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From: Deborah (Recipes.vegsource.com)
Subject:         Getting steamed over rice
Date: July 12, 2010 at 8:45 pm PST

In Reply to: Steamed rice posted by Crab on July 11, 2010 at 12:57 pm:

My current favorite method of cooking rice is...BAKING IT!!!

Put 2 cups of rice (any kind) in a greased casserole dish with plenty of room for expansion.

Add 4 cups of water or broth, and stir well. If desired, you can mix in some finely-chopped veggies.

Cover tightly with lid or foil.

Put into preheated 350 F oven.

Bake for about 30 - 60 minutes, or until rice is tender and liquid is absorbed.

Let stand briefly.

Fluff with a fork.

Add additional seasonings, marg, etc, as desired.

====================

I don't usually bother soaking rice. Beans, yes. Rice, nah.

Rinsing is another matter. Rinsing is good.

====================

Rice can be cooked with many proportions of water-to-rice, depending on the type of rice, the age of the rice, the desired texture, and many other variants.

The more water you add, the softer, and possibly mushier, the rice will be.

I find that 1-part-rice to 2-parts-liquid gives me the texture and consistency I like. Your needs may be different, so try several proportions, and see what you like best.

======================

As far as cooking rice in a steamer goes, one reason for the lesser quantity of water is that the STEAM is also water, so some of that will incorporate into the rice, and so you need less water in the rice itself.

You may find that brown rice made by that method will take about fifteen minutes (or so) longer to become tender, and if the rice gets too dry before it is tender, add a little more water to the rice (and to the wok, too, if necessary).

======================

Store leftover rice in fridge.
Use within 3 days, preferably 2.
Reheat gently, adding a bit of liquid.
Fried rice is a good way to use leftover rice.

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