Chinese White Rice Recipes

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CHINESE WHITE RICE



Chinese White Rice image

This is the perfect recipe for making great rice with individual grains... perfect for making into fried rice the next day as well as enjoying with your choice of toppings today! My mom took a Chinese Cooking class back in the '70's and we've used it to make rice ever since.

Provided by allypal

Categories     White Rice

Time 43m

Yield 4 cups

Number Of Ingredients 2

2 cups white rice
water

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



Chinese Take-Out White Rice image

Rice has been cultivated in China since around 5000 BC, and half the world depends on it for survival. Leftover rice is a plus so be sure to make enough so that you can make fried rice the next day. From the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories     Long Grain Rice

Time 27m

Yield 4 serving(s)

Number Of Ingredients 2

1 cup long grain rice
1 3/4 cups cold water

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



Best Basic White Rice image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

2 cups long-grain white rice
1 tablespoon unsalted butter
1 1/2 teaspoons olive oil
1 teaspoon salt
4 cups chicken broth, homemade or canned low-sodium broth

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



Steamed Asian White Rice image

Provided by David Chang

Categories     Rice     Side     Vegetarian     Dinner     Lunch     Gourmet     Fat Free     Sugar Conscious     Low Sugar     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 2

3 cups short- or medium-grain Asian white rice (sometimes labeled "sushi rice"; preferably Korean or Japanese; not sweet or glutinous)
3 1/2 cups water

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



Perfect White Rice image

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

2 teaspoons unsalted butter
1 cup uncooked long-grain white rice
2 cups water
½ teaspoon salt

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

WHITE RICE RECIPE BY TASTY



White Rice Recipe by Tasty image

Getting fluffy, fully-cooked white rice without burning the bottom isn't hard, but there are a few steps to make the process a little easier. You'll always want to rinse white rice in a sieve until the water is clear to remove excess starch that can make the rice gummy and unevenly cooked. You should also let the rice steam for five minutes before you fluff with a fork, so that the rice doesn't dry out or get clumpy. Enjoy your now-perfect rice!

Provided by Betsy Carter

Categories     Sides

Time 30m

Yield 4 servings

Number Of Ingredients 3

1 cup long grain rice
1 ¾ cups water
1 pinch salt

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!

Nutrition Facts : Calories 190 calories, Carbohydrate 40 grams, Fat 0 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams

PERFECT WHITE RICE



Perfect White Rice image

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

1 cup long-grain white rice
1/2 teaspoon salt

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



Chinese-Style Rice image

Yield Makes about 10 cups

Number Of Ingredients 2

2 3/4 cups long-grain white rice(not converted) or brown rice
4 to 5 cups water

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.

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Top Asked Questions

How to make Easy Chinese style rice?
Easy Chinese style rice is a delicious accompaniment for Asian dishes, ready in half an hour with next to no hands on time. Put the sesame oil in a pan – I like to use a shallow casserole dish with a close fitting lid. Add the five spice and gently heat for a minute.
What is Chinese steamed rice?
Chinese Steamed Rice is a really simple and easy recipe that’s the PERFECT side dish to any main course. You don’t need any special equipment, just a pot with a lid and some water set to simmer until the rice is cooked through. For this recipe you can add salt or bouillon to the water for extra flavor, or just make it plain to go with saucy dishes.
How to cook rice in a rice cooker?
Drain and place rice into a flat, heavy bottomed pot with a tight fitting lid. Add water. Without lid, bring to a boil on a medium heat. Stir well. Place lid on pot, and simmer on a very low heat for about 18 minutes. Turn off heat and allow rice to rest for 15 minutes to complete water absorption process.
How to cook rice with five spices?
Stir in the five spice powder and heat gently for one minute. Step Two – Add the rice. Stir and cook for a minute, so that the grains are coated with the oil. Step Three – Pour the stock over the rice. Add the soy sauce. Then put the lid on the pan securely. Cook on the lowest heat for 18 minutes.

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