I am taking a casserole to a meeting, but we will eat after the 1.5 hour meetingHow can I keep it warm? I don't have an insulated coverI just have a top (w/handles) to the panIt's an aluminum pan I am assuming and there are no ovens to keep it in and I of course can't put it in the microwaveWhat can I utilize that I might have at home?I guess I should invest in Pyrex.
You can cook rice exactly the way you would cook pastaThat is, season the cooking water well with salt, cook the rice in tons of water (uncovered) until a grain of rice is tender but not mushy when you taste it right out of the pot with a spoon-then drain it well in a colander, return it to the warm-not scorching-hot-pan, stir in a tablespoon of butter or oil if that's your preference, QUICKLY slip a paper towel in between the pot and a lid, and let sit 10 minutesIf the lid that goes with your pot is already in use, a baking sheet with a big can or kettle on top (or even a heavy cutting board) can be used on top of the paper toweling insteadThis is a near-foolproof way to turn out rice that is done to your liking! Best of luck.
Use a pot that has at least 2 to 3 times the volume of the riceAdd rice to pot, and add enough water to cover rice with 3-4 inches of water above rice levelIf desired, salt or seasonings to taste may be addedBring mixture to a boil, rediuce heat, and simmer for 20-25 minutes until rice is tenderPlace a strainer in the sink and pour the contents of the pot into the strainerYou will have perfectly cooked rice every timeServe immediately, or cool, cover with plastic wrap, and refrigerateMay be reheated in the microwave or stirred in a nonstick frying pan.
I would heat it up just before you leave the house,when you are getting ready to leaveThen I would wrap a few layers of foil around it, then maybe a towelTo carry it[it will be hot] put it in a boxIf you didn't want to buy Pyrex,you could instead buy one of those cloth bags that people bring their lunch to work in.It zips to close, and would keep it warmIs there anything you could bring that would be ok at room temp? Maybe one of your neighbors has a Pyrex container or something you could borrowGood luck!
Dampen a kitchen towel (a clean one obviously) place it over the top of the pot and place an inverted plate on top of the towel, pull the edges up over the top of the plateThe towel will make the seal around the pot tighter.
Combine one cup rice and two cups of water in a saucepot and bring to a boilClap a lid on it and turn the heat down to LowIf you’re using a gas stove, that’s a little wispy flameIf you’re using an electric stove, that’s like 2 clicks from OffHere’s the hardest part: resist the urge to lift the lid for 15 minutesTaste a forkful; it should be tender and there should be a wee bit of water remaining in the bottom of the potReplace the lid and continue cooking for another 5 minutesTurn off the heat and allow the rice to sit (with the lid on it) on the burner until ready to serve.
