The Fastest Rice Recipe In The World Food
PERFECT RICE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 3 to 5 servings
Number Of Ingredients 8
Steps:
- Melt butter in a 2-quart saucepan over medium heat. Add shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper, to taste, and add the warmed stock. Add the smashed garlic and sprigs of thyme. Cover with a tight fitting lid. Cook for 15 to 17 minutes.
- Remove the thyme and garlic. Fluff with a fork and add fresh chopped parsley.
THE FASTEST RICE RECIPE (IN THE WORLD!)
Did you ever wonder how so many countries eat rice as a staple, yet it takes so long to make? This is an inherited rice recipe from my exboyfriend's mother. Its "Colombian" style rice, and can be made in about 15 minutes flat, from rinse to plate. Enjoy!
Provided by Uckiemeistr
Categories Rice
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in saucepan on high heat.
- Dump rice in heat and stir to coat kernels thoroughly.
- Let oil "fry" rice lightly, stir occasionally so it doesn't burn.
- When rice starts to stick to the bottom, pour enough water to cover rice by about 3/4 inch. Stir so rice is evenly coated and bottom of pot is scrapped. Let rice boil on high heat until the water boils down.
- When water seems very low, turn heat down to low and place lid on pot.
- Cook for 4-5 more minutes, then fluff with a fork and add salt to taste.
- It is very important that you do not stir the rice while it is boiling down. If you stir it, it will burn.
- I cook my rice this way every time. I was skeptical at first but it makes fast, delicious, and perfectly fluffy rice. I will never go back to boil it away for 40 minutes. One of the benefits of this recipe is that you don't need to measure everything, I often just scoop out a mass of rice and then fill the pot with enough water to cover and it works every time. No more measuring!
- *Sometimes I put raisins in the water to cook into the rice when I am using it for curry dishes.
Nutrition Facts : Calories 530, Fat 20.8, SaturatedFat 3, Sodium 1.4, Carbohydrate 77.4, Fiber 1.4, Protein 6.4
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