Perfect White Rice

After many years of trying to cook the perfect pot of white rice, I think I’ve finally got it!! Jasmine rice has got to be a Godsend.  From this point on there was no turning back. Not only is the flavor remarkable, but it cooks up nice and fluffy, absolutely perfect each time.

Ingredients:

• Two cups Jasmine rice
• 4 cups water
• ¼ cup cooking oil
• 1 tbsp salt

Directions:

1. Bring water, oil and salt to a boil in a medium pot with a tight fitting lid.
2. Stir in rice and reduce heat to low.
3. Let rice cook for about 12 – 15 minutes or until all of the water is dried out and the rice is nice and fluffy.  It's that simple♥

Veggie Rice

Even if you’re not crazy over vegetables, this is a great way to get a serving or two in your system. As always, remember to adjust the quantities to accommodate the size of your family.

Ingredients:

• 4 cups white parboiled rice
• ½ cup cooking oil
• 6 oz tomato paste/ tomato sauce
• 14 oz can kernel corn (with liquid)
• 14 oz can sweet peas & carrots (with liquid)
• 3 – 4 cups water
• salt (to taste)
• ½ tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder

Directions:

1. Place a medium/large hard-bottom pot on medium heat and add oil.
2. Stir in tomato paste/sauce followed by peas, carrots and corn.
3. Add water, salt and other seasonings.
4. Bring to a boil, and then add the rice.
5. Reduce heat (medium-low) and cover pot.
6. Allow to cook for about 20 minutes, be sure to test the rice to ensure that it’s cooked through.

Makes about 8 servings

Tip: one great way to get my rice to cook all the way through without adding more water is to “trap” the heat in the pot. You do this by placing a piece of plastic or foil over the rice and placing the lid back on, reduce the heat to a very low setting and allow it to “soak” for a few minutes. Watch your pot and don’t let your rice burn.