After cooking my rice, it has a bad taste and/or smell?
It is possible for rice to absorb other smells or odors, while in storage. An additional possibility could be the quality of water in which the rice was prepared.
Can I cook Blue Ribbon® White Rice in a conventional oven?
For the oven … in a shallow pan, use boiling liquid, add rice, stir, cover and bake at 350°F. Cook long grain rice for 25 to 30 minutes; parboiled rice 30 to 40 minutes; and brown rice 50 to 60 minutes.
Can I cook Blue Ribbon® White Rice in a microwave oven?
Yes … in a 2-quart microwave-safe dish combine 2 cups of water and 1 cup of rice. Cover and microwave on HIGH for 5 minutes. Reduce setting to 50% power, microwave for 15 minutes or until all the water is absorbed. If your microwave does not have variable power settings, follow the manufacturer's directions. Also, it is not recommended to cook more than 1 cup of uncooked rice in the microwave.
Can I cook Blue Ribbon® White Rice in a rice cooker?
Yes, refer to manufacturers directions for the specific rice cooker you have purchased.
Can I cook Blue Ribbon® White Rice in any liquid other than water?
Yes, but if you are using fruit juices, we recommend using ½ juice and ½ water. Meat or vegetable stocks can be used instead of water. Or, just add a bouillon cube to the water.
Can I use Blue Ribbon® White Rice in a soup?
We recommend adding the cooked rice to other soup ingredients during the last five minutes of cooking.
Chicken and Rice Soup
Yes! For best results, try using left-over cooked white rice. Adding more whole grains to your diet? Try substituting cooked whole grain brown rice instead of regular white rice for your stir-fry or fried rice recipe.
Can I use Blue Ribbon® White Rice to make meatloaf?
We recommend cooked rice in meatloaf to be sure there is enough liquid to re-hydrate the rice.
Can I use Blue Ribbon® White Rice to make rice pudding?
Yes! Be sure to visit our recipe section for some great ideas for rice pudding.
Can I use Blue Ribbon® White Rice to make stuffed bell peppers?
Yes! We have three great recipes for stuffed peppers, be sure to visit our recipe section.
Can I use Blue Ribbon® White Rice to make stuffed cabbage rolls?
Yes! We recommend starting with cooked rice. Be sure to visit our recipe section for a great recipe.
How do I cook rice at high altitude?
Because water boils at a lower temperature at higher elevations, any food cooked in it receives less heat than it would at sea level. To compensate, you need to cook boiled foods longer, and because the water boils away faster, increase the amount of water, as well. Water boils at 203°F (95°C) at 5,000 feet. Any type of rice will cook fine at higher elevations as long as cooking time and liquid amounts are adequate.
Expect rice to take about 5 minutes longer and increase the amount of water by a few tablespoons. For example, a cup of long-grain white rice is usually prepared with 2 cups of water and cooked for 20 minutes at sea level. Above 3,000 feet, you’ll want to increase the water to 2 ¼ cups and cooking time to about 25 minutes. If, after 20 minutes, you find water lingering at the bottom of the pan, replace the lid and cook for another 2 to 3 minutes. On the other hand, if you find the rice has absorbed all the water and is still too al dente, or not quite done, add a few tablespoons of water, replace the lid and cook for 2 to 3 more minutes.
What is the best way to cook white rice?
A general procedure for cooking long grain white rice is the 1-2-3 rule … 1 part uncooked long grain or medium grain rice, plus 2 parts liquid, equals 3 parts cooked rice. Bring 2 cups of *liquid to a boil in a 2-quart heavy saucepan. Stir in 1 cup of rice. Cover, reduce heat, and simmer for 20 minutes or until all the water is absorbed. Remove from heat and let steam with the lid on for 2 minutes longer. *You can use meat or vegetable stock instead of plain water. Makes 3 cups cooked rice.
What type of rice should I use when making rice pudding? Sushi? Rice Pilaf?
For rice pudding and sushi, use medium or short grain rice. For a rice pilaf, use long grain rice.
When I cook my rice it always turns out … too hard, too soft, mushy, gummy. Why?
Just be sure you have the correct rice for the right purpose or recipe you are preparing. Never disturb the rice during cook time. Some other reasons could be: correct measurement of rice and water, inadequate simmer or cook time, correct pot size, appropriate burner size.