Cooking For Engineers

[Dilbert]

White Rice

This is based on the Alton Brown method for fool-proof rice.

As follows:
Preheat oven - any temperature from 300 - 400'F / 150 - 200'C works

Use an oven-proof pot with a lid.
Bring water to a simmer in the uncovered pot -
Add rice
- optionally butter -
pinch of salt to taste
stir
Continue to heat until the rice/water mix just begins to boil.

Remove pot from stove top, cover, place in oven for time as below.
Remove pot from oven, do not uncovered - or peek - allow to stand for 15 minutes.
Remove cover, fluff up using a fork, serve.

Makes a moist fluffy rice.
Water amount can be increased for a wetter creamer version.

Batch Size

Small - two generous portions, no leftovers
120 grams rice
1-2 teaspoons / 5-10 grams butter (optional)
235 grams water
oven time 15 minutes

Medium - usually 1 to 1.5 servings left over
175 grams rice
1 tablespoon / 15 grams butter (optional)
350 grams water
oven time 15 minutes

Large - enough for a second meal; left over stir fry, etc.
235 grams rice
2 tablespoon / 30 grams butter (optional)
465 grams water
oven time 20 minutes


Notes:

Adjust salt amount to taste a use of salted / unsalted butter
Rice brand used is Carolina White Rice - you may need to tweak amounts for other types/brands as rice cultivars do vary