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.
BEST STEAMED RICE
Three simple steps to steamed rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 3
Steps:
- Bring water to a boil in a medium saucepan. Stir in white rice and salt. Return to a boil over medium-high heat.
- Reduce heat, and simmer, covered, until rice is tender and has absorbed all the water, 16 to 18 minutes (check only toward the end of cooking time). The rice will be studded with steam holes when ready.
- Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.
EASY STEAMED RICE (SALLYE)
This is an easy recipe for making perfect steamed rice to be used as a side dish.
Provided by sallye bates
Categories Rice Sides
Time 55m
Number Of Ingredients 3
Steps:
- 1. Place all ingredients in heavy saucepan and bring to a boil over medium high heat. Once boiling, cover pan and turn heat to low; simmer for 30-40 minutes until rice is tender. Remove from heat and let "rest" for 5-10 minutes. When ready to serve, fluff up lightly with fork.
- 2. Leftovers can be frozen for future use or stored in fridge for several days.
- 3. NOTE: IF YOU USE ZATAIRAN'S PARBOILED RICE, YOU CAN REDUCE THE COOKING TIME TO 20-30 MINUTES.
PERFECT STEAMED RICE
If you don't have a rice cooker, this is the way to prepare absolutely perfect rice. The liquid cooks down before you cover the pot, so you have more control over how much liquid evaporates; this makes all the difference between mushy and fluffy rice.
Categories Rice Side Steam Vegetarian Quick & Easy Vegan Gourmet Fat Free Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 2
Steps:
- Rinse rice in several changes of cold water until water is clear, then drain well in a large fine-mesh sieve. Bring rice and water (3 3/4 cups) to a boil in a 4-quart wide heavy pot and boil, uncovered, without stirring, until steam holes appear in rice and grains on surface look dry, 5 to 7 minutes. Reduce heat to very low, then cover pot with a tight-fitting lid and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Gently fluff rice with a fork.
STEAMED WHITE RICE
Perfectly fluffy white rice is a staple side dish for many Asian meals - here's how to get it right every time
Provided by Judy Joo
Categories Side dish
Time 35m
Number Of Ingredients 1
Steps:
- In a medium saucepan with a tight-fitting lid, cover the rice with cold tap water. Swish the rice around until the water becomes cloudy, then slowly pour it out, using your hand to keep the rice from falling out of the pan. Repeat 2 or 3 more times until the water runs mostly clear, then drain well.
- Add 175ml water and bring to the boil over a high heat. Once boiling, lower to a simmer and cover for 15-20 mins until the water is absorbed and the rice is soft. Do not lift the lid while the rice cooks. Remove the saucepan from the heat and let it sit, covered and undisturbed, for 10 mins. Uncover the pan and gently fold the rice over itself to fluff it up a few times before serving.
Nutrition Facts : Calories 239 calories, Carbohydrate 53 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein
STEAMED RICE
Steps:
- To cook jasmine rice:
- Bring four cups water to a boil. Add rice, salt and oil and boil hard until you see big rounds of boiling rice, approximately three to four minutes. Reduce heat to simmer, cover pot and cook for 15 minutes. Check rice with a fork, taste. If it is a little al dente, leave covered on stove with the heat off for three to four more minutes. Serve in individual bowls
SPANISH RICE
Spanish Rice is the perfect side dish to any Mexican dish your serving and so easy to make from home with this simple but tasty recipe.
Provided by Norine Rogers
Categories Side Dishes
Time 30m
Number Of Ingredients 9
Steps:
- In a large skillet, with a lid, over medium heat add 2 Tablespoons Vegetable Oil.
- Add 2 Cups uncooked long grain rice and 1/2 cup chopped onions.
- Stir, sauteing until onions are translucent and rice is beginning to turn a light brown.
- Reduce heat to low.
- Add 2 cups chicken broth, 1 cup of water, 1 cup of tomato sauce, 2 Tablespoons of Taco Seasoning, and 1/2 tsp ground cumin. Stir well.
- Cover and Simmer for 20-30 minutes until rice has absorbed all the liquids.
- Fluff with fork and top with chopped cilantro if desired.
Nutrition Facts : Calories 106 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/2 cup, Sodium 533 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
FRIED RICE BY SALLYE
This is an quick, easy way to cook a wonderful stir fried rice. If you have ever been to a Kobe Japanese Steakhouse, you will find they cook their fried rice this way, only using an open top grill in front of you.
Provided by sallye bates @grandedame
Categories Rice Sides
Number Of Ingredients 11
Steps:
- Make sure you have prepared and measured all ingredients and set on counter in bowls/dishes within easy reach. This dish moves too quickly to stop and find or chop something.
- It is better to use rice that was cooked the day before; the slightly drier rice will soak up flavors better. ***Meat can be either cooked pork, cooked beef, small cooked peeled deveined shrimp or a combination of all three.
- Place 2 tablespoons oil in heated wok or heavy skillet and quickly soft scramble eggs. Remove eggs from wok and set aside in bowl Zap carrots and peas in microwave for 1-2 minutes full power
- In same wok or skillet, coat with oil and stir fry garlic, white part of onion, and ginger. Add meat to mixture. Add rice to wok and mix thoroughly.
- Add soy sauce, pepper, salt, green part of onions, carrots, peas and scrambled eggs. Mix thoroughly making sure rice is completely coated. Adjust seasoning as needed. Serve immediately.
STEAMED RICE
My folks ALWAYS made their rice this way (Dad taught Mom, too!), only omitting the onion and using water only when preparing it for something sweet, like a rice pudding. It really takes no longer than ordinary rice, and it tastes so much better. Try it, and you will never go back to making rice the old way! The orzo option is my own addition and is a nice variation, especially when having company.
Provided by Toby Jermain
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Saute rice in butter just until translucent and very lightly browned.
- Add chopped onion, and continue sauteing until onion is translucent, stirring frequently to prevent onion from burning.
- Drain any excess butter or olive oil.
- Add stock or water carefully to prevent steam burns; it WILL blow steam!
- Adjust heat for a slow simmer, cover, and cook about 15 minutes without stirring or uncovering.
- If all liquid is not absorbed, remove cover, and continue cooking for another 5 minutes.
- Fluff gently with a fork just before serving.
- Variation: Lightly brown orzo or broken pasta in butter and/or olive oil before adding rice.
- Add rice when orzo is already lightly browned, and saute as above, but orzo will be dark brown by the time rice is light brown and onion is translucent; do not burn orzo.
- Add 3 cups of liquid instead of 2 cups, and cook as above.
Nutrition Facts : Calories 657.9, Fat 14.5, SaturatedFat 8.1, Cholesterol 30.9, Sodium 2694.8, Carbohydrate 110.7, Fiber 3, Sugar 3.7, Protein 18
FILIPINO STEAMED RICE, CEBU STYLE
One of my childhood favorites from my hometown, Cebu City, in the Phillipines. When finished, you can steam this dish on a steamer for 10 minutes to mimic the effect of a steamed dish like what they do in dim sum restaurants. I personally think it tastes just fine without steaming.
Provided by Yasmin Reyes
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h15m
Yield 4
Number Of Ingredients 23
Steps:
- Mix pork belly with cooking wine, oyster sauce, cornstarch, sesame oil, salt, and black pepper in a bowl. Marinate in the refrigerator, at least 20 minutes.
- Heat vegetable oil in a pot over medium-high heat. Add garlic and shallots; cook and stir until fragrant, about 1 minute. Add the pork pieces; fry until browned, about 6 minutes. Pour in water, light soy sauce, and dark soy sauce. Cover with a lid and bring stew to a boil. Reduce heat to medium and cook until pork becomes tender and water is reduced by half, about 30 minutes.
- Cut shrimp into 3/4-inch pieces. Mix cornstarch and water together in a bowl.
- Bring stew to a boil. Add the shrimp and peas; cook until shrimp changes color, about 2 minutes. Quickly stir in the cornstarch mixture. Cook and stir until gravy is thickened, 7 to 10 minutes.
- Heat oil in a wok over medium-high heat. Saute garlic until fragrant, about 1 minute. Increase heat to high. Add rice; cook, breaking up the rice with a spatula, until loosened, 3 to 5 minutes. Add oyster sauce and soy sauce. Cook and stir until rice is fluffy and heated through, about 3 minutes. Add remaining sesame oil.
- Divide fried rice between 3 or 4 bowls. Portion the pork and shrimp stew equally over the rice.
Nutrition Facts : Calories 465.9 calories, Carbohydrate 33.8 g, Cholesterol 83.9 mg, Fat 26.2 g, Fiber 1.4 g, Protein 21.6 g, SaturatedFat 6.9 g, Sodium 1312.3 mg, Sugar 0.4 g
PERFECT STEAMED RICE
Steps:
- Place rice, water and salt in a saucepan. Bring liquid to a boil over medium heat. Cover and simmer over low heat until the rice is as tender as you like it, about 18 minutes. If there is any leftover liquid in the pot, drain the rice in a strainer. Remove half of the rice for another day. To remaining rice, stir in butter and cheese and/or ham; adjust seasoning.
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