Rice

Date January 10, 2005 | Chuck | Food
Back

1 cup rice
2 cups water
1/2 teaspoon salt
1/2 chicken bouillon cube 
1 tablespoon butter (optional after cooked)

Follows the 1:2 rice:water ratio

 

 

Steps:

-Rinse rice

-Add to boiling water/salt and chicken bouillon cube

-Stir and Cover

-Turn heat to low/simmer

-Do not lift the lid (important)

-Cook 20 mins

-Remove from heat, rest 5 mins while covered

-Fluff and add option butter.