Cooked Rice

Cooked rice is a very handy side dish to prepare. There will come a time when you need new inspiration for a side dish and

rice will fill the bill!

Dried rice can be purchased in long grain, short grain or by type such as white, brown or wild rice. Brown and wild rice have a greater nutritional value than white rice but take longer to cook. I generally cook with white rice and leave the other types for special occasions.

As for long or short grain, it does not matter to me - either are acceptable. If you cook rice from scratch instead of using a preprocessed, partially cooked brand you will get better nutrition and taste at the slight disadvantage of a longer cooking time. Personally I would not go near the preprocessed rice brands...

The following recipe is a way to make a hearty, plain white rice side dish. Rice made with water, alone, may end up somewhat tasteless so I use chicken broth.

And be aware of the abbreviations I use in all my recipes:

't' refers to teaspoon
'T' refers to tablespoon
'c' means cup
'#' means pound

Hearty Cooked Rice

1 c dried white rice
1 can chicken bouillon with water added to make 2 cups
In a small pot, heat up the chicken broth/water to boiling.

When boiling add in the rice, reduce heat to low, stir well and simmer, covered for 20 minutes. Serve.

This recipe will make 3 cups cooked rice. You can make a greater amount by always putting in twice the amount of liquid as rice. The total yield will be the liquid amount plus the dried rice amount. Example, 2 cups rice plus 4 cups water equals 6 cups cooked.

Try replacing the liquid with orange juice or adding in some chopped vegetables to mix in your rice - just throw them into the boiling liquid with the rice, frozen or raw and they will cook up.

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