Hot Cooked Rice

Name: Hot Cooked Rice
Ingredients: 2 cups jasmine rice or long-grain; 3 1/2 cups water; 2 cups medium-grain rice or short-; 2 1/2 cups water; 2 cups long grain brown rice; 4 cups water

6 ingredients

3 steps

Ingredients

2 cups jasmine rice or long-grain
3 1/2 cups water
2 cups medium-grain rice or short-
2 1/2 cups water
2 cups long grain brown rice
4 cups water

Directions

1

Hot Cooked Long-Grain Rice: In a 3- to 4-quart pan, combine 2 cups long-grain or jasmine rice and 3 1/2 cups water. Bring to a boil over high heat. Cover and simmer over low heat until rice is tender to bite, about 20 minutes.
2

Hot Cooked Short-Grain Rice: Follow directions for hot cooked long-grain rice (preceding), but omit long-grain or jasmine rice, and use 2 cups short- or medium-grain rice (pearl, calrose) and a total of 2 1/2 cups water. Bring to a boil over high heat. Cover and simmer over low heat until rice is tender to bite, about 20 minutes.
3

Hot Cooked Brown Rice: Follow directions for hot cooked long-grain rice (above), but omit long-grain or jasmine rice, and use 2 cups long-grain brown rice and a total of 4 cups water. Simmer, covered, over low heat until tender to bite, about 45 minutes.