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How to Cook White Rice
Cooked white rice is an economical food that is
good for you. It is versatile dish that can be served all by itself or as a complement to a
larger dinner menu. Rice is also a food that can be fun to be creative with.
There are many things that can be cooked with
white rice, but for now, we sill start first with the basic white rice recipe.
White rice and brown rice can be cooked in similar ways.
But, white rice takes less cooking time than making
brown rice does. For the Quaker Kitchen recipe and instructions about how to cook brown
rice visit here.
Learning how to make white is really very simple. The basic cooking ratio is
1 part rice to two parts water; 1 cup rice to 2 cups of water.
In the Quaker Kitchen, I cook rice the way my Nana taught me when I was a girl.
My Nana (grandmother) loved the simplicity of white rice and served it as a side dish to many
of the large meals she cooked for her active family, which included many grandchildren!
She never served a meal with a side dish of
mashed potatoes that she didn't also include a side dish of plain white rice as well. Nana believed
meals should be filling, nourishing and economical. She is the best cook I have ever known,
and she is even so today at nearly 100 years old!
The following white rice recipe uses medium or long grain white rice.
Basic white rice recipe:
makes 3 to 4 servings
1 cup of white rice - do not rinse.
2 cups of water
1 teaspoon of unsalted butter
½ teaspoon sea salt
1. Combine rice, water, sea salt and unsalted butter together in a medium sized pan.
2. Cover and bring to a light simmer on a medium stove setting. Be careful not to boil over.
3. Stir together with a spoon once or twice around the pan making sure the
rice settles fairly evenly in the pan
3. Cover the pan and set the stove heat on a low setting which will allow a constant simmer.
4. Set a timer for 15 minutes.
5. The rice is finished cooking when all of the water has been absorbed in the measure
of the rice recipe above.
Once the timer goes off, turn off the head and
check the rice by using a spoon to move some of the rice away from the
side of the pan to see if all of the water has been absorbed.
Do not stir the rice. If the rice needs to be
cooked for a minute or two more, just turn the heat back on very low, cover and cook only for
that minute or two more. Rice burns easily, so be attentive.
Once the rice is cooked, remove the pan from the heat, leave the cover
on the pan and allow the cooked rice to sit covered for about 5 minutes before serving.
Spoon the hot rice into a pretty bowl, put a pat of unsalted butter on the top,
sprinkle some nice
dried parsley over it and serve while hot.
"The Lord bless thee and keep thee...."
- Numbers 6:24
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