Perfect White Rice Food

HOW TO COOK PERFECT RICE ON THE STOVE

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.

CHINESE WHITE RICE

Steps:

• (The 2 cups in an arbitrary measurement so that I can get the servings/yield number---this is really more of a method, so you can make as much rice as you need -- just use about half as much rice as you want for a finished product.).
• Pour desired amount of rice into a pot with a good fitting lid (rice must cover bottom of pan and should be an inch or more deep, so use the proper sized pot for amount of rice you are cooking).
• Cover rice several inches with water.
• Stir rice and water with your hand. Water will turn milky (this is the extra starch coming off the rice).
• Pour water off the rice using your hand or the lid to keep rice in the pot.
• Repeat rinsing and draining two more times. Water should be clear on last rinse.
• Cover rice with clean cold water to the depth of your first knuckle with the tip of your pointer finger touching the top of the rice (this will be a bit less than an inch).
• Put pot on stove and turn burner to high.
• Bring to a boil, uncovered, and continue boiling until tunnels form from the steam coming through the rice - most of the water will no longer be visible. (Looks like someone poked it several times with a drinking straw).
• Cover pot with lid and turn stove down to low.
• Keep covered and cook for 30 minutes more.
• Uncover and fluff up a few grains to test to see if it's done.
• If necessary, cover and cook for a few more minutes.
• When done, fluff rice with fork and serve.
• If you're making fried rice, it's best to use day old rice so put this in the fridge after it has cooled a bit and enjoy it tomorrow!

PERFECT WHITE RICE

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.

PERFECT WHITE RICE

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.

OVEN BAKED WHITE RICE, PERFECT EVERY TIME!

Steps:

• Preheat oven to 350°F.
• In a medium stovetop-to-oven pot melt butter or olive oil over medium heat.
• Add chopped onions and cook 3 to 5 minutes, stirring until softened.
• Add rice and stir until well coated.
• Add chicken or vegetable stock, salt and pepper to taste.
• Bring to a boil.
• Cover and bake until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
• Let stand, covered for 5 minutes before serving.

HOW TO COOK PERFECT WHITE RICE:

Steps:

• In a medium saucepan, add rice and cover with cold water until about 2 inches over the top of rice. Drain out the water to help remove the starch and talc from the rice. Removing the starch will make the rice less sticky. Repeat this process a couple more times until ending with the water completely drained out of the rice.
• Add 3 cups of fresh water, butter (or oil) and salt to the rice in the saucepan. Over medium-high heat, bring rice and water to a boil. Reduce heat to medium-low, cover with lid, and let simmer for 15 minutes.
• Option 1 Resting Period: When rice is nearly done, but still a little wet, turn off the heat and move rice to an unused burner. Cover the rice with a lid and let the rice rest and on the stove for 5 more minutes. The resting period will allow the moisture to evenly redistribute uniformly in the rice so the bottom layer will be as fluffy as the top. Fluff the rice with a fork and scoop into serving dish and enjoy.
• Option 2 Resting Period: When rice is nearly done but still a little wet, drain the rice in a metal strainer and rinse with cold water. Add about 1 inch of water to the pot that the rice was previously cooking in. Place the strainer full of rice on top of the pot and cover with lid. Let the rice rest and steam on the stove over medium-low heat for 15 to 20 minutes. The resting period will allow the moisture to evenly redistribute uniformly in the rice so the bottom layer will be as fluffy as the top. Fluff the rice with a fork and scoop into serving dish and enjoy.
• (Based on 1200 watt microwave oven) - Following ingredient list above, combine rice, water, butter or oil and salt in a deep 2 to 3 quart microwave-safe bowl and cover.
• Cook on high till boiling - approximately 5 minutes
• Cook on medium (power level 5 or 50% power) Long Grain: 15 minutes Parboiled: 20 minutes Brown Rice: 30 minutes
• Let rice rest in microwave to absorb water - 5 minutes
• Using oven mitts or towel, remove rice dish from microwave and carefully remove cover. Fluff with fork and serve. Store leftover rice in covered container in refrigerator for 2 to 3 days.
• If rice is not quite tender enough and liquid is not fully absorbed, cook for 2 to 4 minutes longer.
• If rice is crunchy, add 1/4 cup of additional water, cover with lid, and cook on medium low heat until grains are tender.
• Do not stir rice during cooking. Stirring releases starch which results in sticky rice.
• For each cup of cooked rice, add 2 tablespoons of water.
• Stove Top: Cover and heat on stove over medium heat for about 5 minutes or until rice is heated through.
• Microwave: Place rice in microwave safe dish and cover. Cook on high for about 1 minute per cup of rice.
• Frozen Rice: If rice is frozen, cook rice on high for 2 minutes per cup. Fluff with fork and serve.

PERFECT WHITE RICE

Steps:

• Rinse the rice in a colander under cold, running water until the water runs clear. Drain.
• Place the rice, oil, salt, and water in a saucepan and bring to a boil. Allow the rice to boil, uncovered, until almost all of the water has evaporated, 10 to 12 minutes.
• Stir the rice, cover, and reduce the heat to low. Simmer for 8 to 10 minutes.
• Remove from the heat and fluff with a fork just before serving.

PERFECT LONG-GRAIN WHITE RICE

Steps:

• Combine the rice, salt and 1 1/2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until all liquid is absorbed, about 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.