PERFECT WHITE RICE
Make perfect white rice every time with this recipe from "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 2
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.
PERFECT WHITE RICE
It is possible to make perfectly fluffy white rice on the stovetop. Sauteing the rice first helps keep the rice grains separate. Keeping the pot covered for the entire cooking time traps the steam which is necessary for properly cooking the rice, and is very important. The last 5 minutes off the heat allow the rice to finish in the residual steam, without burning the bottom.
Provided by zeebee
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 185.7 calories, Carbohydrate 37 g, Cholesterol 5.1 mg, Fat 2.2 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 296.8 mg, Sugar 0.1 g
BEST BASIC WHITE RICE
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.
BASIC WHITE RICE
It's simple and easy, yet tasty! Being Puerto Rican, I love rice!
Provided by LuisJanet Resendiz
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 369.1 calories, Carbohydrate 74.1 g, Fat 4.1 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 0.4 g, Sodium 47 mg, Sugar 0.2 g
CHINESE WHITE RICE
This is the perfect recipe for making great rice with individual grains... perfect for making into fried rice the next day as well as enjoying with your choice of toppings today! My mom took a Chinese Cooking class back in the '70's and we've used it to make rice ever since.
Provided by allypal
Categories White Rice
Time 43m
Yield 4 cups
Number Of Ingredients 2
Steps:
- (The 2 cups in an arbitrary measurement so that I can get the servings/yield number---this is really more of a method, so you can make as much rice as you need -- just use about half as much rice as you want for a finished product.).
- Pour desired amount of rice into a pot with a good fitting lid (rice must cover bottom of pan and should be an inch or more deep, so use the proper sized pot for amount of rice you are cooking).
- Cover rice several inches with water.
- Stir rice and water with your hand. Water will turn milky (this is the extra starch coming off the rice).
- Pour water off the rice using your hand or the lid to keep rice in the pot.
- Repeat rinsing and draining two more times. Water should be clear on last rinse.
- Cover rice with clean cold water to the depth of your first knuckle with the tip of your pointer finger touching the top of the rice (this will be a bit less than an inch).
- Put pot on stove and turn burner to high.
- Bring to a boil, uncovered, and continue boiling until tunnels form from the steam coming through the rice - most of the water will no longer be visible. (Looks like someone poked it several times with a drinking straw).
- Cover pot with lid and turn stove down to low.
- Keep covered and cook for 30 minutes more.
- Uncover and fluff up a few grains to test to see if it's done.
- If necessary, cover and cook for a few more minutes.
- When done, fluff rice with fork and serve.
- If you're making fried rice, it's best to use day old rice so put this in the fridge after it has cooled a bit and enjoy it tomorrow!
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 WHITE RICE
Provided by Douglas Rodriguez
Categories Rice Side Christmas Quick & Easy Spring Christmas Eve Simmer
Yield Makes approximately 4 cups
Number Of Ingredients 4
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.
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