PERFECT STEAMED RICE EVERY TIME
People always ask why my rice comes out perfectly, even though I don't use a rice cooker. Siu Siu Korzilius, my Chinese cooking teacher, taught me that the secret to flaky rice is in the washing. Rice must always be washed before it's cooked to remove the excess starch which keeps it from being sticky. For brown rice, follow these same instructions but add more water (to several inches over the rice) and cook three times as long.
Provided by FLKeysJen
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 2
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.
INSTANT POT STEAMED RICE
Take the guesswork out of rice and use your Instant Pot® to make it foolproof.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Rinse the rice under cold running water until the water runs clear; drain well. Stir the rice, salt and 2 cups water together in a 6-quart Instant Pot® and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 10 minutes. Be careful of any remaining steam and unlock and remove the lid.
- Using the tines of a fork, fluff the rice to separate the grains and serve.
PERFECT STEAMED RICE
Steps:
- Place rice, water and salt in a saucepan. Bring liquid to a boil over medium heat. Cover and simmer over low heat until the rice is as tender as you like it, about 18 minutes. If there is any leftover liquid in the pot, drain the rice in a strainer. Remove half of the rice for another day. To remaining rice, stir in butter and cheese and/or ham; adjust seasoning.
PERFECT BROWN RICE IN A STEAMER
We've started eating whole grains and that means we now eat brown rice instead of the starchy white rice. But it takes so long to cook it, so I was trying to find the correct formula for making it in my rice steamer. So I could cook it on the weekends and have it ready to go for the week. This "recipe" makes about 6 cups, which for my family is two dinners worth plus some. I've also included freezing instructions for the extra servings.
Provided by MsSally
Categories Low Cholesterol
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Place 2 c rice in a dish with a cover. Pour enough water in to cover and let sit on the counter for at least 2 hours.
- Drain in a colendar.
- Fill steamer with water to the high mark. Place steamer basket on steamer. Put rice in rice bowl with 2 1/2 c clean water.
- Cover steamer and steam for 65 to 70 minutes Let sit for 10 minutes.
- Remove rice from steamer. If eating it right away serve as usual with butter and spices.
- If you are not eating right away put rice back in colendar and rinse with cold water till rice is cooled. Place portions into zip top freezer bags, lay flat and squeeze out air and seal bags. Place in freezer till serving day.
- To use frozen rice, place bag in fridge to thaw about 12 hrs before you are going to use it. Pour thawed rice into a microwave container with just a sprinkle of water. Cover and vent. Microwave about 2 to 3 mins or till warmed through. Serve as usual.
Nutrition Facts : Calories 228.2, Fat 1.8, SaturatedFat 0.4, Sodium 6.3, Carbohydrate 47.6, Fiber 2.2, Sugar 0.5, Protein 4.9
STEAMED WHITE RICE
Perfectly fluffy white rice is a staple side dish for many Asian meals - here's how to get it right every time
Provided by Judy Joo
Categories Side dish
Time 35m
Number Of Ingredients 1
Steps:
- In a medium saucepan with a tight-fitting lid, cover the rice with cold tap water. Swish the rice around until the water becomes cloudy, then slowly pour it out, using your hand to keep the rice from falling out of the pan. Repeat 2 or 3 more times until the water runs mostly clear, then drain well.
- Add 175ml water and bring to the boil over a high heat. Once boiling, lower to a simmer and cover for 15-20 mins until the water is absorbed and the rice is soft. Do not lift the lid while the rice cooks. Remove the saucepan from the heat and let it sit, covered and undisturbed, for 10 mins. Uncover the pan and gently fold the rice over itself to fluff it up a few times before serving.
Nutrition Facts : Calories 239 calories, Carbohydrate 53 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein
PERFECT STEAM POT RICE
Make and share this Perfect Steam Pot Rice recipe from Food.com.
Provided by Michelle Figueroa
Categories Long Grain Rice
Time 40m
Yield 3 3/4 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- If desired wash rice in cold water to remove excess starch. Pour out excess water.
- Add 2 cups of cold water. If you have rinsed the rice in the pot, you do not need to add the extra 3 tbl of cold water.
- Cover steam pot and place in bath of water in wok. Cover and cook for apprx 30 minutes on med-high heat.
- If you want a sticker rice, you can use a short-grain rice. For brown rice, add 10-15 minutes extra steaming time.
Nutrition Facts : Calories 337.6, Fat 0.6, SaturatedFat 0.2, Sodium 7.2, Carbohydrate 74, Fiber 1.2, Sugar 0.1, Protein 6.6
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