FREEZER RICE

Cook a large quantity of rice.
Divide into storage containers.
Freeze. Will store in freezer for up to 6 months.
To reheat; place in cup sized portions in a saucepan. Add 2 Tablespoons liquid (water, broth…) for each cup of rice. Cover and heat about 5 minutes or till the rice is heated through.

PERFECT WHITE RICE

1 cup long grain rice
2 cups water
1 teaspoon salt
1 teaspoon butter (optional)

In a sauce pan with a good fitting lid bring water, salt and butter to a boil.
Add rice and stir.
Cover and reduce heat to medium low.
You will know that the temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
Cook for 20 minutes.
DO NOT LIFT LID!
The steam that is trapped inside the pan is what allows the rice to cook properly.
Remove from heat and fluff with fork.
Serve!

Rice

RICE A RONI

½ cup uncooked spaghetti, broken into
1 inch pieces
¾ cup uncooked white rice
14 ½ ounces broth-any flavor
2 Tablespoons butter or margarine
Salt and pepper to taste

In medium skillet sauté broken spaghetti pieces in butter, stirring constantly, until the spaghetti begins to brown.
Add rice, stirring until the rice is well coated with the butter and spaghetti browns a little more.
Carefully pour in broth.
Simmer until liquid is absorbed.