In Greek, rice is ρύζι, say REE-zee.
Nutritionists will say this is the wrong way to make rice because nutrients are lost, but the rice comes out so beautifully every time (and it calls for inexpensive bagged rice) that it’s hard to resist. This recipe is for 1 cup of uncooked rice, making approximately 2 1/2 cups of cooked rice. Multiply or reduce, according to quantity needed. This is the perfect rice when you want plain rice to serve with savory sauces and stews.
Cook Time: 12 minutes
Total Time: 12 minutes
- For each cup of uncooked rice:
- 6-7 cups of water
- 1 cup of plain long grain rice (not converted rice)
- 1 teaspoon of salt (optional)
Place rice in a strainer and rinse under running cold water.
In a saucepan, bring water to a full boil. Add salt and stir. Stir in rice. When full boil resumes, reduce heat to medium high and boil until just done (about 10 to 12 minutes).
Pour into a strainer. Shake the strainer to drain, and return rice to the pot. Cover and allow to steam for a few minutes.
Perfect rice, every time.
Yield: 1 cup uncooked rice = approx. 2 1/2 cups cooked rice