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Recipe: Al Dente Make Ahead Rice
Similar Categories: Dente, Make, Ahead, Rice
Al Dente Make-Ahead Rice
2 quarts water
4 cups uncooked converted white rice (no substitute)
Bring water to rapid boil in large (at least 4 1/2-quart), heavy
saucepan over high heat.
Add rice, stir well, and then return to rapid boil. Adjust heat so
water stays at gentle but steady ripple and cook uncovered until all
water is absorbed, about 20 minutes. Do not stir.
Fluff rice gently with fork and cool 1 hour. Do not cover.
Fluff rice gently again, then spoon lightly, do not pack, into
plastic storage containers, snap on lids, label, and date. Set in
refrigerator or freezer.
To reheat refrigerated or frozen rice, pile rice in large fine sieve,
fork lightly apart and balance sieve in top of large, heavy saucepan
over 2-inches boiling water. Cover loosely with lid or foil and steam
until just heated through, 3 to 5 minutes, but times will vary
according to amount of rice being reheated and whether it's
refrigerated or frozen. Fluff with fork and serve.
Yield: 16 cups
.
2 quarts water
4 cups uncooked converted white rice (no substitute)
Bring water to rapid boil in large (at least 4 1/2-quart), heavy
saucepan over high heat.
Add rice, stir well, and then return to rapid boil. Adjust heat so
water stays at gentle but steady ripple and cook uncovered until all
water is absorbed, about 20 minutes. Do not stir.
Fluff rice gently with fork and cool 1 hour. Do not cover.
Fluff rice gently again, then spoon lightly, do not pack, into
plastic storage containers, snap on lids, label, and date. Set in
refrigerator or freezer.
To reheat refrigerated or frozen rice, pile rice in large fine sieve,
fork lightly apart and balance sieve in top of large, heavy saucepan
over 2-inches boiling water. Cover loosely with lid or foil and steam
until just heated through, 3 to 5 minutes, but times will vary
according to amount of rice being reheated and whether it's
refrigerated or frozen. Fluff with fork and serve.
Yield: 16 cups
.
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