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Rice. Long Grain Rice Short Grain Rice Conventional Rice.

Published byBruce Wilcox Modified over 8 years ago

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Presentation on theme: "Rice. Long Grain Rice Short Grain Rice Conventional Rice."— Presentation transcript:

1 Rice

2 Long Grain Rice

3 Short Grain Rice

4 Conventional Rice

5 Brown Rice

6 Wild Rice

7 Pre-cooked/Instant Rice

8 2. To cook rice: A.Use about 2 CUPS of water for every cup of rice. B.Bring WATER to a boil. C.Add rice and COVER the pan. D.Bring water back up to a BOIL. E.Reduce heat so rice will SIMMER. F.Check for DONENESS. The rice should be TENDER but firm, and there should be no water left. G.If some water remains, continue cooking, but remove the LID. 3. Rice Yield: 1 cup uncooked rice will make 3 cups cooked rice (3:1 ratio)

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