Fluffy Rice Food

FLUFFY WHITE RICE

Fluffy White Rice image

White rice like the rice served at a good Chinese restaurant. Two variations are given, one fluffy version for eating with foods like stir frys, and another for making fried rice. I have met so many people who marvel at perfect white rice. It's very easy to make. Here's how...

Provided by RudyH

Categories Long Grain Rice

Time 21m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

1 cup long grain white rice
1 2/3 cups water for fluffier rice or 1 1/2 cups water for firmer rice suitable for making fried rice

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.).

FLUFFY RICE

Fluffy Rice image

Rice is a staple food for almost half the world's population; it is the largest food crop in the world.Nevertheless, many people have trouble cooking rice without burning it and having it stick to thebottom of the pot, or having it absorb so much water that it turns into mush. Here is a technique that can help you achieve great results each time.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Number Of Ingredients 3

Ingredients

1 3/4 cups water
1 teaspoon coarse salt
1 cup unconverted white rice

Steps:

In a 2-quart saucepan, bring water andsalt to a rapid boil over high heat; stir in whiterice. Return mixture to a boil. Reduce heat to asimmer; cook, covered, until rice is done andstudded with steam holes, 15 to 20 minutes.Let stand, covered, 5 to 10 minutes, then fluffrice with a fork.

FLUFFY RICE PILAF

Fluffy Rice Pilaf image

Use this recipe from "Martha Stewart's Cooking School" to prepare fluffy rice pilaf.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Number Of Ingredients 6

Ingredients

1 1/2 cups Basic Chicken Stock
1 tablespoon unsalted butter
1/4 cup minced onion
1 small dried bay leaf
1/2 teaspoon coarse salt
1 cup long-grain white rice

Steps:

Heat oven to 350 degrees. Bring stock to a simmer in a small saucepan.
Melt butter in a 2-quart ovenproof saucepan over medium heat. Add onion, bay leaf, and salt and cook until onion is soft and translucent, stirring occasionally, about 3 minutes.
Add rice and stir well to coat each grain with butter mixture. Cook until rice is fragrant and starting to turn translucent, stirring frequently, about 3 minutes.
Add stock and return to a simmer. Transfer to oven, cover, and bake for 16 minutes. Remove from oven. Cover and let steam for 10 minutes, then fluff with a fork before serving.

FLUFFY RICE AND CHICKEN

Fluffy Rice and Chicken image

This is a dish that has a nice strong and intense flavor. It's easy to prepare. Just serve a side vegetable with it and dinner is done. Hope you enjoy!

Provided by teresas

Categories Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) soup can milk
3/4 cup rice, uncooked
1 (4 ounce) can mushroom stems and pieces
1 (1 1/2 ounce) envelope onion soup mix
2 whole chicken breasts, halved

Steps:

Heat oven to 350 degrees.
Mix mushroom soup and milk; reserve 1/2 cup of mixture.
Mix remaining soup mixture, the rice, mushrooms (with liquid) and half the onion soup mix.
Pour into ungreased baking dish, 11 1/2 X 7 1/2 X 1 1/2 inches.
Place chicken breasts on top.
Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix.
Cover with aluminum foil; bake 1 hour.
Uncover; bake 15 minutes longer.

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Have a go at mastering it – you’ll be amazed at the light and fluffy results.Once you’ve got the hang of that, you can have a go at flavouring it - any flavouring you boil with the rice will infuse it with wonderful fragrances and flavours.
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