PERFECT LONG-GRAIN WHITE RICE
Here's the ideal long-grain white rice to water ratio for cooking a flawless pot of white rice-an easy dinner recipe. Learn how to make long-grain white rice.
Provided by Sara Quessenberry
Time 25m
Number Of Ingredients 2
Steps:
- In a medium saucepan with a tight-fitting lid, combine rice, 1½ cups water, and ½ teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and serve.
PERFECT LONG-GRAIN WHITE RICE
Cooking rice is simple to do but there is a trick to getting it to come out just right. Follow this foolproof technique and you'll end up with rice that's wonderfully tender, never mushy.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Combine the rice, salt and 1 1/2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until all liquid is absorbed, about 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
BEST BASIC WHITE RICE
Steps:
- Place the rice in a large saucepan with the butter, olive oil, and salt, and chicken broth (or water). Bring to a boil, uncovered, and cook until you see holes forming that tunnel down into the rice forming on the surface, about 15 minutes.
- Reduce the heat to the lowest setting and cover the saucepan. Cook for 20 minutes, then fluff and serve.
BASIC WHITE RICE
It's simple and easy, yet tasty! Being Puerto Rican, I love rice!
Provided by LuisJanet Resendiz
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large saucepan over medium heat. Add rice, garlic powder, and salt. Pour in boiling water to cover rice by about 1 inch; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, 20 to 30 minutes.
Nutrition Facts : Calories 369.1 calories, Carbohydrate 74.1 g, Fat 4.1 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 0.4 g, Sodium 47 mg, Sugar 0.2 g
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
FLUFFY WHITE RICE
White rice like the rice served at a good Chinese restaurant. Two variations are given, one fluffy version for eating with foods like stir frys, and another for making fried rice. I have met so many people who marvel at perfect white rice. It's very easy to make. Here's how...
Provided by RudyH
Categories Long Grain Rice
Time 21m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- You will need a small pot with a lid. A capacity of 1 to 3 quarts is good.
- Bring the water to a strong boil at highest temperature.
- Add the rice to the boiling water. Swirl the rice once with a spoon so that it covers the bottom of the pot uniformly.
- Watch the rice boil until you see the bubbles form a pock-marked pattern with its vigorous boiling. This takes 1 to 2 minutes.
- Lower the heat to simmer. About 2.5 out of 10 on the dial is about right on my stove. Your stove may need to be set slightly higher or lower. You want the heat to be high enough so that steam is always being formed in the pot, but not so hot that the rice scorches on the bottom of the pot.
- When the boiling dies down a bit, cover the pot and set the timer to 20 minutes.
- Remove the lid of the pot, and your rice is done. For your first batch, test the rice with a fork and give it a taste test. It should be fluffy and tender.
- (The texture of fried rice benefits from a firmer rice kernel. Use 1 1/2 cups of water instead of 1 2/3 cups of water to achieve this texture. When it is done, leave the lid off the pot and allow the rice to cool. Then use the cooled rice in your fried rice recipe. The cooling is optional.).
BASIC STEAMED LONG-GRAIN RICE
Rice can be cooked many ways, but here's the technique that I find to be most reliable. Combine the rice with water, bring to a boil, reduce the heat, cover tightly and simmer over very low heat for 15 minutes. Once the water has evaporated from the pot, place a towel between the lid of the pot and the rice, and let it sit for ten minutes to absorb more moisture and steam. The amount of liquid you choose to use will affect the texture of your rice. A 2-to-1 ratio, liquid to rice, produces soft, tender rice. Chewier rice will result from using a 1-to-1 ratio, or from adding a bit more water. I usually go with a 2-to-1 ratio for cooking a long-grain rice like basmati. Traditionally, basmati rice first is soaked for 30 minutes to as long as two hours. The grains are brittle, but if they absorb a little water they are less likely to break while cooking. Still, I have to admit that there are many times that I don't soak my basmati rice - and I can't really tell the difference.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 50m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Place the rice in a bowl in the sink, and rinse and drain several times with water, until the water runs clear. If using basmati rice, soak for 30 minutes. Drain over a bowl, and measure out 1 1/2 to 2 cups water.
- Combine the water, rice and salt in a heavy 2- or 3-quart saucepan with a tight-fitting lid. Bring to a boil, reduce the heat to low and cover. Simmer 12 to 15 minutes, until all of the liquid has been absorbed.
- Uncover the rice, and place a clean kitchen towel over the top of the pan (it should not be touching the rice). Replace the lid, and allow to sit for ten minutes undisturbed. Serve.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 0 grams, Carbohydrate 74 grams, Fat 1 gram, Fiber 1 gram, Protein 7 grams, SaturatedFat 0 grams, Sodium 594 milligrams, Sugar 0 grams
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.
PERFECT WHITE RICE
Make perfect white rice every time with this recipe from "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 2
Steps:
- Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in rice and salt 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 the 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. Then fluff with a fork and serve.
SUPER EASY COCONUT LONG GRAIN WHITE RICE
Make and share this Super Easy Coconut Long Grain White Rice recipe from Food.com.
Provided by petlover
Categories Long Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse rice until water runs clear.
- Spray pan with non-stick spray.
- Place olive oil in deep nonstick pan and heat over high.
- Saute rice, moving constantly, until rice is lightly toasted.
- Lower heat to medium.
- Add salt, pepper, tumeric, lemon rind,coconut milk and chicken broth.
- Cover tightly and bring to a boil- DO NOT OPEN COVER.
- Turn heat to lowest level and let cook until all water is absorbed ( 20-30 minutes)- DO NOT OPEN COVER.
- Turn off heat and let sit another 20 minutes before serving- DO NOT PN COVER.
Nutrition Facts : Calories 177.2, Fat 1, SaturatedFat 0.2, Sodium 104.7, Carbohydrate 37.1, Fiber 0.6, Sugar 0.1, Protein 3.7
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