Chinese White Rice Recipes

CHINESE WHITE RICE

Steps:

• (The 2 cups in an arbitrary measurement so that I can get the servings/yield number---this is really more of a method, so you can make as much rice as you need -- just use about half as much rice as you want for a finished product.).
• Pour desired amount of rice into a pot with a good fitting lid (rice must cover bottom of pan and should be an inch or more deep, so use the proper sized pot for amount of rice you are cooking).
• Cover rice several inches with water.
• Stir rice and water with your hand. Water will turn milky (this is the extra starch coming off the rice).
• Pour water off the rice using your hand or the lid to keep rice in the pot.
• Repeat rinsing and draining two more times. Water should be clear on last rinse.
• Cover rice with clean cold water to the depth of your first knuckle with the tip of your pointer finger touching the top of the rice (this will be a bit less than an inch).
• Put pot on stove and turn burner to high.
• Bring to a boil, uncovered, and continue boiling until tunnels form from the steam coming through the rice - most of the water will no longer be visible. (Looks like someone poked it several times with a drinking straw).
• Cover pot with lid and turn stove down to low.
• Keep covered and cook for 30 minutes more.
• Uncover and fluff up a few grains to test to see if it's done.
• If necessary, cover and cook for a few more minutes.
• When done, fluff rice with fork and serve.
• If you're making fried rice, it's best to use day old rice so put this in the fridge after it has cooled a bit and enjoy it tomorrow!

CHINESE TAKE-OUT WHITE RICE

Steps:

• Pour the rice into a mesh strainer and run cold water through the rice while stirring it around with your hand. This washes the excess starch from the rice.
• When the water runs clear, combine the rice and water in a medium saucepan and bring to a boil over medium-high heat. Boil for 2 minutes, then cover and reduce the heat to low.
• Cook the rice for 18 minutes, remove it from the heat, and let it rest with the cover on for 5 minutes.
• Serve immediately.
• Tip: to reheat rice, place it in a metal colander or mesh strainer set over 1 inch boiling water in a large pot. Cover the pot and steam the rice for 5 minutes.
• Do not refrigerate cooked rice unless you plan on using it for fried rice, rice pudding, etc. Refrigerated rice becomes hard and never regains it's fluffy texture after being chilled.
• Cooked rice can be kept at room temperature for up to 2 hours.

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.

STEAMED ASIAN WHITE RICE

Steps:

• Rinse rice in a fine-mesh sieve until water is almost clear. Drain well and transfer to a 3-quart heavy saucepan. Add water and bring to a boil over medium-high heat. Cover tightly with lid, then reduce heat to low and simmer 20 minutes.
• Remove from heat and let stand, covered, 10 minutes. Gently fold rice from top to bottom with a rubber spatula before serving.

PERFECT WHITE RICE

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.

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!

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.

CHINESE-STYLE RICE

Steps:

• Put rice in a 3- to 4-quart heavy saucepan and, using your fingers as a rake, rinse under cold running water. Drain rice in a colander.
• In pan bring water (4 cups for white rice and 5 cups for brown) to a boil with rice. Simmer rice, covered, over moderately low to low heat until steam holes appear on surface and water is absorbed, about 16 minutes for white rice and 35 to 40 minutes for brown. With a fork fluff rice and spread in a shallow baking pan. Cool rice completely. Chill rice, covered with plastic wrap, at least 12 hours. Rice may be made 2 days ahead and chilled in a sealable plastic bag.