To add extra flavor without adding fat, replace water with broth, bouillon or consommé (chicken, beef or vegetable flavors). You may also replace water with fruit or vegetable juices.
Butter and margarine are optional ingredients. They do not have to be added.
Reason 1: Not enough liquid. Add more liquid and cook longer.
Reason 2: Too large a pan used causing excessive evaporation of water. Use a smaller pan.
Reason 1: Avoid stirring during cooking and set aside time.
Reason 2: Cooked too long. Reduce cooking time.
Reason 3: Holding large quantities in a pan after liquid is absorbed. When preparing two or more cups, immediately transfer the cooked rice to the serving dish.
Reason 1: Incorrect proportions may have been used (measure accurately).
Reason 2: Cooking heat may be too low during the simmering step. Use higher heat.
Reason 3: Cooking method used may not result in dry rice. Remove cover after cooking and leave on very low heat for 4 to 5 minutes or until water is absorbed.
RICE COOKER DIRECTIONS
- Portion rice and water per cooking instructions
- Put rice and water into pot
- Set cooker on Cook Mode
- Leave cooker on warm before serving
Combine rice and boiling water in a pan. Stir once and cover tightly. Bake at 350F for 30 minutes, or until most of the water is absorbed.
Uncooked plain dry rice will keep almost indefinitely on the pantry shelf. The rice should be kept in a cool, dry, insect-free area at a temperature of less than 80°F, with no foods or materials nearby whose aromas can be absorbed.
Cooked plain rice products must be kept warm at 160°F if being left out for serving. Cooked plain rice products can be stored in the refrigerator for 3 to 5 days, and in the freezer for 6 months. Again, make sure it’s isolated from any strong aromas. When freezing rice, be sure you remove excess air from the freezer-safe container to avoid freezer burn.