➤ by Oma Gerhild Fulson
"How to boil rice?" "How to have it nice and fluffy - not sticky?" "How to cook rice easily?" Even, "How to steam rice?"
Ever had these questions? Well, here's your answer!
If you're planning a traditional German meal, or perhaps a Chinese meal without the take-out, try this hint for making perfect rice, aka Reis, EVERY TIME!
The trickiest part in making rice traditional way was the timing to get it just right. However, this method is so fool-proof, combining boiling and steaming.
It's the way I've made it for decades. Check below for an even easier way that I use now!)
The boiling gets the rice cooking quickly. The steaming finishes it off.
You will need a medium to large pot and a large sieve that fits it, so that the sieve spans the top of the pot and the bottom of the sieve sits at least 2 inches from the bottom of the pot.
Want to make this absolutely wunderbar mushroom gravy to go along with the rice? Check it out here! Use the recipe near the bottom of that page ... the one with the onions as well.
Many years ago, as a young wife, I was watching the Galloping Gourmet on TV. The boil/steam method is what he was showing AND it's been the only way I've made my rice since then.
That's over 40 years ago! When something is this easy and good, why change it!
Yes, there really is an even easier, and dare I say it, better way to make rice. Take a look at these wonderfully cook grains ...
Doesn't it look absolutely PERFECT? That's what hubby says as well. Want to know how to make it like this? Click right here!!!!
Are you still wanting to make it with the boiling and steaming method? Then here you go ...
For quantities, 1 cup of raw long-grained rice equals about 3 cups cooked. I usually cook up about 1 to 1½ cups rice and have leftovers for the next day.
For long-grained brown rice, the method is the same, but the times are doubled.
If the rice is done and you are not ready to serve it, keep it over steam until you are. Steaming is also a great way to reheat leftovers.
Oma's Cream Roll recipe, Biskuitrolle, is the German version of a Swiss roll or jelly roll. Filled with whipped cream and studded with berries, this is an easy-to-make treat anytime of the year.
Make this pan roasted carrot recipe when you're wanting quick and easy carrots just like this German Oma makes them. Similar to oven roasted, just quicker. YUM!
Cooking green beans, German-style, makes a wonderful side dish for almost any meal. Cooking the grüne Bohnen till just tender with a creamy white sauce is so traditional and so lecker!
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