One of our family favorite recipes is Rice Pilaf. When I was in college I volunteered at the youth detention center in our city. I taught a cooking class with a friend of mine, and each week we would teach the boys at the center how to cook rice. I’d watch these kids that clearly had their troubles learn to cook such a basic dish and find pride in themselves. Cooking rice was one of the first things I taught my kids to do too.
If you’re following our 52 Week Food Storage Schedule, this is the week to pick up rice. There are so many ways to cook rice, that it is a great grain for long term storage basic, it is also in expensive and has a really long shelf life.
How To Cook Rice:
-A typical rice recipe calls for 2 parts water (or chicken stock), to 1 part rice
-Bring the liquid to a boil then add rice
-Cover and let simmer until the rice is soft
Rice is used all over the world and with a little flavor, it can transform to accompany almost any dish. Adding the flavor is what will make it come alive.
Here is one of my favorite recipes:
How to Cook Rice Pilaf
- 3 tablespoons butter
- 1/4-1/3 cup 1-inch pieces broken thin spaghetti (a small handful), regular or whole grain
- 1 cup white rice
- 2 cups chicken stock
Heat a pot with a tight-fitting lid over medium heat with the lid off. Melt the butter, then add the broken pasta to the pot and toast until deep golden. Add the rice and stir, then add the stock and bring to a boil. Cover the pot and reduce the heat to low or simmer. Cook for 17-18 minutes, then fluff with a fork. Rice Pilaf is a great side dish.
***Tip – If you have a gluten sensitivity, you can grind rice into rice flour and make pasta***
Pack the Pantry shelves with grain and enjoy as a side dish, main dish, or even a dessert.