Perfect White Rice Recipes

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:

• Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in rice and salt and return to a boil over medium-high heat.
• Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16 to 18 minutes (check only toward the end of cooking time). The rice should be studded with craters, or steam holes, when it is ready.
• Remove from heat and let steam, covered, for 10 minutes. Then 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:

• Place the rice in a large saucepan with the butter, olive oil, and salt, and chicken broth (or water). Bring to a boil, uncovered, and cook until you see holes forming that tunnel down into the rice forming on the surface, about 15 minutes.
• Reduce the heat to the lowest setting and cover the saucepan. Cook for 20 minutes, then fluff and serve.

Steps:

• Melt butter in a 2-quart saucepan over medium heat. Add shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper, to taste, and add the warmed stock. Add the smashed garlic and sprigs of thyme. Cover with a tight fitting lid. Cook for 15 to 17 minutes.
• Remove the thyme and garlic. Fluff with a fork and add fresh chopped parsley.

Steps:

• *NOTE* for a firm rice (which makes the best Chinese fried rice) use 1-3/4 cups cold water, for medium use 2 cups water less 2 tablespoons, for soft use 2 cups water.
• Place the uncooked rice in a fine strainer and rinse thoroughly under cold water; drain very well (this is an important step the rice must be rinsed firstly).
• Place the rice into a 2-quart saucepan then spread out to cover the bottom.
• Pour the water over the rice, then sprinkle the salt over the top (do not stir) bring to a full boil UNCOVERED on medium-high heat.
• When rice is at a full boil immediately reduce heat to medium-low (more towards the lower setting) and simmer uncovered for 20 minutes or until the water has evaporated and the rice looks dry (push aside a few grains of rice with a fork, if there is no moisture/water in the bottom of the pot then it's ready, do not stir!).
• Turn off the heat and cover with a lid and let the rice stand on the element for 20 minutes.
• Fluff the rice with a fork before serving.

Steps:

• Heat oil in a large saucepan over medium heat. Add rice, garlic powder, and salt. Pour in boiling water to cover rice by about 1 inch; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, 20 to 30 minutes.

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:

• Rinse the rice in a colander under cold, running water until the water runs clear. Drain.
• Place the rice, oil, salt, and water in a saucepan and bring to a boil. Allow the rice to boil, uncovered, until almost all of the water has evaporated, 10 to 12 minutes.
• Stir the rice, cover, and reduce the heat to low. Simmer for 8 to 10 minutes.
• Remove from the heat and fluff with a fork just before serving.

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.

Steps:

• Bring water, butter, and salt to a boil in medium saucepan. Stir in rice and return to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16 to 18 minutes (check only toward end of cooking time). The rice should be studded with craters, or steam holes, when it is ready. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork and serve.

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!

Steps:

• Place the rice in a large saucepan with the butter, olive oil, and salt, and chicken broth (or water). Bring to a boil, uncovered, and cook until you see holes forming that tunnel down into the rice forming on the surface, about 15 minutes.
• Reduce the heat to the lowest setting and cover the saucepan. Cook for 20 minutes, then fluff and serve.

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!