Boiled Rice
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 to 2 ½ cups water, low sodium stock or consommé | |
| ¾ teaspoons salt | |
| 1 tablespoon melted margarine | (Optional) |
| 1 cup brown or white rice | Uncooked |
| Optional ingredients to cook with rice: | |
| Celery | Washed and chopped |
| Scallions | Washed and chopped |
| Spinach | Washed and chopped |
| Carrots | Washed and chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring water, stock or consommé to a rolling boil (use larger amount of liquid if using brown rice). | |
| 2 | Add salt and margarine. Slowly add rice and stir. Cover and cook over low heat. | White rice will take from 25 to 35 minutes and brown rice will take 40 to 50 minutes. |
| 3 | If the rice becomes too dry, add ¼ cup or more boiling water. | |
| 4 | When grains have swelled to capacity, uncover the pot for about the last 5 minutes of cooking | |
| 5 | Continue to cook the rice over very low heat, shaking the pot from time to time until grains have separated. | |
| 6 | Fluff the cooked rice with a fork. | Internal temperature 135 F. |
Posted in Side Dish, Starch Side Recipes
