Steamed Garlic Rice Food

GARLIC BUTTER RICE

Steps:

• Melt the butter or margarine in a 10" skillet over med-high heat.
• Add the rice and stir.
• Add the bouillon cube(s) and stir until softened or dissolved.
• I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster.
• Watch closely so that the rice does not start to brown.
• You might need to lower the heat if the rice starts to brown or appears to be cooking too fast.
• Add the water and stir.
• Cover with a lid and bring it to a boil.
• Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.
• This comes out better if it is "slow cooked".
• Add the garlic and stir.
• Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed.
• There may still be some melted butter at the bottom of the skillet, but that is okay.
• Stir well and turn the burner off.
• Let the skillet sit on the burner until you are ready to serve the rice.

GARLIC RICE

Steps:

• Peel garlic, then use a Microplane to grate cloves into a small bowl. Set aside. In a medium pot over medium-high heat, add oil and butter. Heat until butter is melted and frothy, 1-2 minutes, then add garlic and stir until fragrant and lightly golden, 1-2 minutes. Add rice and stir so each individual grain is coated in the butter and oil. Scrape down the sides of the pot and toast rice, 30 seconds.
• Add water and salt and bring to a boil. Once boiling, reduce to a simmer. Cover the pot with foil to prevent any steam from escaping, then place a lid over the foil and simmer, 20 minutes. Remove pot from heat and allow rice to continue steaming, covered, 10 minutes.
• Taste the rice. If rice is undercooked, drizzle 2-3 tablespoons water on top, but don't stir it in; cover the pot again and simmer on lowest heat, 5-10 minutes. Fluff the rice in the pot with a wooden spoon and serve.
• When serving, leave rice that sticks to bottom of the pot. Turn the heat to high and let the oil fry the rice till crispy, 5 minutes. (This is a special chef's snack called concolon!)

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.

SIMPLE GARLIC RICE

Steps:

• Saute garlic cloves in hot oil in a large saucepan over medium-high heat 2-3.
• Add rice, and saute 1 minute.
• Stir in 4 cups water and salt; bring to a boil.
• Cover, reduce heat to low, and simmer 30 minutes. Do not uncover rice until time is up.
• Remove from heat; let stand 5 minutes.
• Fluff with fork.

STEAMED WHITE RICE

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.

CLASSIC STEAMED RICE

Steps:

• Rinse rice well.
• Combine with water and salt, if using, in a 8 cup microwaveable casserole.
• Cover and microwave at high for 5 minutes, then at medium for 8 to 12 minutes or until most of water is absorbed.
• Let stand covered, 5 to 10 minutes to absorb remaining liquid.

PERFECT BROWN RICE IN A STEAMER

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.

STEAMED GARLIC RICE

Steps:

• Rinse the rice in cold water until the water runs clear.
• Heat the olive oil in a frying pan or wok and stir fry the onions and garlic until the onions turn golden (about 5 minutes). Add the drained rice and continue to stir fry for another 2 minutes.
• Transfer the rice mixture to a rice cooker and sprinkle over the turmeric, salt and black pepper. Add sufficient cold water to just cover the rice.
• Cook on standard cook and thereafter leave on warm for at least 15 minutes.
• Before serving, stir in a pat of butter.