Stove Top Rice Oriental With Brown Rice Food

HOW TO COOK PERFECT BROWN RICE ON THE STOVE

Steps:

• Rinse the rice in a mesh strainer-if you aren't in the mood, skip it.
• Combine the rice, water, salt, and butter (if using) in a medium saucepan and bring to a simmer, uncovered, over medium-high heat.
• Reduce the heat so that the rice stays at a low simmer, and cover the pot. Simmer without lifting the lid of the pot for 45 minutes. Lift the lid and see if the rice is tender and the liquid has been absorbed. If so, remove the pan from the hat, leave the lid on , and let it sit for 10 minutes. If not, and it seems like the rice isn't quite tender but the water is gone, add a few tablespoons more water or broth and let it cook for another minute or so. If there is just a tiny bit of liquid left, just leave it while you let the rice rest for 10 minutes - and it should absorb.
• Fluff the rice with a fork and serve.

ORIENTAL BROWN RICE

Steps:

• Boil water then add chicken bouillon, soy sauce, ginger and garlic and let sit. Saute carrots and onion in olive oil until tender. Add broth to carrots and onion and bring to a boil. Let boil about 3 minutes Add rice, cover and simmer for 5 minutes Remove from heat and let stand for 5 minutes before serving. 1 serving = 1/2 cup

SIMPLE SHORT-GRAIN BROWN RICE

Steps:

• Combine all ingredients in a medium sauce pan with a tight fitting lid, and bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover, and cook for 50 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.
• Remove pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork and serve.
• Over medium-high heat, let the water steam the vegetables until warmed through, 3 to 5 minutes. Stir into hot rice just after fluffing it with a fork.

KOREAN-STYLE RICE ON THE STOVE

Steps:

• Gather the ingredients.
• Place the rice in a colander and rinse under running water, shaking the colander as you rinse until water runs clear.
• Put the rinsed rice in a sturdy pot with a tight-fitting lid and cover with the 2 1/2 cups water. The water should be about 1 inch higher than the level of the rice, so add more if need be.
• Place the pot over high heat and bring the rice to a boil.
• Turn down the heat immediately to a low simmer and cover the pot.
• Without removing the lid, continue to steam the rice for 12 to 15 minutes. If you're not sure how long to steam the rice, you can try taking a quick taste to assess its texture and doneness.
• Turn off the heat but leave the lid on. Allow the rice to continue steaming for 5 minutes off the heat.
• Taste the rice again and assess its texture, fluffing with a fork before serving.

BROWN BASMATI RICE -- BASIC PREPARATION

Steps:

• First, put the rice in a strainer inside a bowl and wash it well. I usually change the water in the bowl at least 3 times. The water doesn't need to run completely clear, but it should not be very cloudy or brownish when the rice is washed. Leave the rice in the strainer to drip out for at least a few minutes.
• Put the rice and water in a saucepan with a tight-fitting lid and bring just to a boil over high heat. You don't want it to really boil, as soon as you start to see the bubbles, put on the lid and turn the heat down to very, very low (on my electric stove, I put it between "lo" and 1).
• Resist the temptation to take off the lid and check the rice too much. After about 25 minutes you can check it once and see how much water is left. I do this by sticking a wooden spatula down into the rice and pushing it to the side a little. If there is still water, push the rice back together, put the lid back on, and let it cook a few more minutes. Do not stir or disrupt the rice any more than you have to. It will take about 30 to 35 minutes for it to finish cooking.
• When all the water is absorbed, there will still be sort of a mushy layer at the bottom of the pot. Take the pot off the heat and leave undisturbed for at least 10 minutes. You can really leave it there as long as you like -- the moisture at the bottom will even out and the finished rice should be slightly al dente with all the grains separate.If there are a few clumps, just break them up with a fork or your fingers before serving or storing.
• If you plan to use the rice for fried rice, I would recommend refrigerating it for at least 6 hours, but overnight is better, so plan ahead!

STOVE TOP RICE ORIENTAL WITH BROWN RICE

Steps:

• Cook Ground Turkey, drain if needed.
• Add chopped onion, minced garlic, onion soup mix, brown rice,water, beef broth and Soy Sauce.
• Cook for 50 minutes or until the rice is done and water gone.
• Add Mushrooms and heat though.