HOW TO COOK PERFECT RICE ON THE STOVE
A foolproof recipe for cooking white rice.
Provided by Katie Workman
Categories Side Dish
Time 28m
Number Of Ingredients 4
Steps:
- Bring the water to boil in a medium saucepan. Add the salt and butter and allow the butter to melt.
- When the water has returned to a boil, stir in the rice. Let the water return to a light simmer. Stir again, cover the pot and turn the heat down to low. Keep the rice simmering slightly, and keep the pot covered (you may have to peek after a few minutes to make sure the heat is at the correct temperature, but then let it cook, covered). Start checking to see if the rice is tender and all of the liquid is absorbed at about 17 minutes. It may take up to 25, especially if you are making a larger quantity of rice.
- When the rice is cooked, turn off the heat and let it sit for another couple of minutes to finish absorbing any liquid. Take off the lid, fluff the rice with a fork and let it sit for another 2 minutes or so, so that some of the excess moisture in the rice dries off.
Nutrition Facts : Calories 193.91 kcal, Carbohydrate 36.98 g, Protein 3.33 g, Fat 3.15 g, SaturatedFat 1.88 g, Cholesterol 7.53 mg, Sodium 324.24 mg, Fiber 0.6 g, Sugar 0.06 g, ServingSize 1 serving
PERFECT LONG GRAIN RICE
Perfect rice is as easy as 1-2-3.
Provided by Land O'Lakes
Categories Rice and Grains Side Dish Rice Rice Rice and Grains Side Dish Grain Side Dish
Yield 6 servings
Number Of Ingredients 2
Steps:
- Place rice and water into 2-quart saucepan. Cook over medium-high heat until water comes to a boil.
- Reduce heat to low. Cover; continue cooking for 12-15 minutes or until all water is absorbed. Fluff with fork before serving.
Nutrition Facts : Calories 120 calories, Fat 0 grams, SaturatedFat grams, Transfat grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 27 grams, Fiber 0 grams, Sugar grams, Protein 3 grams
UTTERLY FOOLPROOF RICE
You can't go wrong with Sara Buenfeld's foolproof rice recipe
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish, Supper
Time 20m
Number Of Ingredients 1
Steps:
- Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
- Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite.
- Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water. Leave to drain well, then tip into a warm serving dish. Serve the rice as it is, or fork through a little butter and parsley to jazz it up.
FOOLPROOF LONG-GRAIN RICE
The following method is our favorite way to cook long-grain rice-we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.
Categories Rice Side Vegetarian Quick & Easy Wheat/Gluten-Free Party Potluck Gourmet Fat Free Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 4‚ cups, serving 6
Number Of Ingredients 3
Steps:
- In a 2 1/2- to 3-quart heavy saucepan combine all ingredients and boil, uncovered, until steam holes appear in rice and grains on surface appear dry, about 8 minutes. Cover pan and cook rice over very low heat 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes.
- Fluff rice with a fork before serving.
STOVETOP RICE RECIPE
If cooking rice makes you nervous, know that even confident cooks get intimidated by plain old rice, but we have a foolproof recipe for you.
Provided by Katie Workman
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Serve hot and enjoy.
Nutrition Facts : Calories 51 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 269 mg, Sugar 0 g, Fat 0 g, ServingSize Serves 4 (makes about 3 cups), UnsaturatedFat 0 g
PERFECT LONG-GRAIN WHITE RICE
Here's the ideal long-grain white rice to water ratio for cooking a flawless pot of white rice-an easy dinner recipe. Learn how to make long-grain white rice.
Provided by Sara Quessenberry
Time 25m
Number Of Ingredients 2
Steps:
- In a medium saucepan with a tight-fitting lid, combine rice, 1½ cups water, and ½ teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and serve.
PERFECT COOKED RICE
I really enjoy this rice. I have always heard to not stir the rice, but this method comes out perfect with the grains of rice separated. Make sure you plan ahead because the rice needs to soak for 1 hour. This is not the recipe to make if you are juggling a few recipes at the same time. This recipe is for people who enjoy cooking -(Mom, don't make this rice) as it requires more attention than most steamed rice recipes. from My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons, by Eileen Yin-Fei Lo.
Provided by cookiedog
Categories Long Grain Rice
Time 1h23m
Yield 4 1/2-5 cups
Number Of Ingredients 2
Steps:
- Place rice in a pot with sufficient water to cover. Wash rice in the cold water in the pot by rubbing it between your hands and then drain using a strainer. Add more water to pot and repeat process for a total of 3x. Drain well after washing.
- Add 15 ounces water to the rice and allow it to rest for 1 hour before cooking.
- It is best to use that so-called "old rice" - rice that has been lying about in sacks for extended periods, for it will absorb water better and will cook easier. (It is often suggested that a ratio of 2 cups of rice to 2 cups of water be used. This is unsatisfactory because it will be too soft.).
- Begin cooking the rice, uncovered, over high heat, by bringing the water to a boil. Stir the rice with the wooden spoon or chopsticks and cook about 4 minutes or until the water is absorbed, or evaporates. Even after the water is gone, the rice will continue to be quite hard. Cover the pot and cook over very low heat for about 8 minutes more, stirring the rice from time to time.
- Turn off the heat and loosen the rice with the wooden spoon or chopsticks. This will help it retain its fluffiness. Cover tightly until ready to serve. Just before serving, stir and loosen the rice once again. Well-cooked rice will have absorbed the water but will not be lumpy, nor will the kernels stick together. They will be firm and separate. The rice may be kept hot in a warm oven for an hour without drying out.
- Note: The older the rice the higher the yield.
Nutrition Facts : Calories 300.1, Fat 0.5, SaturatedFat 0.1, Sodium 6.1, Carbohydrate 65.7, Fiber 1.1, Sugar 0.1, Protein 5.9
PERFECT RICE PILAF
An easy and very palatable dish to go with other oven baked entries, like Dutch Baked Chicken, fresh grilled salmon, pork loin roast, etc.
Provided by Judikins
Categories Rice
Time 52m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In 1/4 cup butter cook onion, green pepper and mushrooms.
- Set aside.
- In same skillet, heat remaining butter and brown rice slightly.
- Add chicken broth and heat.
- Pour all ingredients into a 1 1/2 qt.
- casserole.
- Cover and bake 40 minutes or until iquid is absorbed.
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
PERFECT LONG-GRAIN WHITE RICE
Cooking rice is simple to do but there is a trick to getting it to come out just right. Follow this foolproof technique and you'll end up with rice that's wonderfully tender, never mushy.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Combine the rice, salt and 1 1/2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until all liquid is absorbed, about 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
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- Rinse 1 cup long-grain white rice in a fine-mesh sieve until the water runs clear (this may take up to a minute). Alternatively, you can rinse the rice in a bowl or pot with several changes of cold water, draining carefully between rinses, but we think the fine-mesh sieve method is the least annoying. Rinsing rice before you cook it is key—it washes away the starchy powder that would otherwise make the grains of rice clump up and stick together. Combine rice, ½ tsp. kosher salt, and 1¼ cups water in a medium saucepan.
- Give everything a gentle stir. Bring to a boil, then cover pot with a tight-fitting lid and reduce heat to low, aiming for the lowest possible flame. Cook rice, undisturbed—that means NOT opening the lid!—for 18 minutes.
- Remove pan from heat. Let stand at least 15 minutes or until ready to use. Uncover and fluff cooked rice with a fork before serving.
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- Choose the Right Rice Cooker. “I always avoided boiling rice in a pot at home because I didn’t know what to do, and it seemed complicated,” says Lisa Ruiz, the lead tester in our rice cooker tests.
- Rinse and Soak Your Rice. Why We Rinse Our Rice. “I’m not going to argue with any grandma about washing rice,” says JJ Johnson, chef and owner of Fieldtrip, a rice-focused eatery in New York.
- Master the Rice-to-Water Ratio. Rice-cooker manuals say to use the measuring cup that comes with the appliance and fill the pot with water to the line that corresponds to the rice measurement.
- Add Flavor. You can add spices to the pot along with the rice and water as well as other aromatics, such as sautéed onions or garlic. If nothing else, “always add a pinch of salt,” Tellado says.
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