Never Fail Rice Food

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NEVER-FAIL CHICKEN-FLAVOR WHITE RICE



Never-Fail Chicken-Flavor White Rice image

This will produce perfect rice every time, just make certain to use only converted white rice, I use Uncle Ben's for this.

Provided by Kittencalrecipezazz

Categories     Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 tablespoons butter or 3 tablespoons margarine
1 small onion
1 tablespoon minced garlic (optional or to taste)
salt and black pepper
1/4 teaspoon dried thyme
2 cups converted white rice
3 cups chicken broth

Steps:

  • Melt butter or margarine in a saucepan with a tight-fitting lid.
  • Saute the onion and garlic with thyme until soft (about 3-4 minutes).
  • Add in rice and stir with wooden spoon for 5 minutes to coat in the butter.
  • Slowly add in chicken broth and bring to a boil, reduce heat and season with black pepper; cover tightly and simmer on top of the stove for about 15-17 minutes, or until the rice is tender.
  • Season with salt.

NEVER-FAIL RICE



Never-Fail Rice image

My friend Jolene gave me this fool-proof recipe 25 years ago. It works for Basmati, Jasmine, Long Grain, just about any type of Rice I've tried. Just follow the recipe and it works every time. I much prefer the flavor of Basmati.

Provided by Pierre Dance

Categories     Rice

Time 25m

Yield 3 cups

Number Of Ingredients 3

1 cup basmati rice, white or 1 cup brown basmati rice
2 cups water or 2 cups chicken stock
3 -5 saffron strands (optional)

Steps:

  • If you're cooking Dessert Rice use Water.
  • If you're cooking Side dish Rice use Chicken Stock.
  • Bring the liquid to a boil.
  • Add the Rice, when the liquid comes back to a boil reduce the heat to a bare simmer.
  • Cover and simmer for 20 min.
  • For Brown Basmati Rice simmer 40 min.
  • NO PEEKING, YOU'LL SPOIL IT! If you let the heat out it changes the cooking time!
  • After the full 20 minutes remove from heat and fluff the rice with a fork.
  • A bit of Saffron added at this time is a good idea for side dish rice.

NEVER FAIL PERFECT COOKED RICE



Never Fail Perfect Cooked Rice image

This is a method that I have used for years and my rice is perfect every time- I will call for Basmati rice (my favorite) in the recipe but any long grain white rice is fine. You can also cook brown rice with this method but it takes a little longer cooking time. I have posted this recipe for 1 person but you may just increase the rice and water for each person. If you use the chicken stock powder don't use a tsp for each person if say you are cooking rice for 6 don't go over 1 tbsp Pre soaking your rice removes some starch and allows it to cook faster. If you wish add some fresh chopped chives

Provided by Bergy

Categories     Long Grain Rice

Time 10m

Yield 1 serving(s)

Number Of Ingredients 3

1/3 cup basmati rice
3 cups water (apprx)
1 teaspoon chicken stock powder (optional) or 1 teaspoon vegetable stock powder (optional)

Steps:

  • Measure your rice into a pot and cover it with water until the water is apprx 1/2" over the top of the rice.
  • Soak the rice for at least 1 hour.
  • Pour off the water and replace with fresh water,again, the water should be apprx 1/2" over the top of the rice.
  • Add 1 tsp of stock powder if using.
  • Bring rice to a boil,uncovered, simmer for apprx 7 minutes, keep checking until the kernels are perfect.
  • Drain in a sieve and run hot water through it.
  • Serve now or return to the pot lid on and keep over lowest stove temp until the rest of your dinner is ready.It can sit like this for up to 10 minutes.

NEVER FAIL RICE



Never Fail Rice image

This is the easiest way to cook rice in a pot on the stove. This technique was shown to me at a sushi making class.

Provided by christie

Categories     Rice

Time 1h15m

Yield 2 cups

Number Of Ingredients 2

1 cup rice
1 cup water

Steps:

  • Wash rice thoroughly in cold water. This step is very important. It should not have any of the murky water coming out of it once you are done. This is easiest done in a seive.
  • Leave the washed rice in the seive and put in the pot and cover with cold water for at least one hour.
  • Empty pot of water and shake the rice to get rid of any excess water.
  • Put rice and cooking water in a pot. You can either do rice 1:1 water or you can increase the water by 10%.
  • Bring to the boil over a high heat Then turn the heat down to low. *DO NOT OPEN THE LID AT ALL*.
  • Cook for 10 minutes.
  • Remove from the heat and leave for 5 minutes with the lid on.

Nutrition Facts : Calories 351, Fat 0.6, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 77.4, Fiber 1.4, Protein 6.4

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