Boiled Rice Riz Poche Recipes

BOILED RICE

Steps:

• Place the water and salt in a medium saucepan. Bring the water to a boil, add the rice, stir well, and bring the mixture back to a boil. Stir again, reduce the heat to very low, cover and cook for 20 minutes.
• Serve with the chicken livers.

BOILED RICE

Steps:

• Measure the rice and tip into a sieve. Wash the rice under running cold water until it runs clear.
• then tip the rice,oil, salt and water into a microwave-proof bowl -a Pyrex bowl is fine- with a lid that will allow steam to pass. Alternatively, cover the bowl tightly with microwavable film and pierce this three or four times with a sharp pointed knife. Cook on high for 5 minutes; then on defrost for 10-12 minutes. The rice will stay hot for up to 15 minutes if you keep it covered. I recommend this procedure only for white rice.

RIZ CREOLE

Steps:

• Bring the water to a boil in a saucepan and add salt and rice. When the water returns to a boil, let rice boil vigorously for exactly 17 minutes.
• Drain in a colander; run hot water over the rice. Drain again.
• Add the butter, salt and pepper. Sprinkle with lemon juice and toss until the grains are coated.

BOILED RICE (RIZ POCHE)

Steps:

• Put the rice in a saucepan and add the waterand salt to taste. Bring to the boil and cook until rice is tender, about 15 minutes. Drain and set aside.