RICE STEAMER RECIPES RECIPES

Steps:

• Saute rice in butter just until translucent and very lightly browned.
• Add chopped onion, and continue sauteing until onion is translucent, stirring frequently to prevent onion from burning.
• Drain any excess butter or olive oil.
• Add stock or water carefully to prevent steam burns; it WILL blow steam!
• Adjust heat for a slow simmer, cover, and cook about 15 minutes without stirring or uncovering.
• If all liquid is not absorbed, remove cover, and continue cooking for another 5 minutes.
• Fluff gently with a fork just before serving.
• Variation: Lightly brown orzo or broken pasta in butter and/or olive oil before adding rice.
• Add rice when orzo is already lightly browned, and saute as above, but orzo will be dark brown by the time rice is light brown and onion is translucent; do not burn orzo.
• Add 3 cups of liquid instead of 2 cups, and cook as above.

Steps:

• Bring water to a boil in a medium saucepan. Stir in white rice and salt. Return to a boil over medium-high heat.
• Reduce heat, and simmer, covered, until rice is tender and has absorbed all the water, 16 to 18 minutes (check only toward the end of cooking time). The rice will be studded with steam holes when ready.
• Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.