Perfect Rice

by Amy Stafford on April 2, 2012

My oldest Son Jimmy who is a Sophomore in college has been trying his hand at cooking at school.  He gave me a call a few weeks ago and said the few times that he made rice “it came out a gooey mess”.

I asked what kind of rice he was using and it was an instant variety.  YUCK!!  I told him a good quality rice makes all the difference!

Then this past weekend my Nephew Vinnie came to visit for the weekend and he was struggling with finding food that would meet up to his high standards.   His Mom asked if I would make him some rice and Vinnie was a little resistant to the idea until I explained I needed his help “perfecting” my rice recipe for my blog.  He reluctantly agreed to help after I explained that I would need a picture with his “thumbs up” or “his thumbs down” review.

So this recipe is for the Sophomore in college and the Eight Year old or anyone who struggles with making rice!

  • 1 cup of Jasmine white rice
  • 1 1/2 cup water

Per Vinnie’s instructions: Add

  • 2 Tablespoons of unsalted butter
  • 1/2 teaspoon of salt
Here is the variety I have been using.  My husband bought me this huge bag at Costco about 8 months ago.  The rice is still as good as the first time I opened the bag and the bag is almost empty!

Directions:

Fill a small saucepan with rice and water.  Bring to a boil.  As soon as it boils cover and reduce heat to low.  Leave it alone!

Do NOT keep opening the lid.  There really is no reason to open, you just loose your steam in the pot!

Set the timer and allow to cook for 18 minutes.  Remove from heat and uncover.

Fluff with a Fork and if you are eating the “Vinnie way”  add butter and salt.  Stir until butter is meted and rice is perfect!

If you are using in recipe – Serve!

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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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