SAFFRON RICE
This simple recipe for saffron rice includes butter, onion, and saffron. It has been used in my family for quite some time and has always been a favorite.
Provided by LLADRACH
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 26.8 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 113 mg, Sugar 0.4 g
CHICKEN AND SHRIMP FRIED RICE
This is the simple fried rice recipe of restarant quality that you make it at home.
Provided by KP Kwan
Categories Main
Time 15m
Number Of Ingredients 9
Steps:
- Heat up the vegetable oil in a wok or large saucepan.
- Saute the minced garlic until aromatic.
- Add the shrimps, follow by the chicken meat and stir-fry until they are cooked. Remove the shrimps and meat. Leave the remaining oil in the wok.
- Add the cooked rice and stir-fry over low heat until the rice turns aromatic, spluttered and sizzled.
- Beat an egg. Pour the egg over the rice.
- Coat the rice grains with the egg. Continue stir fry until the egg is cooked and no longer sticky.
- Return the shrimps and chicken to the wok. Stir-fry for a minute.
- Add the beans and the light soy sauce. Stir-fry over high heat until the rice becomes dry again.
- Sprinkle the chopped scallion on it and serve.
Nutrition Facts : Calories 986 calories, Carbohydrate 116 grams carbohydrates, Cholesterol 271 milligrams cholesterol, Fat 36 grams fat, Fiber 6 grams fiber, Protein 45 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1524 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
JASMINE RICE • HOW TO COOK PERFECTLY
Watch this informative episode for tender and fluffy rice every time
Provided by Francine Lizotte @ClubFoody
Categories Rice Sides
Number Of Ingredients 2
Steps:
- Rinse the rice by placing it in a fine sieve sitting over a bowl. Fill the bowl with enough cold water to cover the rice. Swirl the grains with fingers then lift the strainer from the bowl. Repeat until the water is almost clear, about 2 to 3 times. After it's done, let the rice sit for about 10 to 15 minutes to drain and dry out.
- In a medium saucepan, add water and rice; stir. Turn the heat to high and bring it to a boil. As soon as it starts bubbling, cover and reduce the heat to low. Let it simmer for 12 to 15 minutes or until all the water is absorbed.
- Remove from the heat and let it sit, covered, for 10 minutes before gently fluffing the rice with a fork.
- To view this kitchen tips & tricks on YouTube, click on this link >>>> https://youtu.be/69e5PrByJa0
HOW TO MAKE RICE
Rice is comfort food, just the way it is, but master it, and a world of dishes are at hand. Tejal Rao will teach you the basics.
Provided by Tejal Rao
Number Of Ingredients 0
Steps:
- The world of rice is huge and diverse, with thousands of varieties all over the world. They're sold under names that speak to the length of the grain or to the origin of the plant, or according to starchiness, color, botanical variety or type of processing. Here are some types of rice - both common and lesser known - but this list is by no means exhaustive!At center, uncooked short-grain brown rice. Once milled and polished, brown rice becomes white rice. Rice is often categorized by its length in relation to its width. As a general rule, long-grain rice is four or five times longer than it is wide, while medium-grain rice is just about two to three times longer. Short-grain rice isn't very long at all, so it appears almost round. Most of the rices you find at the grocery store are the grain of a type of grass called Oryza sativa, first cultivated in Asia, and are a subspecies of either indica or japonica. Others belong to Oryza glaberrima, first cultivated in West Africa. You can find these sold as both white or brown rice, depending on how they're processed. Brown rice is brown, or darker in color than white rice, because it's unmilled, or barely milled, and still has its bran, germ and aleurone layers. It's generally a little chewy and nutty-tasting, and requires more water to cook than white rice. After it's milled and polished, brown rice loses its color and becomes white rice. Aromatic medium- and long-grain rices, such as basmati and jasmine, have an almost buttery, toasted fragrance as they cook, thanks to a naturally occurring compound they share. Sushi rice, which needs to stay soft and tender even as it cools, is generally a short- or medium-grained pearly rice, with grains that cling together after they're cooked. Also called sweet rice, or glutinous rice, short-grain sticky rice doesn't actually contain sugar (though it can easily be worked into a dumplinglike dough to make mochi, and a vast range of sweets). Smooth short- to medium-grain rices like arborio and carnaroli are ideal for risotto. (If you're making them, don't rinse to get rid of excess starch: It's what produces that rich, creamy consistency you're after.) Bomba is a chubby, short-grain rice cultivated in Spain, best known for its starring role in paella. It's an ideal vehicle for soaking up flavorful stock, and capable of absorbing a lot of liquid without turning to mush. Sometimes called forbidden rice, slow-cooking black rice has roots in China, and turns purple as it cooks. Rarer, delicious black rice varieties come from West Africa, with a bran layer that ranges from red and purple to black. Wild rice is the long, thin, dark grain of an aquatic grass; you can cook it like pasta, in boiling, salted water, then drain it when it's cooked through.
- Rice can be cooked on stovetops or musical rice cookers, in pressure cookers, bamboo steamers or tightly compressed banana leaves. All of these methods give rice what it needs: heat and water. Though water ratios and cook times can be adjusted to taste, understanding these basic steps will help you cook rice perfectly every time. The foundation of successful rice is a rinse. Some cooks skip the rinse entirely, but washing dry rice gets rid of the extra starch all over the surface of its grains, which can cause an overly sticky, clumpy or mushy batch. There are many ways to go about it, but here's one: Pour the rice into a bowl, and fill it with cold water. (You can also use a strainer set inside a bowl, as above, to lift the rice up out of the starchy water.) Use your fingers to gently swirl around the grains. You'll notice the water get cloudy. Tip out all that starchy water. Rinse the rice and repeat. You'll need to do this anywhere from two to six times, depending on the type of rice and what you'll be using it for, until the water you're tipping out runs almost clear. Now the rice is ready to cook.Check the packaging on the rice you buy, as water requirements and cook times both vary according to grain type, when the rice was harvested, and whether or not it's been parboiled. Use these rice-to-water ratios as a general guideline, but adjust to taste. For most long-grain and medium-grain rice, such as basmati and jasmine: 1 cup rice to 1⅓ cups water For most short-grain rice, such as sushi rice: 1 cup rice to 1 cup water For most brown rice: 1 cup rice to 1¾ cups waterIf you like firmer, drier rice, reduce the water by a few tablespoons, and pull back on the cook time by a few minutes. If you like a wetter, softer rice, increase the water by a few tablespoons. You can use these ratios to cook rice on the stovetop, the oven or pressure cooker. Our method, below, gives instruction for all three.Resting the rice for a little while is crucial. As the rice rests, covered, off the heat, its starches cool down slightly, which means the grains firm up. (If you stir the grains as soon as they're cooked, while they're still very hot and wet, they can break up and get mushy.) After 10 to 15 minutes, you can use a flexible rubber spatula to fluff the still-hot rice if you like, stirring it gently, creating some volume in the pot without squishing the rice. This is also the moment to taste, and to season with a little more salt. The rice is ready, just keep it covered until you're ready to eat.
- It's easy to figure out where a batch of rice went wrong, and to adjust the next one. And if you're working on the stovetop, you're in control: You can adapt to the rice as you go along, adding a spoonful or two or water and cooking for longer if the grains seems dry when they're meant to be done, or letting excess water evaporate for a few minutes with the lid off if the bottom of the pot is sodden. The rice is squishy and clumpy. This might be from excess water in the pan (check the ratio on the grains you're cooking), but it could also be the result of skipping two crucial steps: rinsing and resting. Rinsing gets rid of the excess starch that can be responsible for overly sticky rice, and resting is important for the starchy grains, which need time to get back together and firm up after reaching such a high temperature. The rice is too wet. Some rice varieties, along with rice that's been recently harvested, require less water to cook through. You can reduce the amount of water you use the next time, but you can improvise right now, cooking it for a few extra minutes with the lid off, so as to evaporate as much water as possible. If this happens, and it seems far too wet to eat, you can always make congee. (Our leftovers section, below, can help.) The rice is scorched on the bottom. A layer of blackened, crisp grains at the bottom of your pan usually means two things: The heat is too high, or the pan's bottom is too thin. Once the water comes up to a boil, stir the rice well, put the lid on and turn the heat way down, to the lowest setting. If you've done this, and the pan is still scorching, you might need to invest in a heavier-bottomed cooking vessel. The rice is stuck and starchy on the bottom. Did you rinse? O.K. Then a bit of athletic stirring with a spatula or wooden spoon, when the rice first comes up to a boil, should help release all the grains sticking to the bottom of the pot early on.
- Congratulations! You've learned the foundations of successful stovetop rice. You can make a whole universe of rice dishes by tweaking the technique you just (hopefully) mastered, and you're ready to start experimenting. You're a few easy steps away from hundreds of dishes: Replace some of the cooking water with coconut milk to make coconut rice, or add spices and quick-cooking lentils to the mix to make khichdi. Fry those raw grains first, to develop a toasted flavor, then blend them with chiles and herbs, and you've got arroz verde. Or add a purée of tomatoes and Scotch bonnets to take it in the direction of jollof rice. Play around with the stovetop cooking technique, and you can build a crisp, golden-bottom on the rice to make a tahdig. And there are still other ways to turn a plain pot of stovetop rice into something more special: Adding mix-ins after the rice is cooked can elevate even the most humble pot of rice into the most desirable of side dishes. The best time to season rice with mix-ins is after it's cooled slightly, so you can fold it without squishing any grains, but while it's still warm and steamy. You don't really need a recipe for this, just think about a main ingredient and build around it with a supporting ingredient or two and some coordinating fresh herbs. If your main ingredients are sharp and tangy, add a glug of olive oil, if they're sweet and fatty, be generous with lemon juice or vinegar. No matter what you mix in, add main ingredients that are warm, or room-temperature, but not fridge-cold, so they can meld together nicely with the warm rice. Here are some ideas to get started: • Roast cherry tomatoes with olive oil and salt, until they burst and the liquid reduces slightly, then mix into the rice with grated Pecorino, black pepper, ripped up basil leaves and a drizzle of good vinegar. • Blanch fresh or frozen peas, drain and mix into the rice with chopped ham, lemon zest and plenty of spring onion. • Crack open a pomegranate and get out all the seeds, mix them into the rice with roughly chopped pistachios, a glug of olive oil and fresh mint. • Supreme a couple of blood oranges, chop some green olives and mix into the rice with a little thinly sliced red onion. • Shred leftover roast chicken and mix into the rice along with some finely sliced green chiles and shallots, crushed toasted cumin seeds and fresh cilantro.
- If you end up with rice that's a little undercooked or overcooked, or just have some left over from a batch that's turned out well, you can always turn it into something else. Portion and freeze it, reheating it a minute at a time in the microwave. Or keep it in the fridge to be used as quickly possible (in less than three days). But definitely use it: Leftover rice is a gift. There are so many uses for leftover rice, which can work as both a side and main: Toss it with fresh herbs and drizzle it with yogurt sauce. Sauté it with Spam and kimchi to make fried rice, or shape it into patties and pancakes to crisp in a hot pan. Season leftover rice with spicy pork to make boudin balls, or simmer it in broth with mushrooms and nori to make a comforting soup. Here are a few more ways to give your rice a second life. Make a Thai-style rice salad (above) by spreading 2 cups of cooked rice on a plate and chilling it overnight. The next day, use your hands to coat the grains with 1 tablespoon red curry paste and 2 tablespoons rice flour. Pan-fry rice in batches until golden and crisp, then season with fish sauce and lime juice, and toss with Thai fermented pork sausage, sliced chiles, shallots, ginger, chopped peanuts and cilantro. Cook congee by adding about 4 cups stock to 1 cup cooked rice, and simmering it gently until the mixture is thick and the grains are falling apart, somewhere between soup and porridge. Adjust the texture with more stock, and season with soy sauce. Ladle into bowls with chopped scallions, a drizzle of sesame oil and crunchy fixings, such as fried onions or crushed cashew nuts. Or, try fried rice. Separate cold clumps of leftover rice with your hands and sauté it in a large, hot pan coated with canola oil. Remove from pan and sauté a few chopped vegetables, such as onion, carrots and peas until tender. Add back the rice and scramble an egg or two right into the pan. Season with soy sauce and sesame oil, and toss with chopped scallions.
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- Accurately measure and place the rice in a large bowl. Add enough water (not in ingredients) to cover the rice and wash gently, then discard the water. Repeat the process 4-5 times until the water is almost clear.
- Leave the rinsed rice in the bowl and add enough water (not in the ingredients) to cover the rice. Leave the rice to soak for 30 minutes (summertime) to 1 hour (wintertime). (Note 3)
- Place the rice in a saucepan with a heavy bottom and add water (per the ingredients list). Cook over medium heat with a lid on.
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5/5 (60)Total Time 14 minsCategory SideCalories 205 per serving
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- 1. Bring 2½ cups water to a boil in a medium saucepan set over medium-high heat. Meanwhile, rinse 1 cup rice under cool water.
- 2. When the water reaches a boil, add the rice, butter, and salt. Reduce to a simmer, cover, and leave to cook until tender, 30-40 minutes.
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- Lemon Rice Combine 2 cups jasmine ice, 3 cups water, 3 tablespoons butter and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, about 17 minutes.
- Citrus Rice Make Lemon Rice (No. 1), adding 1/2 teaspoon each grated orange zest and lime zest with the lemon zest. Gently stir in the chopped segments of 2 oranges.
- Toasted Garlic Rice Saute 8 sliced garlic cloves in 3 tablespoons olive oil in a saucepan over medium heat until golden, 2 minutes; remove to a plate.
- Toasted Garlic and Sage Rice Make Toasted Garlic Rice (No. 3), frying 8 small sage leaves with the garlic; use for garnish.
- Tomato-Rosemary Rice Saute 2 minced garlic cloves in 3 tablespoons olive oil in a saucepan over medium heat until golden, about 3 minutes. Stir in 2 cups long-grain white rice, then add one 14-ounce can cherry tomatoes, 1 1/2 cups water and 1 1/4 teaspoons kosher salt; bring to a boil.
- Tomato-Rosemary Rice with Pancetta Brown 4 ounces chopped pancetta in 2 tablespoons olive oil in a skillet, 5 minutes. Stir in 1 chopped small head escarole and cook until wilted.
- Basic Risotto Heat 4 cups chicken broth and 3 cups water in a saucepan. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1 cup chopped leeks and 1/2 cup chopped shallots and cook until tender, 5 minutes.
- Pumpkin-Sage Risotto Make Basic Risotto (No. 7), stirring in 1 tablespoon chopped sage and 1/4 teaspoon nutmeg before adding the rice. Stir in 1 cup canned pumpkin puree with the final addition of broth.
- Red Wine Risotto Make Basic Risotto (No. 7), browning 8 ounces crumbled sausage (casings removed) in the olive oil before adding the leeks. Stir in 2 tablespoons tomato paste before adding the rice and replace the white wine with red wine.
- Mushroom Risotto Make Basic Risotto (No. 7), warming the broth mixture with 1/4 cup chopped dried porcini mushrooms. Brown 1 1/2 pounds sliced mixed mushrooms and 2 teaspoons chopped thyme in the olive oil before adding the leeks.
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- Rinse the rice. Ugh, I know, rinsing is annoying, but it takes 20 seconds and gets rid of dusty starches that may result in excess stickiness. Just place your rice in a fine mesh strainer and rinse under cold water until the water runs clear.
- Remember the ratio. For most types of rice, you'll always use a ratio of 1 cup rice to 2 cups water, which you can scale up or down. (Double-check your rice packaging to be sure.)
- Bring the water to a boil. Then stir in rice and salt. And if you want to add a tab of butter, too, go for it — your rice will taste 10x better.
- Get a steady simmer. After adding the rice, the temperature of your water will drop significantly, and it'll stop boiling. Let it come back to a gentle simmer (otherwise you run the risk of your water cooking off faster than your rice gets tender).
- Don't take off the lid. Cover the saucepan and reduce heat to low. Though it will be tempting, keep the lid on! You don't want to mess with the steam. This is very important!
- Check at 18 minutes. For long grain white rice, I always set a timer for 18, knowing that it could need another minute or two. Let the rice be your indicator, not the water.
- Leave it alone. Turn off the heat, replace the lid, and let it rest for a few minutes in the steamy saucepan. Patience is a virtue, my friend.
- Fluff it up! Use a fork to gently mix and lift rice to make sure that the grains don't stick together. If you have a rice cooker, the game is a lot easier.
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- Rinse Rice - IMPORTANT STEP: Place the rice in a fine-mesh colander and rinse with water until the water runs clear.
- Cook: Transfer the rice to a medium saucepan and add 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover with a lid and simmer for 35-45 minutes or until the rice is tender and the water is evaporated. Each batch of rice cooks a little differently, so taste at 35 minutes to see if the rice is tender.
- Let Rest: Remove the saucepan from the heat and let rest for 10 minutes, covered. If using fresh breast milk or formula for blending, I would remove the lid and let the rice cool for 15 minutes.
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100% (3)Views 6.1MEstimated Reading Time 9 minsPublished 2007-09-27
- Measure the rice with a Measuring cup and put it into your cooking pot. Some rice cookers have a removable bowl or pot, while others must have the rice placed directly in the cooker.
- Rinse the rice if necessary. Many people prefer to rinse rice in order to remove any pesticides, herbicides, or contaminants that may be present. Some less modern milling practices also create broken grains that release excess starch into the rice, which needs to be rinsed off to prevent the rice clumping together.
- Measure the water. Most rice cooker instructions recommend cold water. How much water you add depends on what kind of rice you're cooking and how moist you prefer it.
- Soak the rice for thirty minutes, if desired. This is not required, but some people soak the rice to shorten the cooking time. Soaking may also make the cooked rice stickier.
- Add flavorings (optional). Flavorings should be added to the water before you start the rice cooker, so the rice will absorb these flavors during cooking.
- Push the rice grains off the sides and under the water level. Use a wooden or plastic utensil to move any rice grains around the pot back into the water.
- Check your rice cooker for special options. Some rice cookers simply have an on/off switch. Others have different settings for brown or white rice, or the ability to delay the cooking until a specified time period has passed.
- Cook the rice in the rice cooker. If your rice cooker has a removable cooking pot, place the pot of rice and water back into the rice cooker. Close the lid of the cooker, plug the cooker in, and press the switch to turn it on.
- Allow the rice to "rest" for 10-15 minutes before removing the lid (optional). This is not required but is commonly recommended in rice cooker instructions, and is automatic in some models.
- Fluff and serve. Once there is no water left, the rice should be ready to eat. Using a fork or other utensil to stir the rice after cooking will break up clumps and release steam, preventing the rice from overcooking.
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- Bring the water to a boil and pour in the rice (no need to rinse). Give it a stir so that the rice is covered by the water, put a lid on the pan and cook for 20 minutes on the lowest heat on your smallest burner - if using gas. Go for a low-medium temperature for induction.
- After 20 minutes, turn off the heat and remove the lid. Fluff the rice with a fork. Note: the rice will stay hot for a good 30 minutes (with no impact to the texture/flavour) if the lid is left on the pan.
5 FOOLPROOF TIPS FOR HOW TO COOK RICE - CONSUMER REPORTS
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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.
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