Rice.
It should be one of the easiest things in the world to make. And it is, really. Mainly, because I’ve started cooking it in the microwave.
Seriously! It works brilliantly and you can tweak the rice to go with whatever you like.
Rice In The Box
- 1 cup of white rice, any length grain (I’ve tried it with brown rice…it DOES NOT WORK, just fyi!)
- 1 3/4 cups water
- 1/2 tsp salt
- 2 tbs butter (optional…for that yummy, buttery flavor & shine!)
Add all ingredients to a round casserole dish with a lid. If you don’t have a round casserole, you can use a flat-bottomed round vessel with plastic wrap on top. Poke holes in the plastic for venting.
Microwave for 5 minutes on high, then 15 minutes on 50%. Leave the rice in the microwave for at least five minutes. Remove the lid carefully – there will be steam, so be careful.
Fluff with a fork or spoon and serve!
Variations:
Use chicken, beef or veggie broth instead of water, reduce salt to 1/4 tsp.
Add to cooked chicken
top with veggies or sauce
Use rice cooked with water for Rice Pudding!
My Mom’s Rice Pudding
- 1 c. rice, cooked
- 1 ½ c. milk
- 2 eggs, beaten
- ½ c. sugar
- 1 tsp. vanilla
- 1/4 tsp. nutmeg (optional)
- 1/4 tsp. cinnamon (optional)
Instructions: Boil rice and milk over low heat, stirring often so you don’t scorch the milk. Slowly add eggs, sugar and vanilla, stirring constantly. * Pour into 1 ½ quart casserole. Mix spices and sprinkle on top. Place dish into a larger pan containing ½” water.
Bake 35 – 40 minutes at 350 degrees (F) or until knife inserted near edge comes out clean.
*optional – you can skip the oven and continue to cook until it’s a thick consistency. It gives the pudding a slightly different texture, but it’s still delicious!
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