_glutinous Rice To Cook Recipes

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KITTENCAL'S PERFECT COOKED WHITE RICE (SOFT, MEDIUM OR FIRM)



Kittencal's Perfect Cooked White Rice (Soft, Medium or Firm) image

This method will create a perfect cooked rice --- remember not to stir at anytime while cooking or the rice will stick to the bottom of the pot, and do not cover with a lid until all water is absorbed, for this method use only long grain white rice, please see directions for water amount.

Provided by Kittencalrecipezazz

Categories     Long Grain Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 cup uncooked long-grain white rice
cold water
1/2 teaspoon salt

Steps:

  • *NOTE* for a firm rice (which makes the best Chinese fried rice) use 1-3/4 cups cold water, for medium use 2 cups water less 2 tablespoons, for soft use 2 cups water.
  • Place the uncooked rice in a fine strainer and rinse thoroughly under cold water; drain very well (this is an important step the rice must be rinsed firstly).
  • Place the rice into a 2-quart saucepan then spread out to cover the bottom.
  • Pour the water over the rice, then sprinkle the salt over the top (do not stir) bring to a full boil UNCOVERED on medium-high heat.
  • When rice is at a full boil immediately reduce heat to medium-low (more towards the lower setting) and simmer uncovered for 20 minutes or until the water has evaporated and the rice looks dry (push aside a few grains of rice with a fork, if there is no moisture/water in the bottom of the pot then it's ready, do not stir!).
  • Turn off the heat and cover with a lid and let the rice stand on the element for 20 minutes.
  • Fluff the rice with a fork before serving.

Nutrition Facts : Calories 168.8, Fat 0.3, SaturatedFat 0.1, Sodium 293, Carbohydrate 37, Fiber 0.6, Sugar 0.1, Protein 3.3

_GLUTINOUS RICE: TO COOK



_Glutinous Rice: To cook image

Number Of Ingredients 0

Steps:

  • Wash rice under cold water until the water runs clear. Place the rice in a saucepan with fresh water (use 2 cups of water for each cup of rice). Bring to a boil, then reduce heat to low and cook, covered, until the water is absorbed (about 30 minutes).NOTE: Do not remove the lid during cooking.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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