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Rice- Delicious Morn, Noon, & Night

© Shawn Price

Rice can't be beat as a thrifty staple. Twenty-five pound bags of rice can be found at warehouse stores and the bulk area of the grocery store for less than ten dollars. It lends itself to a variety of cooking styles and cuisines. It's low-fat, filling, and a good source of carbohydrates. And it's easy to prepare!

Rule of Thumb on Cooking Rice (Actually, Two Fingers)

You don't need a fancy rice cooker to make perfect rice. All you need is:

white rice, a pot with a lid, a measuring cup

Folks around here are normally pretty hungry so I count on a half a cup of uncooked rice per person. Pour the rice into the pot. Cover the rice with water. Pour the water until it is two finger-width taller than the rice. Put the pot on the stove and bring it to a boil. Cover with the lid and simmer until the water is absorbed (about 20 minutes for 1 cup of uncooked rice, 35 for 2 cups) Fluff with a fork and serve.

Morn: Rice Cereal

Tired of gloppy, wall-paper paste cooked cereal? Shocked by the high price and sugar content of ready-made cereal? Try hot rice (either made in the morning or reheated) served with milk, sugar, butter, and raisins. Kids and adults both love it.

Noon: Rice Pilaf

Ingrediants:
1 c. rice
1 T. oil (butter, olive oil, etc.)
2 t. instant bouillon
1 onion (sliced up)
1 celery (sliced up)
2 c. water
salt and pepper
Choice of green vegetable: green peas, broccoli, etc.

Collect: pot with lid

Heat the oil in the pot. Add the onion and celery, cook until tender. Add the rice, bouillon, vegetable, and water. Bring to a boil, cover and take down to a simmer. Cook for 20 minutes. Lemon pepper is a wonderful addition.

Noon: Southwestern Rice

Ingrediants:
cooked rice
cooked chicken (diced)
salsa
grated cheese

No measurements necessary. Grab a large pot- toss in rice, chicken, and cheese. Start heating the mess, adding salsa to keep everything nice and flowing.

Night: Rice Side dishes

For every 3 cups of cooked rice (1 cup uncooked), add one of the following after cooking and fluffing the rice:

A. 2 T. butter and 2 t. lemon juice

B. 2 T. butter and 1 can mushrooms (4 oz)

C. 2 T. onions cooked in 2 T. butter

D. 2 T. parsley

E. 2 T. butter and 1 t. curry powder

F. 1 can stewed tomatoes and 1 can artichoke hearts

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Eat Well!

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