Recipe - Rice Cooler -- Horchata

**None**

Steaming is probably the most popular method used to cook rice.
Traditionally 1 cup white rice is cooked in 2 cups water or broth. A half
teaspoon of salt is optional. Reduce or omit salt if broth is used. Some
rice cookers come with their own measuring cup which contains less than a
standard measuring cup. Rice cookers usually require One fourth to One half cup less
water. Follow manufacturer's instructions carefully.

* Regular white rice takes 18 to 20 minutes. Makes 3 cups, 4 servings.

* Parboiled or converted rice takes 20 to 25 minutes. Makes 4 cups, 4 to 6
servings.

* Brown rice takes 40 to 45 minutes. Use 2 One half cups liquid for each cup of
rice. Makes 4 cups, 4 to 6 servings.

* Do not remove cover until all water is absorbed unless instructed
otherwise in the recipe.

* Uncover when cooked and let dry out 3 to 5 minutes before serving. Fluff
with fork.

* One cup of rice generally serves 2 to 4 people depending on whether it is
a side dish or main course.

Variations

* Cook favorite fresh herbs such as basil or thyme with rice or toss with
steamed rice before serving.

*Toss with butter and toasted almonds when cooked.

* Mix steamed rice cooked in broth with mushrooms sauteed in butter.

* Add 1/8 tsp. powdered saffron to cooking liquid. Season with salt and
freshly ground black pepper.

* Add 1/8 cup minced pitted olives and 2 tablespoons olive oil.

* Add 1 coarsely chopped small avocado and One half cup coarsely chopped peeled
and seeded tomato.

* Add One fourth cup minced fresh mint warmed for 3 minutes in 2 tablespoons
butter.

* Add 1 cup sour cream. Sprinkle with 2 tablespoons minced chives.

* Add One half cup freshly grated Parmesan cheese or mozzrella cheese.

Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre

Posted to recipeludigest Volume 01 Number 446 by James and Susan Kirkland
kirkland@gj.net on Jan 04, 1998