Unsticky White Rice Recipes

Steps:

• Put the rice in a sieve and rinse many times with cold water till the water looks clear that drips from the bottom.
• When it looks pretty clear, put it with the 2 1/4 cups water, and the salt, and cook it, covered, till done.
• NOTE: The milky water that you will see is the starch that comes off the rice and it is the starch that makes it sticky.

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:

• Heat water to boiling on the stovetop. Meanwhile, heat the oil over medium high heat in a non-stick pan. Add the rice and sauté until the rice begins to turn a solid white color. Your water should be to the boiling point (or near it) by the time you are done sautéing the rice. Add 2 cups boiling water to the rice. Cover the pan and decrease the heat to medium low. Simmer for 20 minutes. Don't forget to set the timer! Remove from heat. Makes 2 cups cooked rice.VARIATIONS: You can also sauté any variety of vegetables with the rice. A very traditional pilaf would have onion, bell pepper and celery sautéed with the rice, which would then be cooked in chicken broth instead of water. Vegetables that get soggy would be added toward the end of the cooking time (at about 15 minutes). Curry and green onion is another traditional pilaf.

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:

• Place your preferred amount of rice in the rice cooker and wash three times by filling pot with water and draining it off just until the rice is about to spill out of the pot.
• After washing, fill pot with water until the water reaches the first line of your middle finger when you stick your middle finger down and JUST touch the rice.
• Cook rice using cooker, which automatically shuts off or clicks to warm setting depending on your cooker.
• Your rice should be nice and sticky and soak up the great flavors of anything you are adding to it, and it should also be great by itself.
• *Note* Over-washing rice will give it a distinctive fishy flavor that is NOT good.