Rice is a staple grain in many cuisines.
Learning to make a pot of long grain rice is a basic cooking skill. Rice is a quick- cooking, inexpensive, nutritious, low-fat grain. Since it was first cultivated in China over 4,000 years ago, rice has become a staple in many world cuisines. All it takes to master the art of cooking long grain rice is some practice, some patience and a pot with a tight-fitting lid.
Instructions
1. Bring the water to a . When the water in the pot is so hot it that produces large bubbles on the bottom of the pot that move quickly to the water's surface, it is at a rolling boil.
2. Add the rice, butter and salt to the boiling water. Stir the rice, then put the lid on the pot and turn the burner down to low.
3. Cook the rice for 20 minutes. Do not remove the pot lid to "check the rice" before the 20 minutes is up. Lifting the pot lid lets out the steam, leading to a gummy, undercooked product.
4. Remove the pot from the stove and fluff the rice with a fork. This helps to separate it into individual grains and keeps it from becoming gummy. Your rice is now ready to serve.
Tags: grain rice, long , rolling boil
