Urban Mommy Elisa: Somewhere between a life lesson and a recipe, there comes a time when girlfriends have to share “how-to” instructions. This is Michelle ‘sharing’ how to make rice. Michelle’s never been over for dinner with rice involved, so she doesn’t know it first-hand, but being the friend that she is, I’ve confided in her one of my deepest and darkest secrets, one of my true shames and failures as a mother, a wife and a home-maker:
I can not make rice. It came up right after I told her I needed to look up the boiling instructions for cooking hard and soft boiled eggs each time I make them.
Yes, you heard it right. I. Can. Not. Make. Rice. (We will just skip over my egg issue for the moment.)
I can’t make rice, not good rice anyways. I can make mush. I can make crispy grains of almost-rice. I can make gloopy mounds that freak the children out (I am extremely lucky my boys don’t have texture issues) and I can make a mess. For some reason, though I know the ratios of water to rice, there is some magic that doesn’t happen in my pot that happens for most other people.
Here is Michelle’s Fool-proof rice recipe. I’m sure there are others out there like me, so I want to share.
Suburban Mommy Michelle: I know you don’t believe me, but yes this rice rocks and you don’t have to labour over a pot and hot stove. This microwave/convection oven recipe is pretty much fool-proof. It’s just that easy. You can do it! The best part is, you can cook the other parts of your meal and not worry about the rice.
What you Need:
-Glass microwaveable Pyrex dish (round is best and must have a lid)
-Brown rice (2 cups)
-4 cups of water
-3-4 tablespoons of powdered chicken stock
-Frozen niblet corn or any other desired vegetable (1/4 of a cup)
-1 tablespoon of Becel vegan margarine (or the real stuff)
What you do:
Pour 2 cups of brown rice in the Pyrex.
Add 4 tablespoons of chicken stock for flavour to 4 cups of hot or boiling water (so the stock dissolves).
Add to your brown rice.
Add your frozen vegetables.
Give a quick stir.
Put the lid on the Pyrex dish and into the microwave it goes.
Every microwave/convection oven is different, it’s always better to under cook than overcook (you can always add more time if the rice is still liquid-y). I suggest anywhere between 22-25 minutes on your micro-cook setting. Lift the lid. Spoon in your margarine and with a fork fluff the rice. Voila: Perfect, delish rice.
Urban Mommy Elisa: I’m still out of luck. We don’t use a microwave or a convection oven. I’m convinced my kids and husband don’t like rice anyways!