Hot Cooked Rice
By: Anonymous
Published: Thursday, December 31, 2009 - 11:52pm

Ingredients




2 cups long-grain or jasmine rice
3 1/2 cups water
2 cups short- or medium-grain rice
(pearl, calrose)
2 1/2 cups water
2 cups long-grain brown rice
4 cups water

Preparation

1 Hot Cooked Long-Grain Rice: In a 3- to 4-quart pan, combine 2 cups long-grain or jasmine rice and 3 1/2 cups water. Bring to a boil over high heat. Cover and simmer over low heat until rice is tender to bite, about 20 minutes. 2 Hot Cooked Short-Grain Rice: Follow directions for hot cooked long-grain rice (preceding), but omit long-grain or jasmine rice, and use 2 cups short- or medium-grain rice (pearl, calrose) and a total of 2 1/2 cups water. Bring to a boil over high heat. Cover and simmer over low heat until rice is tender to bite, about 20 minutes. 3 Hot Cooked Brown Rice: Follow directions for hot cooked long-grain rice (above), but omit long-grain or jasmine rice, and use 2 cups long-grain brown rice and a total of 4 cups water. Simmer, covered, over low heat until tender to bite, about 45 minutes. 4 This recipe yields about 6 cups; 4 servings