CLASSIC STOVE-TOP METHOD FOR PERFECT WHITE RICE
A touch of butter and salt make all the difference in this foolproof rice recipe. This family-friendly side dish can be ready in a quick 16 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 4
Steps:
- Bring water, butter, and salt to a boil in medium saucepan. Stir in rice 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 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. Fluff with a fork and serve.
BASIC STOVETOP RICE
Here's how to make plain rice in the simplest way, and once you get the hang of all the steps (rinsing, simmering, fluffing and resting) you can make infinite, delicious variations by adapting one or more of these steps.
Provided by Tejal Rao
Categories grains and rice, side dish
Time 45m
Yield 3 servings
Number Of Ingredients 1
Steps:
- Pour rice into a bowl, and fill it with cold water. Swirl the grains, using your fingers. Tip out any starchy water, and repeat until water runs almost clear.
- Combine rice and water in a pot: For most long-grain and medium-grain rice, pair 1 cup rice and 1 1/3 cups water. For short-grain rice, use 1 cup rice and 1 cup water. For most brown rice, combine 1 cup rice and 1 3/4 cups water. The rice and water should not come more than halfway up the sides of your pot; the mixture will double in volume as it cooks.
- Bring water to a hard boil over medium-high heat. The water's entire surface should break with big, constant bubbles. As soon as water is boiling, give it a vigorous stir with a spatula or wooden spoon, making sure to scrape at any grains at the bottom of the pot. Cover it with a lid and turn the heat to low.
- Cook long-grain and medium-grain rice for 15 minutes; short-grain varieties for 20 minutes; and brown rice for 30 minutes.
- When allotted time has passed, or when you hear a change in sound - if you listen closely, you'll notice the sounds will slowly change from a bubbly simmer to a steamy sort of flutter - turn off heat and let rice rest for about 10 to 15 minutes before serving.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 0 grams, Carbohydrate 52 grams, Fat 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1 milligram
STOVETOP WHITE RICE
When it's cooked properly, there's nothing more beautiful and essential than rice. You won't even need an electric rice cooker for chef Edward Lee's foolproof method, just a pot on your stove. Each grain remains intact, to give you a perfectly sticky yet fluffy bowl of rice.
Provided by Edward Lee
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Rinse rice: Pour rice into a medium mixing bowl and cover with 3 inches of lukewarm water. Swirl water and rice with your hands to release starch, about 30 seconds; water will appear cloudy. Use a fine-mesh strainer to drain the rice; shake strainer to remove extra liquid. Transfer rinsed rice into a pot and add 1⅓ C of lukewarm water, along with a small pinch of salt and sugar.
- Cook rice: Over medium-high heat, bring rice to a low simmer, about 3 minutes. When bubbles appear around the edges of the pot, reduce heat to lowest setting on your burner. Cover the pot and simmer, 20-25 minutes. Remove from heat and let the covered pot rest for 2 minutes; then gently fluff with a wooden spoon before serving. (Note: You can double this recipe, but make sure to use a bigger pot.)
PERFECT BASIC WHITE RICE
You do not need to be afraid of cooking rice again! lol Real rice is so much better for you than instant. So here is a basic recipe that will have you cooking rice like a pro! Check out the options too! Your friends and family will think you're a star!
Provided by Mamas Kitchen Hope
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan with a good fitting lid bring water, salt and optional ingredients if desired to a boil. The salt and butter are simply for flavor. The vinegar keeps your grains separated and gives you a prettier dish. No one will taste the vinegar at all!
- Add rice and stir.
- Cover and reduce heat to low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
- Cook for 20 minutes.
- DO NOT LIFT LID!
- The steam that is trapped inside the pan is what allows the rice to cook properly.
- Remove from heat and fluff with fork.
- Serve!
Nutrition Facts : Calories 168.8, Fat 0.3, SaturatedFat 0.1, Sodium 587.2, Carbohydrate 37, Fiber 0.6, Sugar 0.1, Protein 3.3
PERFECT SHORT-GRAIN WHITE RICE BY LISTENING (JAPANESE, KOREAN, C
I never could cook short-grain East Asian-style rice until I learned this method from Japanese cookbooks. I knew what I was after: the rice should stick together enough that mouthfuls can easily be picked up with chopsticks, but not be at all sticky or gummy. Each grain should be white and smooth, almost pearl-like, and should taste subtly not just of starch but of delicious grain. For a long time, my short-grain rice was not only not perfect, it often turned out gummy or scorched. I had been able to cook any kind of long-grain rice quite well for years; with that I seem to pick up on some cues I can't quite put into words, maybe just the timing, or some change in the smell. This knack didn't translate to short-grain rice, and I continued to struggle until I read some Japanese cookbooks. As soon as I tried this method, I was able to produce nearly perfect short-grain white rice right away. The cues for how to cook the short-grain rice are in the sounds it makes while cooking. A Japanese nursery rhyme explains: Hajime choro choro (At first it bubbles) Naka pa ppa (And then it hisses) Akago naite mo (Even if the baby is crying (from hunger)) Futa toru na (Don't remove the lid)
Provided by Nose5775
Categories White Rice
Time 52m
Yield 3-6 serving(s)
Number Of Ingredients 3
Steps:
- You will probably want to start preparing the rice before the rest of the meal; if it is ready first, it will stay hot for a while in the pot.
- First, wash the rice with water, by swishing the water through with your hands or a wooden spoon, and then draining-- some older cookbooks will tell you to rinse thoroughly, but most modern rice says on the package"no talc," (that's what they use to polish it), so all you are doing is washing off the surface dust.
- Put the rice and measured water into a medium flat-bottomed pot with a tight-fitting lid.
- Ideally, you will soak the rice for 15 minutes to 3 hours before starting to cook it, but if you are pressed for time, you can add an extra tablespoon of water and skip the soak.
- Cover the pot, turn the heat on high, and bring the rice to a boil (about 4 minutes): you will know it is boiling because you will hear it bubbling and"dancing" inside the pot.
- Do not remove the lid.
- Turn the heat to low (if you have an electric stove you may need to switch to another burner) and simmer (about 15 minutes): you will hear the rice burbling a bit.
- Do not remove the lid.
- When the water is all absorbed, the sound will change to a low hiss.
- When you hear the hissing sound, turn the heat up to high again for just 20-30 seconds to help"dry off" the bottom of the rice.
- Do not remove the lid.
- Turn off the heat completely (especially if you have an electric stove, remove the pot from the heat altogether) and let the rice stand covered (do not remove the lid!) and steam itself for another 10-20 minutes.
- Dampen a wooden spoon or wooden rice paddle.
- Now remove the lid!
- Toss the rice lightly with the spoon or paddle so that it is fluffed a bit but still clumps enough to be picked up with chopsticks.
- If you need to keep the rice hot a while longer, hold a kitchen towel to the lid of the pot to absorb the moisture, then put the lid back on the pot.
- Serve in individual rice bowls.
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
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- Rinse the rice. Ugh, I know, rinsing is annoying, but it takes 20 seconds and gets rid of dusty starches that may result in excess stickiness. Just place your rice in a fine mesh strainer and rinse under cold water until the water runs clear.
- Remember the ratio. For most types of rice, you'll always use a ratio of 1 cup rice to 2 cups water, which you can scale up or down. (Double-check your rice packaging to be sure.)
- Bring the water to a boil. Then stir in rice and salt. And if you want to add a tab of butter, too, go for it — your rice will taste 10x better.
- Get a steady simmer. After adding the rice, the temperature of your water will drop significantly, and it'll stop boiling. Let it come back to a gentle simmer (otherwise you run the risk of your water cooking off faster than your rice gets tender).
- Don't take off the lid. Cover the saucepan and reduce heat to low. Though it will be tempting, keep the lid on! You don't want to mess with the steam. This is very important!
- Check at 18 minutes. For long grain white rice, I always set a timer for 18, knowing that it could need another minute or two. Let the rice be your indicator, not the water.
- Leave it alone. Turn off the heat, replace the lid, and let it rest for a few minutes in the steamy saucepan. Patience is a virtue, my friend.
- Fluff it up! Use a fork to gently mix and lift rice to make sure that the grains don't stick together. If you have a rice cooker, the game is a lot easier.
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