Challow White Rice Recipes

PERFECT WHITE RICE

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.

CHALLOW (WHITE RICE)

Steps:

• Begin rinsing the rice 1/2 hour before you are ready to start cooking it. Place the rice in a large fine sieve. Run under cold water, shaking the grains, until the water runs clear.
• Drain well and place in large bowl. Fill the bowl with cold water over the level of the rice. Let stand for 30 minutes.
• Pre-heat the oven to 350°F.
• Add the water to a Dutch oven and sprinkle with a little of the salt. Bring the water to a boil. Drain the rice and add the additional water to the pot.
• Stir in the rice all at once and stir one time. Bring back to a boil and cook about 7 minutes, or until rice is soft to the bite. Drain and return to pot.
• In a small bowl, dissolve the remaining salt in hot water. Add the oil to the salt water and mix well. Add this mixture to the rice, using a back and forth motion, until the rice is covered.
• Add the cumin seeds and cardamom.
• Using a wide, flat wooden spoon, mix by lifting a section of the rice and shaking back into the pot. Repeat until the whole mixture is covered with oil and the spices have been well mixed throughout the rice.
• Bring the rice into a slight mound in the middle of the pot. With the spoon handle, make 4 holes around the outer edge of the mound, and one in the center. The rice needs these holes for ventilation.
• Place the tight fitting lid on the pot and place in oven. Bake for 30 minutes. Turn off the oven and let the rice sit inside the cooling oven for 20-30 minutes.
• Uncover and mix as you did previously, by shaking sections of the rice back into the pot until the grains are separated.

WHITE RICE RECIPE BY TASTY

Steps:

• Rinse the rice in a sieve three times, or until the water runs clear.
• Add the water and salt to a saucepan and bring to a boil over high heat.
• Add the rice and stir, letting the water come to a boil again.
• Place the lid on the saucepan and lower the heat to a simmer. Simmer for 18 minutes.
• Turn off the heat and let the rice steam for 5 minutes.
• Fluff the rice with a fork.
• Enjoy!

BASIC WHITE RICE

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.

QABALI - AFGHANI RICE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place rice in a large bowl, rinse, and then soak in cold water for 30 minutes.
• In a large skillet, heat 3 tablespoons oil over medium heat. Add carrots and 1 teaspoon sugar; cook, stirring frequently, until tender. Stir in raisins, and continue cooking until the raisins are soft and plump. Remove from heat, and set aside to cool.
• Bring a large pot of water to a boil. Strain rice, and then add to boiling water. Cook for about 5 minutes, then strain with a mesh strainer.
• In a small saucepan, heat 1/2 cup oil and 1 tablespoon sugar. Cook until sugar dissolves completely, making a syrup. Remove from heat , and cool. Once cool, add 1 cup water, and return to a boil.
• Return the rice to pan. Stir in carrots and raisins, and then mix in oil and sugar syrup. Season with saffron, cinnamon, cardamom, black pepper, and cumin. Poke some holes with a spoon all over the rice. Cover, and cook over high heat until you hear crackling noises. Remove from heat.
• Bake, covered, in preheated oven for 20 minutes. Remove from oven, and toss rice with a fork.