Rice is one of those things I’m still working on (don’t laugh), but I think I’m getting the hang of it now. (Also in that category: eggs.)
I started cooking rice regularly about a few months ago, at the suggestion of the fiance, but I’ve kept it up with it for the primary reason that it just makes so darn much. One cup of uncooked rice yields – what looks like to me – four or five good cups of cooked rice.
You can’t argue with something that economical that goes with virtually any dish.
I adapted this basic recipe from The Food Network.
- 1 cup long-grain white rice
- 1/2 tbsp butter
- about 3/4 tsp oil
- 1 tsp salt
- 2 cups chicken broth
Throw everything together in a small saucepan and bring to a boil, uncovered, until you see holes that are “[tunneling] down into the rice” – about 15 minutes. Reduce to heat to low, cover, and let cook for an additional 20 minutes.
Makes 2 to 3 servings.