Fluffy White Rice Recipes

Steps:

• You will need a small pot with a lid. A capacity of 1 to 3 quarts is good.
• Bring the water to a strong boil at highest temperature.
• Add the rice to the boiling water. Swirl the rice once with a spoon so that it covers the bottom of the pot uniformly.
• Watch the rice boil until you see the bubbles form a pock-marked pattern with its vigorous boiling. This takes 1 to 2 minutes.
• Lower the heat to simmer. About 2.5 out of 10 on the dial is about right on my stove. Your stove may need to be set slightly higher or lower. You want the heat to be high enough so that steam is always being formed in the pot, but not so hot that the rice scorches on the bottom of the pot.
• When the boiling dies down a bit, cover the pot and set the timer to 20 minutes.
• Remove the lid of the pot, and your rice is done. For your first batch, test the rice with a fork and give it a taste test. It should be fluffy and tender.
• (The texture of fried rice benefits from a firmer rice kernel. Use 1 1/2 cups of water instead of 1 2/3 cups of water to achieve this texture. When it is done, leave the lid off the pot and allow the rice to cool. Then use the cooled rice in your fried rice recipe. The cooling is optional.).

Steps:

• In a large, heavy pot with a tight-fitting lid, heat oil over a low flame. Add rice and cook, stirring constantly, for 10 minutes. Turn heat to high, add 5 cups of water and the salt, stir, and bring to a boil. Lower heat to medium and cover. Continue cooking until most of the water evaporates, about 10 more minutes.
• Add remaining water without stirring, turn heat down very low, and re-cover pot. Cook for 20 minutes. Remove from heat and let stand, covered, for 15 minutes. Fluff with a fork and serve.

Steps:

• Combine the rice, salt and 1 1/2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until all liquid is absorbed, about 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

Steps:

• Rinse the rice in a sieve three times, or until the water runs clear.
• Add the water and salt to a saucepan and bring to a boil over high heat.
• Add the rice and stir, letting the water come to a boil again.
• Place the lid on the saucepan and lower the heat to a simmer. Simmer for 18 minutes.
• Turn off the heat and let the rice steam for 5 minutes.
• Fluff the rice with a fork.
• Enjoy!

Steps:

• Melt butter in a medium saucepan over medium heat. Add rice and stir to coat. Cook until rice grains begin to turn opaque, 1 to 2 minutes; do not brown. Add water and salt.
• Bring to a boil; reduce heat to low. Cover and let simmer for 15 minutes. Do not lift the lid.
• Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Steps:

• In a 2-quart saucepan, bring water andsalt to a rapid boil over high heat; stir in whiterice. Return mixture to a boil. Reduce heat to asimmer; cook, covered, until rice is done andstudded with steam holes, 15 to 20 minutes.Let stand, covered, 5 to 10 minutes, then fluffrice with a fork.