Three Rice Recipes

We like our rice kind of clumpy, not loose and dry. But not sticky like at an Oriental restaurant either.  Here are all three of our rice recipes -- mostly we make the combo of white rice and barley, as barley has 5 times as much fiber and some additional nutrients.

Hot Buttered White Rice and Barley

3/4 cup medium white rice (not long grain)
1/4 cup barley
1 Tbsp. butter
1 tsp. salt
2 1/3 cups water

Put all ingredients in a pot over high heat.  Heat to boiling, stirring occasionally.  Reduce heat to medium low, cover, and cook, stirring occasionally, until liquid is absorbed and holes appear between the grains of rice.


Hot Buttered White Rice

1 cup medium white rice (not long grain)
1 Tbsp. butter
1 tsp. salt
2 cups water

Put all ingredients in a pot over high heat.  Heat to boiling, stirring occasionally.  Reduce heat to medium low, cover, and cook, stirring occasionally, until liquid is absorbed and holes appear between the grains of rice.


Hot Buttered Brown Rice

1 cup brown rice
1 Tbsp. butter
1 tsp. salt
2 1/3 cups water

Put all ingredients in a pot over high heat.  Heat to boiling, stirring occasionally.  Reduce heat to medium low, cover, and cook, stirring occasionally, until liquid is absorbed and holes appear between the grains of rice.