Cook Rice Like Pasta Food
HOW TO COOK RICE LIKE PASTA
Adapted from here.
Provided by Brandon Matzek
Number Of Ingredients 4
Steps:
- Fill a large pot with water 3/4 full, and bring to a boil over high heat. Season the water with a few big pinches of salt. It should taste like sea water. Stir in the rice, drop the heat to medium, and cook uncovered until al dente, stirring occasionally. For white rice, start checking for doneness (tasting) at 7 minutes. For me, white rice is usually done around 8 minutes. For brown rice, start checking for doneness at 25 minutes. For me, brown rice is usually done around 27 minutes.*
- Drain the rice and return it back to the same pot set over the lowest heat possible. Stir in butter and a pinch of salt. Cover and let rest for 10 minutes, stirring once after 5 minutes. Fluff with a fork and season to taste with additional salt.
RICE PASTA
MY FRIEND shared this recipe with me several years ago. It is a good side dish that compliments chicken, pork and beef. It's a big hit whenever I serve it.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a small saucepan, melt butter. Add rice and noodles; cook and stir for 3-4 minutes or until lightly browned. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and broth is absorbed.
Nutrition Facts : Calories 297 calories, Fat 12g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 737mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
COOK RICE LIKE PASTA!
This is an absolutely Foolproof way to get perfect rice every time.My mother-in-law, taught me this way many moons ago. She always used this method when making Gumbo as weel as Red Beans and Rice, since both are served over plain cooked white rice. I now also do the same with brown rice.The measurements I give below are just an example and can be reduced or multiplied. I was asked to post it because of a dicussion we had in Q&A about rinsing rice.
Provided by Koechin Chef
Categories Low Protein
Time 17m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Bring water and salt to a rolling boil and pour in the rice. Stir well. Think about the way you would cook Pasta. This is exactly the same method.
- Lower the heat slightly and stir several times during cooking. Taste a few kernels after about 12 minutes. Some rice, like brown rice can take up to 20 minutes, but my white rice is always done in 12-15 minutes. Drain the rice into a sieve or collander and rinse with water. You will have wonderful seperate kernels of rice.
- Bringing the water to a boil is not figured into prep. time.
PASTA METHOD FOR BOILING RICE
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 1
Steps:
- Bring a large pot of water to a boil, then add rice. Lower to a simmer and cook, stirring occasionally, until rice is cooked through, about 11 minutes. Drain rice and return to the same pot. Cook rice over very low heat, stirring constantly, until excess water has evaporated, about 1 minute. Fluff with a fork and serve.
EASY KUNG PAO CHICKEN
Sweet, sour and a little spicy, this meal tastes like home - specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: "quick, easy and my mom's favorite." Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer - no high-heat stir-frying necessary - to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish's signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.
Provided by Genevieve Ko
Categories dinner, weeknight, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
- Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
- Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
- Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.
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Author Anya HoffmanPublished 2019-01-31Estimated Reading Time 6 mins
- Pan-Fry Into Crispy Rice Fritters. Mix rice with chopped or grated veggies and an egg, then fry some bite-sized fritters your kids will go nuts for. Here's how to do it.
- Throw It Into Soup. If your leftover rice is in the freezer, there's no need to defrost it if you're using it in soup: just add rice directly to a pot of simmering broth and let it warm through.
- Add It to a Frittata. Frittatas are, in general, the perfect vehicle for repurposing leftovers; adding a cup or two of rice to any recipe will add bulk and a nice, chewy texture.
- Make Fried Rice. We have many delicious recipes for fried rice, but you don't really need a recipe to make it—and you don't need to stick to strictly Asian ingredients to flavor it (though that is always a delicious option).
- Turn It Into a Grain Salad. I love making grain salads with rice—especially brown rice, with its nutty flavor and chewy texture. The beauty of a grain salad is how flexible it is: you can take any cooked grain, add almost any cooked or raw vegetable, and toss with a delicious dressing and you'll have a fantastic, hearty salad.
- Stuff Peppers (Or Eggplants. Or Tomatoes. Or Cabbage.) Stuffed peppers can feel a little old-school, but this classic dish is really good when done well.
- Make a Big Pot of Rice Pudding. As my coworker Anna Stockwell mentions in this primer on rice pudding, if you start with cooked rice, you can make this comforting dessert in just 15 minutes.
- Turn It Into a Rice Bowl. The original grain bowl, a scoop of warm rice topped with a little protein, some greens, and maybe something a little pickle-y makes for such an easy dinner, particularly if you have other leftovers on hand (like our favorite slow-cooker shredded chicken, which also freezes beautifully, or a big pot of creamy beans).
- Top With a Pat of Butter and Go to Town. No, it's not fancy. Yes, it's very good. Tags Small Plates Sunday Stash Kid-Friendly Rice Brown Rice Wild Rice Dinner Quick & Easy Quick and Healthy Tips and Tricks.
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