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I've been checking out your website and I'm a little confused about the rice recipes. They all seem to use twice as much liquid as rice usually needs and you don't seem to be following the "cook it in a lot of water and then drain the excess off" method either. Examples: Dirty Rice has 1/2 cup of brown rice and 2 1/2 cups of water and your Spanish Rice/Rice-A-Roni has 1 cup of brown rice and 4 1/2 cups of water.
Am I missing something?
There are a lot of ways to cook rice. One method is to use more water and cook the rice to the desired degree of doneness and then drain the excess water. I prefer to use less water and simmer the rice slowly, letting the rice absorb the liquid (some evaporates away). The ratio for white rice is about 1 1/2 cups liquid for each 1/2 cup rice (two servings).
Most of the recipes on the Dr. Gourmet website call for brown rice and you will need more water for it. The ratio is about 2 1/2 cups of liquid for each 1/2 cup of rice (also two servings).
In the Spanish Rice ("Rice-A-Roni") dish there is some additional liquid in the canned tomatoes, so the recipe calls for a little less water (4 1/2 cups instead of 5 cups).
Thanks for writing.
Timothy S. Harlan, MD, FACP, CCMS