EASY BOILED LONG-GRAIN RICE
Here's how to boil long-grain rice on the stovetop! It's an easy, foolproof method that works with white or brown long-grain rice. Great as simple side dish for any weeknight meal.
Provided by Emma Christensen
Categories Side Dish How To Quick and Easy
Time 25m
Number Of Ingredients 3
Steps:
- Fill a pot with water and add the rice: The rice should be covered by several inches of water (use a 1:4 ratio of rice to water if you're nervous). If using, add at least 1 teaspoon of salt per cup of rice. Stir a few times to make sure the rice and water are mixed.
- Bring to a boil over high heat, then reduce to a simmer: Let the water come to a rolling boil, then reduce the heat until it maintains a gentle bubbling simmer.
- Cook the rice until barely tender: White rice will cook in roughly 10 to 15 minutes. Brown rice will cook in roughly 20 to 30 minutes. Stir the rice a few times during cooking, when you remember. Taste it as you get toward the end of cooking to test its doneness. It's ready when tender and no longer crunchy, but still a touch too firm for your liking.
- Drain the rice: Set the strainer over your sink or a large bowl and strain the rice and cooking liquid. (The cooking liquid can be saved for other cooking projects.) Shake the strainer a few times to fully drain the rice.
- Return to the pot, cover, and let stand: Immediately after straining, while the rice is still hot and steamy, transfer the rice back to the pot and cover with the lid. Let stand off the heat, for 10 to 15 minutes. The steam from hot rice trapped in the pan will finish cooking the rice and help give it a perfect texture.
- Fluff and serve: Uncover the rice, fluff with a fork, and serve.
Nutrition Facts : Calories 51 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 0 g, Fat 0 g, ServingSize 4 or more cups of cooked rice, UnsaturatedFat 0 g
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.
BOILED RICE
Provided by Jacques Pepin
Categories easy, quick, side dish
Time 25m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Place the oil and rice in a saucepan, and mix well. Add the water and salt, and bring to a boil, stirring occasionally, over high heat. Cover tightly, reduce the heat to very low, and simmer gently for 20 minutes.
- Fluff with a fork, and serve with the chili.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 198 milligrams, Sugar 0 grams
BOILED RICE
Prepare a simple boiled rice> All you need is a medium-sized saucepan with a well fitting lid, a sieve, a fork, a teaspoon, and measuring cups. White rice is usually clean and does not need washing to remove dust or husk bits like brown rice does. This extra step rinses off excess starch and ensures that the cooked rice is not sticky.
Provided by roja khan
Categories Pakistani
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Measure the rice and tip into a sieve. Wash the rice under running cold water until it runs clear.
- then tip the rice,oil, salt and water into a microwave-proof bowl -a Pyrex bowl is fine- with a lid that will allow steam to pass. Alternatively, cover the bowl tightly with microwavable film and pierce this three or four times with a sharp pointed knife. Cook on high for 5 minutes; then on defrost for 10-12 minutes. The rice will stay hot for up to 15 minutes if you keep it covered. I recommend this procedure only for white rice.
Nutrition Facts : Calories 362.1, Fat 5, SaturatedFat 0.8, Sodium 11.2, Carbohydrate 71.5, Fiber 3.2, Sugar 0.8, Protein 7.3
PASTA METHOD FOR BOILING RICE
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 1
Steps:
- Bring a large pot of water to a boil, then add rice. Lower to a simmer and cook, stirring occasionally, until rice is cooked through, about 11 minutes. Drain rice and return to the same pot. Cook rice over very low heat, stirring constantly, until excess water has evaporated, about 1 minute. Fluff with a fork and serve.
BOILED RICE
Provided by Jacques Pepin
Categories easy, weekday, one pot, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Place the water and salt in a medium saucepan. Bring the water to a boil, add the rice, stir well, and bring the mixture back to a boil. Stir again, reduce the heat to very low, cover and cook for 20 minutes.
- Serve with the chicken livers.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 395 milligrams, Sugar 0 grams
CREOLE BOILED RICE
A nice simple rice recipe, that will compliment your Creole/Cajun main dish without outstaging it. The goal here is not to absorb all of the liquid into the rice. The goal is to make the rice tender, then drain the rice (like pasta).
Provided by TheGrumpyChef
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring the water to a boil with the bay leaves. Add the salt.
- Add the rice, stir to make sure the rice doesn't stick. Do not stir again. If the rice is agitated too much, it gets sticky. Give it a good stir when it comes back to a boil, and partially cover.
- Cook for about 11 minutes, test it. It should have a bite, but crunch is bad. When it's tender, drain it, remove the bay leaves, and if desired, place it into a 400 degree oven with the butter patted on top for about 15 minutes; this helps dry the rice out.
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