Preparation

Rice is sometimes washed before cooking in the Asian cultures to remove any of the milling that is left. Washing however tends to increase the loss of soluble nutrients.

Cooking rice in excess water as nutrients are lost when excess water is removed.

The accepted method today is to cook the rice in only the amount of water or liquid needed to achieve the desired tenderness.

For every 7 ounces of polished long grain rice use 16 to 20 ounces of water or starch. The following will act as a guide for your processing needs.

	1 cup uncooked white milled rice yields 3 cups cooked
	1 cup uncooked parboiled rice yields 4 cups cooked
	1 cup uncooked brown rice yields 4 cups cooked
	1 cup pre-cooked rice yields 2 to 3 cups of cooked rice.

Rice pilaf is a method of preparing rice in which rice is cooked with other ingredients such as meat or vegetables. To prepare pilaf, first sauté finely diced onions an often other vegetables and herbs in hot fat or oil in a heavy-bottomed sauce pot. Then add rice and sauté until the rice is slightly golden in color. Add 1 1/2 to 2 times the amount of stock or water to the rice, depending on the quality of the rice. Cover the mixture and place in the oven and cook undisturbed for 20 to 24 minutes.