Rice Tips

For about 3 cups of cooked rice, combine 1 cup rice, 2 cups water or bouillon, 1 tablespoon Roberts Butter and 1 teaspoon salt in a saucepan. Bring to a boil over high heat, stirring once or twice. Reduce heat to simmer; place a paper or terry cloth towel over top of pan (avoid contact with burner). Cover pan and cook about 14 minutes without removing lid or stirring.

For extra-tender rice, start with 1/3 cup more water and increase cooking time by 4 to 5 minutes. For drier rice, fluff cooked rice lightly with a fork and allow to stand in covered pan for 5 to 10 minutes to steam dry.

Long grain rice cooks dry and fluffy. It's best in main dishes, soups and salads. Short and medium grain rice make good puddings, desserts and rice rings, since they cook to a stickier texture.

Serve rice with style--top it with a dollop of Roberts Yogurt or Sour Cream; toss with sauteed mushrooms or water chestnuts.