Utterly Foolproof Rice Food

UTTERLY FOOLPROOF RICE

Utterly foolproof rice image

You can't go wrong with Sara Buenfeld's foolproof rice recipe

Provided by Sara Buenfeld

Categories Dinner, Lunch, Side dish, Supper

Time 20m

Number Of Ingredients 1

Ingredients

a mugful of American long grain rice (about 200g/8oz)

Steps:

Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite.
Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water. Leave to drain well, then tip into a warm serving dish. Serve the rice as it is, or fork through a little butter and parsley to jazz it up.

NO FAIL FOOLPROOF RICE

No Fail Foolproof Rice image

You will never have to worry about burning the pot dry again! It works EVERY TIME and you don't have to stand around to watch. Very easy!

Provided by Carola in Perth

Categories Rice

Time 31m

Yield 6 serving(s)

Number Of Ingredients 2

Ingredients

2 cups rice (I use Basmati)
3 cups water

Steps:

Combine rice and water in a medium to large saucepan with a secure fitting lid (vents closed).
Bring to the boil (you will see bubbles forming around the lid - do NOT open the lid) and turn off the heat.
Leave to stand for about 20-25 minutes. Do not, I repeat, DO NOT open the lid at any time until after the 25 minutes is up.
Fluff the rice with a fork and serve immediately.

FOOL PROOF SPANISH RICE

Fool Proof Spanish Rice image

I found this in an instructional video on how to make spanish rice like you get in mexican restaurants. The key is coating the uncooked rice with butter and using less liquid than is normally called for. This rice is not sticky or gummy if prepared exactly as written.

Provided by Jazz Lover

Categories Mexican

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup diced jalapeno
1 minced garlic clove
1 tablespoon butter
2 cups uncooked long grain white rice
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/2 teaspoon salt
2 1/4 cups chicken stock
1/2 cup tomato sauce

Steps:

Melt butter in a saucepan with tight fitting lid.
Add uncooked long grain white rice and stir.
Add jalepenos and minced garlic.
Cook on low heat and stir constantly for about 2 minutes.
Add paprika, cayenne pepper, cumin and salt to rice and mix well.
Add chicken stock and tomato sauce.
On medium high heat stir constantly and bring to a simmer.
Once simmering, turn to low heat and cover with tight fitting lid.
Cook for 20 minutes without lifting the lid.
After 20 minutes, turn heat off and let sit with lid on for 9 minutes.
After sitting for 9 minutes, fluff with a fork. Sprinkle with green onion if desired.

Nutrition Facts : Calories 284.4, Fat 3.6, SaturatedFat 1.6, Cholesterol 7.8, Sodium 450.6, Carbohydrate 54.5, Fiber 1.5, Sugar 2.6, Protein 7.2

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