GOT RICE?

I decided to dedicate today to rice. Rice is the staple in most Asian cuisine so obviously I had to just write about the multiple ways to prepare it. My mom tells me that in Vietnam that rice is a precious commodity and although the rice she grew up would have little bits of rocks in it, it was still very valuable and not one single grain would be wasted. When I was growing up it was clear that rice was valuable. My mom use to tell me that for every grain that I don't eat, that would be another maggot that I would have to eat in the afterlife. Not a pleasant thought. So enjoy, but be sure to clear your plate.

Steam Rice
1 cup rice
1 ½ cups water
1. Wash rice and drain excess water.
2. In a saucepan, add rice and water and bring to a boil. Turn heat down to low, cover tightly, and cook until rice is tender. About 20 minutes.
(tip: The water should cover the raw rice grain about 1.5 cm above the surface of the rice.)
3. Fluff rice before serving.

Steam Brown Rice
1 cup rice
3 cups water

1. Wash rice and drain excess water.
2. In a saucepan, add rice and water and bring to a boil. Turn heat down to low, cover tightly , and cook until rice is tender. About 20 minutes.
(tip: The water should cover the raw rice grain about 1.5 cm above the surface of the rice.)
3. Fluff rice before serving.

Tomato Rice
1 cup long-grain jasmine rice
1 Tbs olive oil
2 garlic cloves, finely minced
1 Tbs tomato sauce
¼ tsp salt
1 ¼ cups water

1. Wash rice and drain excess water.
2. In a saucepan, saute garlic in olive oil until lightly brown. Add tomato sauce and salt to saucepan and lightly saute until tomato has cooked down. Add rice and water to saucepan and bring to a boil. Turn heat down to low, cover tightly , and cook until rice is tender. About 20 minutes.
3. Fluff rice before serving.


Lemon Rice
1 cup long-grain jasmine rice
¼ tsp salt
½ tsp lemon juice
½ tsp lemon zest
1 ¼ cups water

1. Wash rice and drain excess water.
2. In a saucepan, add rice, salt, lemon juice, lemon zest, and water and bring to a boil. Turn heat down to low, cover tightly, and cook until rice is tender. About 20 minutes.
3. Fluff rice before serving.



Cilantro and Coconut Rice
1 cup long-grain jasmine rice
8 springs cilantro, minced
¼ tsp salt
½ cup coconut milk
½ cup water

1. Wash rice and drain excess water.
2. In a saucepan, add rice, salt, coconut milk and water and bring to a boil. Turn heat down to low, cover tightly , and cook until rice is tender. About 20 minutes.
3. Fluff rice before serving.