cup uncooked brown basmati rice
2 1/4 cup chicken stock
Juice and zest of one lemon
1/4 cup (loosely packed) parsley, finely chopped
In a medium saucepan, bring chicken stock to a boil. Stir in rice and bring back to a boil. Immediately turn down heat to a low simmer and cover saucepan. Simmer for 45 minutes to one hour, or until all the moisture is absorbed. Fluff rice with a fork and stir in juice and zest of one lemon and chopped parsley. Serve with a protein and vegetable for a complete meal.
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