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
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 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.
BASMATI RICE
How to make basmati rice as good as the restaurants
Provided by Steve Thomas-Patel
Categories Side Dish
Time 45m
Number Of Ingredients 5
Steps:
- Rinse the rice thoroughly with water to remove any excess starch.
- Soak the rice with plenty of water for 30 minutes. You can do this in a separate bowl or the pot you are going to cook the rice in.
- Drain the water.
- Add the soaked rice to the pot. Add 2 cups water, salt to taste and a splash of oil. The oil will help prevent the water from boiling over which is caused by the starch in the rice, and some people say it also adds flavor.
- Bring to a boil under medium-high heat, uncovered.
- When it starts boiling, cover and lower the heat to low. Cook for 15 minutes.
- After fifteen minutes, take the lid off. If there is any excess water, allow it to boil off. Fluff with a fork, you are done.
Nutrition Facts : Cholesterol 2 mg, Calories 120 kcal, Carbohydrate 25 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 199 mg, Fiber 0.4 g, Sugar 0.04 g, UnsaturatedFat 0.4 g, ServingSize 1 serving
PERFECT WHITE RICE
Make perfect white rice every time with this recipe from "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 2
Steps:
- Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in rice and salt and return to a boil over medium-high heat.
- Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16 to 18 minutes (check only toward the end of cooking time). The rice should be studded with craters, or steam holes, when it is ready.
- Remove from heat and let steam, covered, for 10 minutes. Then fluff with a fork and serve.
PERFECT RICE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 3 to 5 servings
Number Of Ingredients 8
Steps:
- Melt butter in a 2-quart saucepan over medium heat. Add shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper, to taste, and add the warmed stock. Add the smashed garlic and sprigs of thyme. Cover with a tight fitting lid. Cook for 15 to 17 minutes.
- Remove the thyme and garlic. Fluff with a fork and add fresh chopped parsley.
PERFECT RICE
Categories Herb Rice Side Sauté Quick & Easy Mother's Day Father's Day Simmer Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large saucepan over medium heat. Add onion and bay leaf and sauté until onion is translucent, about 3 minutes. Stir in salt, thyme, and white pepper. Add rice; stir 2 minutes to coat. Add broth and bring to boil. Reduce heat to low, cover, and simmer until rice is just tender and broth is absorbed, about 17 minutes. Discard bay leaf. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in microwave before using.)
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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.
- So try boiling things like fresh herbs, a cinnamon stick, a few cardamom pods, a strip of lemon zest or even a green tea bag in the water with the rice.Doubling the amounts in the recipe will give you enough rice to serve 8-12 people.Put a large pan of salted water on a high heat and bring to the boil.
THE PERFECT POT OF RICE RECIPE - BON APPéTIT
From bonappetit.com
- 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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- This recipe is for the following white rice types: long grain, medium grain, short grain (excluding sushi rice). See separate recipes for: basmati, jasmin and brown rice.
HOW TO COOK THE PERFECT WHITE RICE - THE WANDERLUST KITCHEN
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- Measure out 1 1/2 cup of white rice and pour it into a saucepan that has a tight-fitting lid. Move over to the sink and run some room-temperature water over the top of the rice until it covers the rice by about an inch. Use your fingers to swirl the rice and water around the pan. Drain the water off of the rice using a fine mesh sieve or through your hand if you don’t have one. Repeat the process of adding water, swirling, and draining two more times.
- Once you've finished, measure 2 cups of water and add it to the pot. Stir the rice as you add in the water, but do NOT stir it again once you've turned the heat on - ever.
- Set the pot over medium-heat and patiently wait as it comes to a boil. Let it boil until the water level drops below the level of the rice (the rice will be peeking through the top). Turn the heat down to the lowest setting possible, place the kitchen towel over the top of the pot, and cover the rice with the pot’s lid. Bring the edges of the towel up and twist around the handle of the lid so they aren't dangling down near the heat element.
GORDON RAMSAY'S TRICK FOR PERFECT RICE - AND MISTAKE WE'VE ALL BEEN …
From mirror.co.uk
- not rinsing your rice. Gordon start by adding his rice (400g) to a sieve and washing it under cold water - this help to get rid of the dust and the starch.
- not seasoning. If your rice tastes too plain, you probably haven't added any spice or seasoning to it - so show it some love. After adding his rice to a pot, Gordon adds salt and pepper – and also suggests adding different spices to really give it some flavour.
- seasoning the rice after it's cooked. Gordon says that seasoning rice after it has been cooked can alter its texture, so recommends doing it beforehand.
HOW TO MAKE FRIED RICE: PERFECT FRIED RICE RECIPE - 2022
From masterclass.com
- 1. In a wok (or large cast iron or nonstick skillet) over medium-high heat, heat 1 tablespoon sesame oil until shimmering. Add beaten egg and cook, folding several times with a spatula until no longer runny, about 1 minute. Transfer scrambled eggs to a plate.
- 2. Add bacon to the wok and cook until crispy and the fat has rendered, about 2 minutes. Add garlic, ginger, and scallion whites and stir-fry until fragrant, about 1 minute. Add frozen peas and carrot and stir-fry until peas have defrosted, about 1 minute longer. Add the rice and scallion greens and stir to distribute ingredients and break up any cold rice clumps.
- 3. Cook, undisturbed, until rice begins to brown, about 3 minutes. Meanwhile, in a small bowl, whisk together white pepper, soy sauce, and remaining sesame oil. Drizzle sauce over rice and stir to combine. Continue to cook, undisturbed, until the bottom of the rice becomes crispy, about 2 more minutes.
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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.
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