Rice

Yield: 3 cup

206 cal/cup of cooked rice

Cooked rice can be stored in refrigerator for 4 days.
Store in freezer for 6 months.

Recipe 1 - stovetop

Ingredients

• 1 cup rice (1 part)
• 2 cup water (2 parts)
• 1/2 tsp salt (1/2 tsp/cup rice)

Instructions

1. Combine rice, water, salt. Put lid on dish.

2. Cook on full for 8 minutes.

3. Take out and stir.

4. Cook on full for 3 minutes.

5. Fluff with a fork.

Recipe 2 - microwave

Ingredients

• 1 cup rice
• 1 3/4 cup water
• 1 tsp butter

Instructions

1. Combine rice, water, butter. Put in uncovered dish.

2. Cook for 10 min. on high.

3. Cook for 15 min. at 30% power.

4. Fluff with a fork.

Recipe 3 - microwave

Source: https://www.simplyrecipes.com/microwave-rice-recipe-7099898

Servings 4 (3/4 cup) servings

Ingredients

• 1 cup (7 ounces) uncooked white rice (such as jasmine, basmati, or sushi rice), rinsed
• 1 1/2 cup water
• 1 tsp butter

Instructions

1. Combine the ingredients: Stir together the rice, water, and salt (if using) in an 8-cup microwave-safe bowl or glass measuring cup.

2. Leave off the cover and microwave for 9 minutes on HIGH, until the water is mostly absorbed and the edges of the dish begin to appear dry.

3. Cover with a microwave-safe lid, plate, or plastic wrap, and continue cooking on HIGH for another 4 minutes until rice is tender.

4. Let rest, then serve: Let stand, covered, for 5 minutes. Fluff rice with a fork and serve.

Rice will stay warm for 15 min.

$Source: /repo/per-bruce.cvs/com/doc/recipe/side-rice.html,v $
$Revision: 1.9 $; $Date: 2024/05/31 19:30:51 $ GMT