You, too, can cook perfect rice

This all-purpose starchy food can be used as an entrée, a side dish, or a dessert.

from the March 26, 2008 edition

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Rice Salad

Do you have a good pasta salad recipe? Substitute cooked rice for pasta for a twist on a familiar side dish.

1 cup uncooked rice

Dressing of your choice, to taste

2 cups of salad vegetables, chopped

Use white, brown, wild, or a combination of rice. When finished cooking the rice (see article above for instructions), add salad dressing to the rice while still warm, then stir in vegetables. Chill for several hours, but for best flavor, serve at room temperature. Serves 6 to 8.

Italian Rice Fritters

3/4 cup uncooked white short-grain rice

1-1/4 cups milk

1/4 cup sugar

1-1/2 teaspoons fresh-grated lemon zest

1/4 teaspoon salt

2 eggs, separated

Oil

Combine rice, milk, sugar, lemon zest, and salt in a 1-quart saucepan and bring to boil on medium heat. Stir often. When the rice is simmering, reduce heat to low, cover pot partially, and cook until all milk is absorbed, 15 to 20 minutes. Cool until warm to the touch.

Combine egg yolks with cooked rice.

Beat egg whites to soft-peak stage and gently fold into rice.

Drop small kiwi-size pieces on the hot surface of a skillet coated with a thin film of oil. Brown about three minutes, flip over and brown second side. Set on paper towels to drain. Serve hot, dusted with powdered sugar or drizzled with honey. Makes about eight fritters, serves 4.

Source: Modified from C. Quigley, USA Rice contest finalist

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