Foolproof Long Grain Rice Recipes

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PERFECT LONG GRAIN RICE



Perfect Long Grain Rice image

Perfect rice is as easy as 1-2-3.

Provided by Land O'Lakes

Categories     Rice and Grains     Side Dish     Rice     Rice     Rice and Grains     Side Dish     Grain     Side Dish

Yield 6 servings

Number Of Ingredients 2

1 cup long grain white rice
2 cups water

Steps:

  • Place rice and water into 2-quart saucepan. Cook over medium-high heat until water comes to a boil.
  • Reduce heat to low. Cover; continue cooking for 12-15 minutes or until all water is absorbed. Fluff with fork before serving.

Nutrition Facts : Calories 120 calories, Fat 0 grams, SaturatedFat grams, Transfat grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 27 grams, Fiber 0 grams, Sugar grams, Protein 3 grams

PERFECT LONG-GRAIN WHITE RICE



Perfect Long-Grain White Rice image

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

1 cup long-grain white rice
Kosher salt

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



Perfect Long-Grain White Rice image

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

1 cup long-grain white rice (see Cook's Note)
1/2 teaspoon kosher salt

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.

FOOLPROOF LONG-GRAIN RICE



Foolproof Long-Grain Rice image

The following method is our favorite way to cook long-grain rice-we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.

Categories     Rice     Side     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Party     Potluck     Gourmet     Fat Free     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 4‚ cups, serving 6

Number Of Ingredients 3

3 cups water
1 1/2 cups long-grain rice (not converted)
1 1/4 teaspoons salt

Steps:

  • In a 2 1/2- to 3-quart heavy saucepan combine all ingredients and boil, uncovered, until steam holes appear in rice and grains on surface appear dry, about 8 minutes. Cover pan and cook rice over very low heat 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes.
  • Fluff rice with a fork 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

FOOL PROOF SPANISH RICE



Fool Proof Spanish Rice image

I found this in an instructional video on how to make spanish rice like you get in mexican restaurants. The key is coating the uncooked rice with butter and using less liquid than is normally called for. This rice is not sticky or gummy if prepared exactly as written.

Provided by Jazz Lover

Categories     Mexican

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup diced jalapeno
1 minced garlic clove
1 tablespoon butter
2 cups uncooked long grain white rice
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/2 teaspoon salt
2 1/4 cups chicken stock
1/2 cup tomato sauce

Steps:

  • Melt butter in a saucepan with tight fitting lid.
  • Add uncooked long grain white rice and stir.
  • Add jalepenos and minced garlic.
  • Cook on low heat and stir constantly for about 2 minutes.
  • Add paprika, cayenne pepper, cumin and salt to rice and mix well.
  • Add chicken stock and tomato sauce.
  • On medium high heat stir constantly and bring to a simmer.
  • Once simmering, turn to low heat and cover with tight fitting lid.
  • Cook for 20 minutes without lifting the lid.
  • After 20 minutes, turn heat off and let sit with lid on for 9 minutes.
  • After sitting for 9 minutes, fluff with a fork. Sprinkle with green onion if desired.

Nutrition Facts : Calories 284.4, Fat 3.6, SaturatedFat 1.6, Cholesterol 7.8, Sodium 450.6, Carbohydrate 54.5, Fiber 1.5, Sugar 2.6, Protein 7.2

CLASSIC STOVE-TOP METHOD FOR PERFECT WHITE RICE



Classic Stove-Top Method for Perfect White Rice image

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

1 cup water
1 teaspoon unsalted butter
1/2 teaspoon salt
1 cup long-grain white rice, rinsed

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.

UTTERLY FOOLPROOF RICE



Utterly foolproof rice image

You can't go wrong with Sara Buenfeld's foolproof rice recipe

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Side dish, Supper

Time 20m

Number Of Ingredients 1

a mugful of American long grain rice (about 200g/8oz)

Steps:

  • Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
  • Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite.
  • Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water. Leave to drain well, then tip into a warm serving dish. Serve the rice as it is, or fork through a little butter and parsley to jazz it up.

NO FAIL FOOLPROOF RICE



No Fail Foolproof Rice image

You will never have to worry about burning the pot dry again! It works EVERY TIME and you don't have to stand around to watch. Very easy!

Provided by Carola in Perth

Categories     Rice

Time 31m

Yield 6 serving(s)

Number Of Ingredients 2

2 cups rice (I use Basmati)
3 cups water

Steps:

  • Combine rice and water in a medium to large saucepan with a secure fitting lid (vents closed).
  • Bring to the boil (you will see bubbles forming around the lid - do NOT open the lid) and turn off the heat.
  • Leave to stand for about 20-25 minutes. Do not, I repeat, DO NOT open the lid at any time until after the 25 minutes is up.
  • Fluff the rice with a fork and serve immediately.

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