PERFECT STEAMED RICE EVERY TIME
People always ask why my rice comes out perfectly, even though I don't use a rice cooker. Siu Siu Korzilius, my Chinese cooking teacher, taught me that the secret to flaky rice is in the washing. Rice must always be washed before it's cooked to remove the excess starch which keeps it from being sticky. For brown rice, follow these same instructions but add more water (to several inches over the rice) and cook three times as long.
Provided by FLKeysJen
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- WASH THE RICE: Rinse under running water, rubbing the grains together between the palms of your hands; continue this rinsing until the water runs fairly clear. THIS WILL TAKE A COUPLE MINUTES; DON'T RUSH THIS MOST IMPORTANT STEP!
- Place rice in a covered sauce pan; add water to 1/2-inch above the rice; put on high heat. Stay in the area -- don't fall asleep -- PAY ATTENTION!
- As soon as it boils rapidly, reduce heat to medium/low and keep simmering for 10 minutes. DO NOT PEEK. DO NOT OPEN THE LID.
- Remove pot from burner but STILL DO NOT OPEN THE LID; let the rice rest undisturbed for five minutes.
- Fluff the rice with a pair of chopsticks before serving.
PERFECT BROWN RICE
Though it's easy to do, preparing brown rice can seem daunting when you're trying to get that perfect not-too-chewy, not-too-soggy texture. This method produces flawless results every time with little fuss!
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain.
- Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
OVEN BAKED WHITE RICE, PERFECT EVERY TIME!
This recipe makes perfect rice every time, simply because the temptation to stir isn't there. This foolproof rice goes well with roasted chicken or broiled fish. I sometimes like to add a 1/2 cup of shredded carrots in addition to the onion to give it a flash of color.
Provided by - Carla -
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a medium stovetop-to-oven pot melt butter or olive oil over medium heat.
- Add chopped onions and cook 3 to 5 minutes, stirring until softened.
- Add rice and stir until well coated.
- Add chicken or vegetable stock, salt and pepper to taste.
- Bring to a boil.
- Cover and bake until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
- Let stand, covered for 5 minutes before serving.
PERFECT RICE EVERYTIME
I adopted this recipe. Here is the original poster's description: This will yield perfect rice. You can , of course add other things to your rice if you wish. Dried cranberries or raisins work well.
Provided by riffraff
Categories White Rice
Time 31m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Use a saute pan with straight sides with a tight fitting lid.
- Saute onion or shallot in butter until soft, Add uncooked rice and saute, stirring for 3 - 4 minutes.
- Add chicken broth, salt and pepper.
- Bring to a boil, cover and put into oven for 16 minutes.
- Remove from oven and let sit covered for 10 minutes.
- Remove lid, fluff with a fork and serve.
- Note recipe can be doubled.
PERFECT RICE EVERY TIME WE COOK IT!
This "recipe" comes from a 40 year old cook book I inherited when I met Russell! "Entertaining with Kerr". He was a pompus TV cook in Australia, and this is the only thing I've ever cooked out of the book. It's also the ONLY way I enjoy my rice (and we eat a lot of that!)
Provided by JustJanS
Categories White Rice
Time 20m
Yield 1 pot of rice
Number Of Ingredients 2
Steps:
- Wash your rice thoroughly in cold running water.
- Bring the saucepan part of a double boiler of salted water to the boil.
- Tip in your washed rice, stir briefly and bring back to the boil.
- Time for exactly 5 minutes.
- Turn the rice into the top of your double boiler (one with holes), place an inch of boiling water from the kettle in it (the bottom bit) and place the rice back over it.
- Cover and steam for a further 10 minutes.
- *note*this recipe is for"standard" long grain rice, different types of rice will need less cooking at this stage-jasmine and basmati in paricular take only about a further 7 minutes, whilst koshihikari for sushi seems to need a little longer.
Nutrition Facts :
PLAIN BUT PERFECT-EVERY-TIME BROWN RICE
Make and share this Plain but Perfect-Every-Time Brown Rice recipe from Food.com.
Provided by theshewolf
Categories Brown Rice
Time 1h5m
Yield 3 cups
Number Of Ingredients 2
Steps:
- Bring water to a boil.
- Once water is boiling, add brown rice, cover, and reduce to simmer.
- Simmer for 45 minutes, without opening pot.
- After 45 minutes, turn off heat and let sit for 15 minutes.
- DO NOT OPEN POT UNTIL 15 MINUTES ARE OVER.
- Open pot and fluff perfect rice.
Nutrition Facts : Calories 228.2, Fat 1.8, SaturatedFat 0.4, Sodium 9.7, Carbohydrate 47.6, Fiber 2.2, Sugar 0.5, Protein 4.9
PERFECT RICE EVERY TIME
Steps:
- Put the rice and salt in a 2-quart saucepan, add 2 cups of water, and cover the pan with a tight-fitting lid. Bring to a boil, then reduce the heat to the lowest possible setting. Cook for 14 minutes.
- Turn off heat and let the rice steam in the pan for 5 more minutes. Fluff the rice with a fork.
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