Perfect Rice Every Time Food

PERFECT RICE EVERYTIME

Steps:

• Preheat oven to 400 degrees.
• Use a saute pan with straight sides with a tight fitting lid.
• Saute onion or shallot in butter until soft, Add uncooked rice and saute, stirring for 3 - 4 minutes.
• Add chicken broth, salt and pepper.
• Bring to a boil, cover and put into oven for 16 minutes.
• Remove from oven and let sit covered for 10 minutes.
• Remove lid, fluff with a fork and serve.
• Note recipe can be doubled.

PERFECT STEAMED RICE EVERY TIME

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.

PERFECT BROWN RICE

Steps:

• Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain.
• Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

PERFECT RICE EVERY TIME

Steps:

• Put the rice and salt in a 2-quart saucepan, add 2 cups of water, and cover the pan with a tight-fitting lid. Bring to a boil, then reduce the heat to the lowest possible setting. Cook for 14 minutes.
• Turn off heat and let the rice steam in the pan for 5 more minutes. Fluff the rice with a fork.

PERFECT RICE EVERY TIME WE COOK IT!

Steps:

• Wash your rice thoroughly in cold running water.
• Bring the saucepan part of a double boiler of salted water to the boil.
• Tip in your washed rice, stir briefly and bring back to the boil.
• Time for exactly 5 minutes.
• Turn the rice into the top of your double boiler (one with holes), place an inch of boiling water from the kettle in it (the bottom bit) and place the rice back over it.
• Cover and steam for a further 10 minutes.
• *note*this recipe is for"standard" long grain rice, different types of rice will need less cooking at this stage-jasmine and basmati in paricular take only about a further 7 minutes, whilst koshihikari for sushi seems to need a little longer.

PERFECT BASMATI RICE EVERY TIME

Steps:

• Put the rice in your ricemaker ( or saucepan ) and rinse several times with cold water swishing gently with your hand to release excess starch. Drain.
• Add the 2 1/4 cups cold water to the ricemaker ( saucepan ) and the salt.
• Turn the ricemaker on and leave until done. ( Or bring the saucepan to a boil, cover and simmer on low for 20 mins ).

PERFECT BROWN RICE EVERY TIME

Steps:

• Add the rice and the water to the caldero.
• Bring it to a boil and let it boil for about 2 minutes.
• Put the lid on, reduce to low (not all the way low, but close).
• Don't open the lid for at least one hour.