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(Fluffy Rice) Electric multi-cooker: Place rice and water in multi-cooker. Set heat control at 250°. Cover and bring to a vigorous boil. Reduce heat to 212° and simmer for 25 minutes. Remove cover and allow rice to steam dry to desired consistence. Do not stir rice. Lift gently with fork when testing for consistency. Makes 6-8 servings. Stove top: Place rice and water in pan. Set heat on high, cover and bring to a vigorous boil. Reduce heat to low and simmer 45 minutes. Remove cover and allow rice to steam dry to desired consistency. Do not stir rice. Lift gently with fork when testing for consistency. Makes 6-8 servings. Hints: I like long grain brown rice, but this rice does not cook up exactly like minute rice. To get each kernel to separate spread rice on a cookie sheet to cool. When you remove the rice from the cookie sheet, crumble the rice between your hands and each grain will be separate. I like to cook 6 cups of rice and 12 cups of water, so that I will have extra to freeze. To freeze rice after it has been cooked, let the rice cool and separate and then put the cooked rice in small portions into freezer storage bags ( I prefer ziplock) and freeze for instant use later. |
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