Well, here I am having gotten caught up in daily life and haven't posted to my blog.  I started the blog with the menu plan and now cannot find it.  Bummer, that was a lot of work, too.  I will have to restart it.  Until I get it finished, I will leave you with a basic recipe.  It's so simple that some of you may think it not worthy to post, but I did say I would post recipes.  So, here goes. 

I decided to begin with a staple used in a large part of the world - rice.  As noted in my pantry blog, there are several kinds but this recipe holds pretty well for all kinds save the arborio or risotto.  That has a recipe all its own.  So, whatever type of rice I'm going to prepare - whether it be jasmine, basmati, sushi, brown or glutinous (sweet) I use this recipe:

2 cups of rice, rinsed and drained
2-4 TBS of oil*
3 cups of liquid**
Seasoning***

1.  In a 1.5 to 2-quart saucepan spread the oil over the bottom and heat over medium-high heat.

2.  Add rice and stir to coat as much of the rice as possible with the oil. (*NOTE: depending on what type of meal the rice will be a part of, you might want to use different oils for different cuisines.  Such as canola with a splash of toasted sesame for Asian meals, olive oil for Italian, Morrocan, Spanish or American fare or just canola, sunflower or other for a bland rice.  Experiment to see what you like best.) 

3.  Toast the grains until slightly golden.

4.  Add the liquid slowly as the pan and contents will be hot.  (**NOTE: I like to use chicken stock instead of water or, if I do use water, I use chicken bouillon - 2 cubes or 1 TBS for 3 cups of water.)

5.  Bring the liquid and rice to a boil and lower heat and simmer for about 3 minutes while watching.

6.  Add seasoning.  (***NOTE:  See note about liquid. If you use bouillon, you may not want to add any more salt.  Again, depending on what you will be pairing the rice with in the meal will dictate what spices/herbs you use.  For most cuisines, I like to add about 1/4 to 1/2 teaspoon granulated garlic powder and about 8-10 grinds of freshly ground black pepper from the pepper mill and AFTER tasting salt to taste.  If I'm making Spanish or Mexican food, I'll put in about 1/2 teaspoon of freshly ground toasted cumin that I have in another peppermill I keep on my counter and perhaps 1/2 teaspoon of aromatic smoked sweet paprika.  Again, experiement with the spices.)

7.  Lower heat to low, cover and cook for about 15 minutes.  (NOTE:  If using brown rice or black glutinous rice, you want to give it 30 minutes before checking.  These have their bran coats on and need more time to cook.) 

8.  Check the rice with a wooden spoon or silicon spatula and make an "X" in the rice.  If the water is completely gone and the bottom comes away, it is ready.  Fluff with a fork to separate.  Some people (like me) like to cook the rice until the bottom is lightly golden and slightly crunchy and this may take about 3-5 minutes longer.  White rice should be ready within 15-20 minutes.  Brown rices may take as long as 30-60 minutes.  If there is considerable water in the rice when you check it, add about 5-10 minutes to your cooking time and do this each time you check and there is water in the pot.  Just make sure not to raise the temperature too much or it will burn.

This should make 4-6 servings.

Thanks for supporting me.  My lunch is over and I'm off to work some more.  Have a great Easter!!!