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Add a photoServings: 4
Ingredients
- 2 c. long-grain or possibly jasmine rice
- 3 1/2 c. water
- 2 c. short- or possibly medium-grain rice (pearl, calrose)
- 2 1/2 c. water
- 2 c. long-grain brown rice
- 4 c. water
Directions
- Warm Cooked Long-Grain Rice: In a 3- to 4-qt pan, combine 2 c. long-grain or possibly jasmine rice and 3 1/2 c. water. Bring to a boil over high heat. Cover and simmer over low heat till rice is tender to bite, about 20 min.
- Warm Cooked Short-Grain Rice: Follow directions for warm cooked long-grain rice (preceding), but omit long-grain or possibly jasmine rice, and use 2 c. short- or possibly medium-grain rice (pearl, calrose) and a total of 2 1/2 c. water. Bring to a boil over high heat. Cover and simmer over low heat till rice is tender to bite, about 20 min.
- Warm Cooked Brown Rice: Follow directions for warm cooked long-grain rice (above), but omit long-grain or possibly jasmine rice, and use 2 c. long-grain brown rice and a total of 4 c. water. Simmer, covered, over low heat till tender to bite, about 45 min.
- This recipe yields about 6 c.; 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 785g | |
| Recipe makes 4 servings | |
| Calories 700 | |
| Calories from Fat 27 | 4% |
| Total Fat 3.22g | 4% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 282mg | 8% |
| Total Carbs 150.6g | 40% |
| Dietary Fiber 6.0g | 20% |
| Sugars 0.79g | 1% |
| Protein 13.84g | 22% |
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