Recipes Included On This Page Doug's Rice Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Doug's Rice Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup jasmine rice -- rinsed or brown rice 1 1/4 cups water Not wishing to start a big war on how to cook rice! However, as Mary-Anne is aware, we use Thai jasmine rice exclusively when we have white rice. I always have perfect rice, by simply adding 1 1/4 cups water to one cup rinsed jasmine rice, bring to boil, cover, turn to simmer and time 15 minutes. Remove cover, turn off heat, fluff, cover and let sit for a few minutes, up to 5 minutes, then serve. Brown rice or the Lundburg blends of mahogany/brown/wild rice, I rinse, one cup rice to 1 3/4 cups water, bring to boil, cover, simmer for 40 minutes, then check for how wet it remains. If it still has water in the rice, then let it go longer. These methods have worked for me for many years, and we are at sea level. It would be different for higher elevations. Try my method, it just works. Cheers, Doug in BC Yep, Hallie, still alive and kickin!! Contributed to the FareShare Gazette by Doug; 10 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: .

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