Pork riblets are on the menu for supper tonight and normally we would just have plain white rice with them. I thought since we weren’t changing the sauce for the riblets I would play with the rice. I have lots of green onions in the fridge so they play nice with rice, garlic just because we like garlic. Rice we really like to have, actually we eat as much rice as potatoes. Thing is the stove top method of making rice hates me. Making rice for me on the stove top is a hit and mostly miss thing. It usually turned out to wet or stuck to the bottom of the pot. We tried the minute rice thing but didn’t like how that tasted. Luckily I found a recipe that worked perfectly for me. A few years ago I got a rice cooker for Christmas but found a problem with it. The rice cooker work well except for one thing, you have the over cooked rice on the bottom. So the rice cooker now sits in the cupboard and only get used as a steamer. My idiot proof rice give me rice that turn out perfectly everytime. If you have a problem with making rice making it in the oven works with all rice except brown rice.
1 cup of rice
5 green onions chopped
2 cloves garlic minced
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter ( I cut thin slices off a pound of butter )
2 cups boiling water
Preheat your oven to 350. Put the kettle on, add rice, green onions, garlic, salt, pepper, and butter to a casserole dish. When the kettle boils add 2 cups of boiling water to the casserole dish, stir, cover and place in the oven. Cook for 20 minutes then stir, cook an additional 15 minutes and remove from oven. Fluff with a fork and serve.
I still maintain stovetop rice is just as foolproof.
LOOKS GOOD ENOUGH TO EAT GRAHAM, STAY SAFE, CHINA
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