Cooked Rice Recipes
PERFECT BASIC WHITE RICE
You do not need to be afraid of cooking rice again! lol Real rice is so much better for you than instant. So here is a basic recipe that will have you cooking rice like a pro! Check out the options too! Your friends and family will think you're a star!
Provided by Mamas Kitchen Hope
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan with a good fitting lid bring water, salt and optional ingredients if desired to a boil. The salt and butter are simply for flavor. The vinegar keeps your grains separated and gives you a prettier dish. No one will taste the vinegar at all!
- Add rice and stir.
- Cover and reduce heat to low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
- Cook for 20 minutes.
- DO NOT LIFT LID!
- The steam that is trapped inside the pan is what allows the rice to cook properly.
- Remove from heat and fluff with fork.
- Serve!
Nutrition Facts : Calories 168.8, Fat 0.3, SaturatedFat 0.1, Sodium 587.2, Carbohydrate 37, Fiber 0.6, Sugar 0.1, Protein 3.3
PERFECT COOKED RICE
I really enjoy this rice. I have always heard to not stir the rice, but this method comes out perfect with the grains of rice separated. Make sure you plan ahead because the rice needs to soak for 1 hour. This is not the recipe to make if you are juggling a few recipes at the same time. This recipe is for people who enjoy cooking -(Mom, don't make this rice) as it requires more attention than most steamed rice recipes. from My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons, by Eileen Yin-Fei Lo.
Provided by cookiedog
Categories Long Grain Rice
Time 1h23m
Yield 4 1/2-5 cups
Number Of Ingredients 2
Steps:
- Place rice in a pot with sufficient water to cover. Wash rice in the cold water in the pot by rubbing it between your hands and then drain using a strainer. Add more water to pot and repeat process for a total of 3x. Drain well after washing.
- Add 15 ounces water to the rice and allow it to rest for 1 hour before cooking.
- It is best to use that so-called "old rice" - rice that has been lying about in sacks for extended periods, for it will absorb water better and will cook easier. (It is often suggested that a ratio of 2 cups of rice to 2 cups of water be used. This is unsatisfactory because it will be too soft.).
- Begin cooking the rice, uncovered, over high heat, by bringing the water to a boil. Stir the rice with the wooden spoon or chopsticks and cook about 4 minutes or until the water is absorbed, or evaporates. Even after the water is gone, the rice will continue to be quite hard. Cover the pot and cook over very low heat for about 8 minutes more, stirring the rice from time to time.
- Turn off the heat and loosen the rice with the wooden spoon or chopsticks. This will help it retain its fluffiness. Cover tightly until ready to serve. Just before serving, stir and loosen the rice once again. Well-cooked rice will have absorbed the water but will not be lumpy, nor will the kernels stick together. They will be firm and separate. The rice may be kept hot in a warm oven for an hour without drying out.
- Note: The older the rice the higher the yield.
Nutrition Facts : Calories 300.1, Fat 0.5, SaturatedFat 0.1, Sodium 6.1, Carbohydrate 65.7, Fiber 1.1, Sugar 0.1, Protein 5.9
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50 RICE DISHES : FOOD NETWORK | RECIPES, DINNERS AND EASY …
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Author Food Network MagazinePublished 2017-10-10Estimated Reading Time 6 mins
- Lemon Rice Combine 2 cups jasmine ice, 3 cups water, 3 tablespoons butter and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, about 17 minutes.
- Citrus Rice Make Lemon Rice (No. 1), adding 1/2 teaspoon each grated orange zest and lime zest with the lemon zest. Gently stir in the chopped segments of 2 oranges.
- Toasted Garlic Rice Saute 8 sliced garlic cloves in 3 tablespoons olive oil in a saucepan over medium heat until golden, 2 minutes; remove to a plate.
- Toasted Garlic and Sage Rice Make Toasted Garlic Rice (No. 3), frying 8 small sage leaves with the garlic; use for garnish.
- Tomato-Rosemary Rice Saute 2 minced garlic cloves in 3 tablespoons olive oil in a saucepan over medium heat until golden, about 3 minutes. Stir in 2 cups long-grain white rice, then add one 14-ounce can cherry tomatoes, 1 1/2 cups water and 1 1/4 teaspoons kosher salt; bring to a boil.
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- Red Wine Risotto Make Basic Risotto (No. 7), browning 8 ounces crumbled sausage (casings removed) in the olive oil before adding the leeks. Stir in 2 tablespoons tomato paste before adding the rice and replace the white wine with red wine.
- Mushroom Risotto Make Basic Risotto (No. 7), warming the broth mixture with 1/4 cup chopped dried porcini mushrooms. Brown 1 1/2 pounds sliced mixed mushrooms and 2 teaspoons chopped thyme in the olive oil before adding the leeks.
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Black rice: Use 1½ to 2 cups liquid to 1 cup rice. Rinse rice in a colander until the water runs clear. Bring water and rice to a boil, cover, and reduce heat to low. Cook for 30 to 35 minutes, or until most of the liquid has been absorbed. …
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This microorganism can cause food poisoning. And while you probably won’t be eating uncooked rice anytime soon, there’s a major catch: The spores can survive even after the rice has been cooked. If you leave the rice out at room temperature, the little buggers can grow into harmful bacteria. This will only get worse over time. The longer ...
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