Rice

Stovetop:

1. Measure: 2 cups (500g) rice and 4 cups (1000mL) of water

2. Bring water to a boil in a saucepan

3. Add rice and stir once or twice

4. Cover and cook over low heat until all the water is absorbed.

5. Let stand for 3-5 minutes.

6. Season to taste. Fluff lightly with fork and serve

Stovetop:

1. Stir together 1 cup (250 mL) rice and 1 3/4 cups (425 mL) water in a small saucepan 

2. Bring to a boil and cover with a tight-fitting lid. Reduce heat to LOW and simmer for 14-16 minutes

3. Remove from heat and let stand, covered, for 10 minutes before fluffing with a fork and serving.

4. Individual appliances vary; these are guidelines only 

Stovetop:

1. In a 2-quart saucepan, place 1 cup rice, 2 cups water, 1 teaspoon salt (optional), and 1 tablespoon oil, butter, or margarine (optional). For drier, firmer cooked rice, use less water.

2. Bring the water/rice mixture to full boil. Reduce heat to simmer (low boil). Cover with tight fitting lid and simmer for 15 to 20 minutes, until liquid is absorbed.

3. Remove from heat, and fluff with a fork and let stand for 5 minutes.

Stovetop:

1. Measure 1 cup of Jasmine rice, 1 1/2 cups cold water and 1 teaspoon salt into a saucepan. At 1 tablespoon of butter if desired. For firmer cooked rice, use less water.

2. Bring to a boil, stirring once or twice. Cover, lower heat and simmer for 15 minutes, or until water is absorbed.

3. Remove from heat and fluff with a fork.

Stovetop:

1. Boil water.

2. Add rice, stir, cover and remove from heat.

3. Wait 5 minutes, or until water is absorbed, then fluff with a fork.

Microwave:

1. Place water and rice in a microwave-safe bowl.

2. Cover. Microwave on HIGH.

3. Wait 5 minutes or until water is absorbed, then fluff with a fork.

4. Microwave ovens vary. Cooking times are approximate.