Texmati Rice Salad Recipes

Steps:

• Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
• Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

Steps:

• Follow package directions for 4 servings, but simmer rice in stock rather than water; season with salt and pepper.

Steps:

• Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

Steps:

• If not using the Texmati brand, then rinse rice, in colander under cold running water, until the water runs clear.
• In non-stick pot, place rice and water together.
• Let soak at least 30 minutes.
• Bring to a boil and then turn heat to lowest level.
• Cover pot with tight-fitting foil.
• Cook for 30 minutes.
• Turn off heat and let set for at least 20 minutes.
• Take off foil and enjoy.