You can make this rice in the microwave or on the stove top. It's best to get the rice started early because it can stand, covered, for up to 10 minutes after it's done. That way, you're not waiting for your side dish to finish while your stir-fry is getting cold. Kids old enough to use a microwave and handle hot dishes can make this rice, but make sure to use pot holders when taking the rice out of the microwave oven. Lift the lid away from you as you take it off, keeping your face and hands away from any hot steam that escapes.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2005
Ingredients
Method
Stove-Top Method: In large saucepan, bring water and salt to boil; stir in rice. Reduce heat to medium-low, cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Sprinkle with green onions; fluff with fork. Cover and let stand for 2 minutes.
Microwave Method: In microwaveable 8-cup (2 L) casserole dish, stir together water, salt and rice. Cover and microwave at high until water starts to boil, 8 minutes. Microwave at medium (50%) until rice is tender and hardly any liquid is left in bottom of dish, 6 minutes. Using pot holders, remove dish from microwave; sprinkle with green onions. Fluff with fork. Cover and let stand until water is absorbed, 2 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 290 mg
- Protein 5 g
- Calories 227.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 49 g
%RDI
- Iron 4.0
- Folate 4.0
- Calcium 2.0
- Vitamin C 2.0
