Ingredients
4 Cups water
1-1 1/2 C. Long Grain White Rice
1/4 C. White or Brown Sugar
Directions
Bring the water and sugar to a boil. Add the rice. Lower the heat to a simmer stirring to prevent sticking. Continue simmering until the rice has absorbed the liquid. About 20 minutes after adding to the boiling water. Stir to prevent sticking.
Serving suggestion: Serve warm with my Skillet Chicken Scampi at the link below.
NOTE: If you prefer a fluffy rice, allow to sit covered 5-10 minutes then fluff with a fork.
NOTE: In a scientific study, they have found that adding Coconut oil or fats to rice reduces calories and carbohydrates by as much as half. If you have dietary restrictions, you might try adding 1 T. Coconut oil or other preferred fats to the water before adding the rice. In addition, they found that refrigerating cooked white rice for 12 hours turns the carbohydrate into resistant digestible starches that do not turn to glucose. The rice then can be eaten cold or reheated without altering the reduced calorie and carbohydrates. However if you are still restricted, try using brown rice instead of the white rice and sweeten with your preferred sweetener or try Coconut Palm Sugar, which studies indicate does not elevate glucose levels.
If you have left over rice, you can use it to make my Tropical Fruit Rice Salad by following the link: (coming soon)
OR My Old Fashioned Rice Pudding at the following link: justfowlingaround.weebly.com/sweets-treats-and-drinks/baked-rice-pudding
For my Skillet Chicken Scampi refer to the link: http://justfowlingaround.weebly.com/from-the-pantry/skillet-chicken-scampi
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