RED RICE by LOTUS FOODS
This is the first time making or tasting red rice. Although they state that the rice can be used in any dish calling for rice, I discovered another use unrelated to rice – as a hamburg substitute in chili. Looks like hamburg, textured closely like cooked hamburg, so I’m going to give it a try to see what happens. Results to come in another post!
Males 7 cups
3-1/2 c. water
2 t. salt
2 c. red rice, rinsed well and drained
Combine water, salt and rice in large saucepan. Bring to boil. Stir, reduce heat to low, cover tightly and cook 30 minutes.
Remove from heat. Keep covered for a few minutes, then fluff with spoon/fork. Five minutes are what I did. After fluffing, it looked softer than it textured upon taste. I returned cover for 10 more minutes just to see how it would react to further steaming off the heat.
This is the recipe on the package. It’s always best to try the company’s way first, then you can adjust with either more or less water or shorter or longer cooking times.
For the ingredient amounts that I used according to their recipe it should have yielded six cups. It yielded 7 cups.