Basic White Rice

• 2 cups long-grain white rice
• 4 cups water or chicken stock
• 1 1/2 teaspoons salt
• 2 bay leaves

In a 2-quart saucepan, combine the rice, water, salt and bay leaves and bring to a boil over high heat.
Reduce the heat to low, cover and simmer until all the liquid is absorbed, about 20 minutes.

Remove the pan from the heat and let sit, covered, for 10 minutes.

Fluff the rice with a fork, and remove the bay leaves before serving.

Basic Rice Pilaf (Stove Top)

A standard technique for cooking rice, pilaf yields beautifully separate grains permeated with flavor. Use this recipe as a technique template for any pilaf.

• 3 tbsp. olive oil
• 10 oz. yellow onion, finely chopped
• 1 qt. long grain rice*, or parboiled rice
• 2 qt. stock, chicken, beef, seafood, or vegetable
• 2 each bay leaves, optional
• salt and ground black pepper, as needed
• 1/2 c. minced flat-leaf parsley

In a large pot or rondo heat oil over medium-high heat; add onions saute 3-4 minutes, stirring often. Stir in rice, reduce heat to medium,and saute until the rice is glossy, stirring often, about 2 minutes. 

Stir in stock. Add bay leaves (if desired) and salt and pepper; bring to a simmer, reduce heat to medium-low,cover and cook 18 to 20 minutes (20 minutes for parboiled) or until rice is tender and all liquid is absorbed. Remove from heat and let stand 5 to 10 minutes, before fluffing with a fork. 

Adjust seasoning, if needed. Stir in parsley just before serving, adding more minced herbs (such as fresh thyme or oregano), if desired.

Basic Rice Pilaf

A standard technique for cooking rice, pilaf yields beautifully separate grains permeated with flavor. Use this recipe as a technique template for any pilaf. Two techniques are listed - stove top and oven. Cooking pilaf on top of the stove is quicker, but the oven method frees up burners and requires less attention.

• 3 tbsp. olive oil
• 10 oz. yellow onion, finely chopped
• 1 qt. long grain rice*, or parboiled rice
• 2 qt. stock, chicken, beef, seafood, or vegetable
• 2 each bay leaves, optional
• Salt and ground black pepper, as needed
• 1/2 c. minced flat-leaf parsley

In a large pot or rondo heat oil over medium-high heat; add onions saute 3-4 minutes, stirring often. Stir in rice, reduce heat to medium,and saute until the rice is glossy, stirring often, about 2 minutes.

For Stove Top: Stir in stock. Add bay leaves (if desired) and salt and pepper; bring to a simmer, reduce heat to medium-low,cover and cook 18 to 20 minutes (20 minutes for parboiled) or until rice is tender and all liquid is absorbed. Remove from heat and let stand 5 to 10 minutes, before fluffing with a fork. For Oven: Preheat oven to 350°F. Transfer sauteed rice to a steam table pan. Stir in stock. Add bay leaves (if desired) and salt and pepper; cover and bake 35 to 40 minutes (40 minutes for parboiled) or until rice is tender and all liquid is absorbed. Remove from heat and let stand 5 to 10 minutes, before fluffing with a fork.

Adjust seasoning, if needed. Stir in parsely just before serving, adding more minced herbs (such as fresh thyme or oregano), if desired.

Basic Simmered Rice (Oven)

Use this recipe as a technique template for preparing perfect rice any time. It is seasoned sparingly with salt to make it as versatile as possible but feel free to flavor it as needed. Cooking rice in an oven frees-up burners and requires less attention than cooking rice on top of the stove.

• 1 qt. long grain rice
• 3 tbsp. vegetable oil
• 2 qt. boiling water or stock
• 2 tsp. salt
• white pepper, as needed

Preheat oven to 350°F. Combine rice, oil, water or stock, salt, and pepper, if desired in a half steam table pan. Cover tightly with with foil and bake until rice is tender and liquid is absorbed, about 30 minutes. Rest for 5 minutes and fluff with a fork before serving.


Serving size = 3/4 to 1 cup

Basic Fried Rice

• 8 large eggs
• 2 tsp. salt
• 1/3 c. oil, vegetable or peanut
• 10 oz. sweet onions, chopped
• 12 oz. carrots, shredded
• 9 oz.  celery, finely chopped
• 1/3 (to 1/2) c. soy sauce
• 8 oz.  smoked ham, diced
• 1-1/2 lb. cooked meat, poultry and/or seafood, medium dice
• 1-1/2 qt. cooked long grain rice*, or medium grain rice or short grain rice
• 1/4 c. toasted sesame oil
• 3/4 c. scallions, cut into fine julienne
• Salt and ground black pepper, as needed

Use this recipe as a technique template for countless variations on fried rice, by changing the meat, vegetables, and seasonings.

In bowl whisk eggs and salt together. In wok heat half the oil over high heat; add egg mixture and stir-fry until scrambled and firm. Remove from heat and cool; chop and reserve.

In wok heat remaining oil over high heat; add onion, carrot, and celery and stir-fry 2 minutes. Add soy sauce and continue stir-frying for 30 seconds. Stir in ham and toss to combine. Add meat and rice and stir-fry aggressively for 3 minutes, using the spatula to push rice against the wok surface to sear it, then scrape it from the surface, and break it up with edge of the spatula. Continue until the mixture is hot and bits of rice are browned and slightly crunchy.

Add reserved scrambled egg and sesame oil and toss to distribute; adjust seasoning with salt and pepper. To serve: Turn rice onto a platter and garnish with scallion.

Angela's Rice

1 cup Long grain white rice
2 tbs. Cooking oil
1/3 Onion, coarsely chopped
2 Garlic cloves, peeled and pressed
1 Tables spoon Knorr Tomato Bouillon with Chicken mixed with 2 cups Water
1/2 Tomato, coarsely chopped
1 tsp. Salt
1/3 cup salsa (optional)
2 Cilantro sprigs chopped.

Heat the oil in a heavy skillet or dutch oven over medium heat and add the rice, onion and garlic. sautÈ the rice, onion, and garlic, stirring constantly, until it is golden brown. Avoid burning. .Turn up the heat under the rice to medium high and add the remaining ingredients. Bring to a boil, cover and lower heat, cook for 20 minutes like you would regular rice and allow to stand, covered, for ten minutes before serving.

If you have a hard time finding the tomato bouillon look in the Mexican food section, it is quite popular we use it to cook with a lot.

This is what my family makes all the time. My aunt uses chicken broth instead of the water mixed with the tomato bouillon. My recipe is my grandmothers recipe, she never added salsa, I started doing that to give it a little spice.