One of
my earlier posts dealt with teaching you how to make steamed rice easily and
perfectly every time. I also listed the
serving ratios so it would be easy to determine how much rice to make for a
meal.
A ten
pound bag of rice isn't very expensive, lasts a long time and makes a great
side dish to so many different meals. We
eat rice at least once a week. I prefer
the texture of regular long grain, medium grain and jasmine rice over
instant or converted (partially cooked), not to mention the significant cost savings.
The
other day I was talking with a friend of mine who shared with me that she
always buys instant rice because she found it too difficult to make it from
"scratch". When I told her how
I do it she didn't believe it could be so easy.
It really is!
I
decided it might be time to revisit that post for those of you that may be
struggling to make rice and are still using instant or for those of you making
regular rice and are looking for an easy foolproof method.
Enjoy
fluffy, perfectly cooked rice at your next meal!
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