We don't eat starchy dinners, but a scoop of steaming rice coaxes the picky eater to the table.
Do I boil a whole pot at once, tempting my (diabetic) husband to dig in? Do I buy the quick cook rice and scoop out just enough? How do I weigh convenience and cost?
After poaching chicken each week, I strain the hot broth and return it to the stockpot. Add 1 cup rice for every 2 cups liquid.
Let the mixture boil, cover, and turn the dial to very low (or off altogether). Simmer until water is absorbed--about 14 minutes for white rice, 50 minutes for brown. No peeking!
One less pot to wash, plus less energy to heat the liquid. I package small portions in freezer bags.
If gummy rice remains at the bottom, I might stir milk into that same pot and serve this rice pudding as an afternoon snack.
Here are more frugal ideas for cooking rice:
- Rice cooker eliminates burned rice and saves time, if you have room and/or eat rice often.
- Baking brown rice saves energy when you already have something in the oven.
- Microwave according to package or your appliance's instructions.
- You can quick cook any rice in a pressure cooker.
- Alternative energy: rice in a solar cooker.
- I've had little success with crock pot rice.
You'll find more great rice cooking instructions from readers in these comments!