Besides freezing well and making great fried rice - this is the rice that I also use to make my Southwestern Rice & Beans - and in turn what makes a stellar appearance in my Breakfast Burrito.  I often add this same cooked rice to my Roasted Vegetable Soup.  It’s also a big time-saver when making casseroles this fall and winter like Chicken & Rice or Broccoli, Cheese & Rice!! 


Rice can be the star of the show or it can be a wonderful side dish ... as in my Teriyaki Chicken.  Seriously - the possibilities are endless - and once you have a recipe mastered ... you’ll be unstoppable ... and as a bonus you will feel relieved there won’t be any burnt rice on the bottom of the pan!


Here’s her White Rice recipe:


  1. -1/2 Tablespoon olive oil

  2. -1 garlic clove, minced (I often add more)

  3. -2 cups long grain rice

  4. -1 teaspoon kosher salt


You’ll also need 4 cups of water.


In a large saucepan, over medium heat heat the olive oil.  (As long as my heat is low enough - sometimes I add a Tablespoon of butter along with the olive oil.) 


Add the garlic and cook until light golden brown, about 30 seconds.  (I often add extra garlic, because I freeze a lot of rice - I want the flavor to hold up when defrosted). 


Add the rice (uncooked) and cook, stirring occasionally, until it turns milky white, about 4 minutes.


Add 4 cups of water and bring to a boil.  (Sometimes I add a teaspoon or two of chicken base or bouillon powder for extra flavor).


Add the salt, cover, lower the heat, and simmer until the rice is tender and the water is absorbed, 15 to 20 minutes.


** I think this is where a lot of people I’ve talked to struggle with making rice ... When the recipe says to lower the heat ... it means literally ... lower it down ... much like you do when cooking in a pressure cooker ... you lower the heat until you can’t go any lower in order for it to gently simmer.


After 15 - 20 minutes, let stand, covered, for 5 minutes.


Fluff with a fork and serve!


And when I am doing big batches - I spread the hot rice onto large baking sheets and allow it to cool in as much of a single layer as possible.  Once cool, portion it out and seal in freezer-safe plastic bags.


It’s a great “project” to do while you’re watching tv because there’s not a lot of hands on cooking time involved - just lower the heat once it’s up to a boil and covered - then set a timer!


And ENJOY all the recipes you’ve avoided making because you didn’t have the time to make rice!