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Cooking Rice
Sources:  Adapted from Foods and Wine Magazine and 
Martha Stewart-Nobu Restaurant.   Rinsing and soaking the
rice helps remove the starch, making the rice less likely to clump.

Note: The ratio of rice to water is 1 cup rice to 1 1/2 cup water, It should simmer very 
gently so it doesn't lose moisture too quickly. Crack the lid a tad if you see a lot of steam 
released.  It takes about 20 minutes. Turn off the heat and tighten the lid during the last
couple minutes of cooking.  Our goal is fluffiness and this technique works for us. 
   

For stir-fried rice, cook as below, drain, then stir fry with some chopped
green onions, soy sauce to taste, and an egg white. Joy of Cooking 
Cookbook recommends browning in a skillet, with or without fat, before cooking 
to keep grains separate. 

Boiling White Rice

1 cp rice 
1 1/2 cp water 

1. Rinse rice in colander under cold water.  Let sit for a few minutes.
2. When rice is drained sufficiently, place in saucepan with straight sides and a
tight-fitting lid.
3. Add cold water, cover, and let soak for 10 minutes before cooking.
4. Bring to boil over high heat. Keep lid tightly covered.
5. Reduce heat to low and simmer till water has been absorbed, about 6 minutes. If you
must check, do so quickly to lose as little moisture and steam pressure as possible.
6. Return to high heat for 20 seconds, remove from heat, and let steam covered for about
15 minutes. 


Wild Rice Stuffing

Note: This is inspired by Martha Stewart, who uses halved acorn squashes stuffed with wild
rice. We gave up finding pure wild rice, packaged with brown and white rice.  We now purchase 
pure wild rice bulk from our Warner food coop at a much better price.

An inaugural lunch hosted by Congress for the new President served a wild rice stuffing 
in their main course.  

Accompany this with Cranberry Orange Salad.


1 cp wild rice
1 shallot or the white parts of several bunch onions, minced
2 cloves garlic, chopped
1/2-1 t dried sage
1 1/2 cps chicken broth
1/2 cp dried cherries or cranberries, or to taste
1/2 cp chopped walnuts or pecans
olive oil or butter for sauteeing 
1. Bake the squash according to instructions, but remove before it is fork-tender.
2. Saute the onions and garlic in oil till browned. Add the rice and chicken broth and cook about 40 minutes,till the rice has absorbed all the liquid and not too crunchy.
3. When squash is cooked, remove the skins and slice it into 1/2" slices.
4. Arrange the slices on a 10x18" baking pan, leaving a hole in the center for the rice.
5. Add dried fruit and nuts to the rice, mix with a fork, and add to the squash.
6. Bake at 325 degrees until the squash is tender, about 15-20 minutes.


See also Spiced Rice.