Rice How To Cook Rice By Freda Recipes

Steps:

• 1. Saute in saucepan, with a tight Fitting Lid, on low heat. Butter, Jalapenos, Onions and garlic. ADD 2 Cups rice, Toss & saute again to coat the Rice in the Oils. NOTE: when you coat all the rice in the Oils its going to help the rice to stay seperated when it cooks, so it don't get gummy or sticky. Saute on low heat, ONLY 2 MINUTES ( set the Timer)
• 2. Now your going to ADD SPICES: Paprika, Cayenne, Cumin, Salt. Stir in and toss well.
• 3. Then ADD; LIQUIDS, Add 2 1/4 Cups Stock or Water also add 1/2 Cup tomato sauce. Turn heat to Medium High, Bring to simmer. then turn down to Low, COVER, with tight fitting lid. Simmer & cook, ONLY 20 MINUTES. (Set Timer)
• 4. After 20 Min. . . . DO NOT PEEK Now, Set timer for another 9 Min, (DO NOT PEEK!!!) After 9 min, (Secret # 2 & Very Important Step). . . . FLUFF RICE, with a big Meat Fork. you should have very fluffy rice, full of Flavor, that seperates with the fork, and does not stick together. GARNISH WITH chopped "GREEN ONIONS" ON TOP TO SERVE.
• 5. SECRETS to this "FOOL PROOF" Spanish RICE ARE: 1. Coating the rice in the Oils. 2. Fluffing the Rice with a fork after the 9 Min of Resting. . . That is the KEY!!

Steps:

• Pour rice into a bowl, and fill it with cold water. Swirl the grains, using your fingers. Tip out any starchy water, and repeat until water runs almost clear.
• Combine rice and water in a pot: For most long-grain and medium-grain rice, pair 1 cup rice and 1 1/3 cups water. For short-grain rice, use 1 cup rice and 1 cup water. For most brown rice, combine 1 cup rice and 1 3/4 cups water. The rice and water should not come more than halfway up the sides of your pot; the mixture will double in volume as it cooks.
• Bring water to a hard boil over medium-high heat. The water's entire surface should break with big, constant bubbles. As soon as water is boiling, give it a vigorous stir with a spatula or wooden spoon, making sure to scrape at any grains at the bottom of the pot. Cover it with a lid and turn the heat to low.
• Cook long-grain and medium-grain rice for 15 minutes; short-grain varieties for 20 minutes; and brown rice for 30 minutes.
• When allotted time has passed, or when you hear a change in sound - if you listen closely, you'll notice the sounds will slowly change from a bubbly simmer to a steamy sort of flutter - turn off heat and let rice rest for about 10 to 15 minutes before serving.