Ingredients
1 cup Long grain rice
1 3/4 cup Water
Salt (optional)
Directions
Rinse rice well. Combine with water and salt, if using, in a 8 cup
microwaveable casserole. Cover and microwave at high for 5 minutes,
then at medium for 8 to 12 minutes or until most of water is
absorbed. Let stand covered, 5 to 10 minutes to absorb remaining
liquid. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE
Nancy O'Brion's NOTES: I found this recipe for cooking rice on the
cooking echo. Since I buy in bulk to at a cheap rate, I need one to
have recipe to cook it.
Servings: 4 servings
Steamed Rice Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetarian; Rice
The History of Recipes
Food historians have traced the existence of recipes way back into history, at least as far back into history as pharonic Egypt, and maybe further still. Having said that, these, old cookbooks were just basic hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts are a few stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Progressing into Roman times 25BC a man called Apicius compiled a few scripts which described recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, main course and afters, a style of dining still practiced today. This early Roman chef recounts how the Roman cooks used a good variety of aromatic flavors, including a few you will know for example basil, rue and asafoetida. Continuing our culinary historical journey, there are two interesting recipe books published in the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these books are not about the spicy food that is popular today, but instead accounts of the types of meals prepared by the chefs of the rich people of that time. Later on, in the 15th century, knights returning from the crusades brought us many new foods and spices from Arab cuisine, including parsley, basil and rosemary. These new spices and herbs created a torrent in manuscripts on cookery, many of which are kept safe in private cookery archives. The TV revolution brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Steamed Rice recipe.
