IBHomesteading.com

That's right for long grain rice, but Calrose doesn't take as much water. Though I didn't know about the fat in broth, preventing boil over. Also at which point of the boil to put the lid on & turn down the heat. Interesting.

Usually I just bring it to a boil, then put the lid on & shut it off. And I start my rice first thing.......so it's done by the time I get everything else cooked. And as long as I leave it alone on the stove, it's still warm if it takes longer to cook the other food.

I always make more rice than we need at one time..........either for another meal, or to feed the chickens and/or dogs.


I've tried to tell others that cooking regular rice is just as easy as Minute rice, it just takes longer.

I do 2 to 1. Bring to a boil then turn to low. Simmer 20 min. Perfect every time. Though...I did notice the rice from my food storage I just finished up needed an extra splash of water. It was from 2011.