BASIC STOVETOP RICE
Here's how to make plain rice in the simplest way, and once you get the hang of all the steps (rinsing, simmering, fluffing and resting) you can make infinite, delicious variations by adapting one or more of these steps.
Provided by Tejal Rao
Categories grains and rice, side dish
Time 45m
Yield 3 servings
Number Of Ingredients 1
Steps:
- Pour rice into a bowl, and fill it with cold water. Swirl the grains, using your fingers. Tip out any starchy water, and repeat until water runs almost clear.
- Combine rice and water in a pot: For most long-grain and medium-grain rice, pair 1 cup rice and 1 1/3 cups water. For short-grain rice, use 1 cup rice and 1 cup water. For most brown rice, combine 1 cup rice and 1 3/4 cups water. The rice and water should not come more than halfway up the sides of your pot; the mixture will double in volume as it cooks.
- Bring water to a hard boil over medium-high heat. The water's entire surface should break with big, constant bubbles. As soon as water is boiling, give it a vigorous stir with a spatula or wooden spoon, making sure to scrape at any grains at the bottom of the pot. Cover it with a lid and turn the heat to low.
- Cook long-grain and medium-grain rice for 15 minutes; short-grain varieties for 20 minutes; and brown rice for 30 minutes.
- When allotted time has passed, or when you hear a change in sound - if you listen closely, you'll notice the sounds will slowly change from a bubbly simmer to a steamy sort of flutter - turn off heat and let rice rest for about 10 to 15 minutes before serving.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 0 grams, Carbohydrate 52 grams, Fat 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1 milligram
HOW TO COOK CALROSE RICE
Learn how to cook perfect Calrose rice in the Instant Pot or stovetop every time with this tried and tested recipe. It is easy, quick and makes the perfect rice for sushi, soups, and stir-frys.
Provided by Meeta Arora
Categories Side Dish
Time 25m
Number Of Ingredients 2
Steps:
- Place the rice into a mixing bowl and cover it with cold water. Clean the rice in the water with your hand, 2-3 times or until the water is clear. After the rice is rinsed, drain the rice in a colander or strainer.
- Transfer the rinsed rice to the instant pot. Pour in 2 1/4 cup cold water. Make sure all the rice is fully submerged in the water. Pressure cook for 5 minutes at HIGH pressure. Let the pressure release naturally for 10 minutes, then release the steam manually.
- Fluff the rice with a ladle or fork. Rice is ready to be served.
Nutrition Facts : Calories 342 kcal, Carbohydrate 76 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 13 mg, Fiber 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
HIBACHI FRIED RICE RECIPE
This Hibachi Fried Rice recipe is easy, savory, and delicious. You'll love how versatile it is and the amazing flavors of this satisfying dish.
Provided by Dina
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Start off by cooking 2 cups of Calrose white rice with 2 cups of water in a rice cooker. Once it's cooked, take it out and let it cool completely. You want to make sure that the rice is fully cooled or else your fried rice will be mushy.
- In the meantime, add 2 tablespoons of avocado oil into a large 14-inch wok. Bring the heat to high. Then add 2 minced garlic cloves, 1 cup of diced onion, and 1/2 cup diced carrot. Stir for about 2-3 minutes until the onion becomes translucent. I recommend using a wooden spoon here.
- Then add 1/2 cup frozen peas and stir for 1-2 minutes.
- Now add 2 tablespoons unsalted butter, 1/2 tablespoon toasted sesame oil, 1/4 cup + 2 tablespoons soy sauce, and 1/4 cup teriyaki sauce. Quickly stir the sauce into the vegetables.
- Once the sauce is simmering, add your cooled white rice. Stir the rice over high heat until it is well coated in the sauce.
- Now whisk up 2 large eggs with a pinch of salt and pepper. Then push the fried rice to the sides of the wok to expose the center and add the scrambled eggs in the middle.
- Stir only in the crockpot get just until the eggs are scrambled and cooked. Then mix the eggs with the rest of the fried rice and garnish with 2 chopped green onions. Serve warm with yum yum sauce.
Nutrition Facts : Calories 283 kcal, Carbohydrate 43 g, Protein 7 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 993 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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5/5 (32)Total Time 25 minsCategory Rice, Side DishCalories 210 per serving
- Optional Rinsing: Gently rinse rice under cold water. Drain well and reduce 2 tablespoons from the water (1 cup + 1 tablespoon in total).
- Pressure Cook Calrose Rice: Place 1 cup (235g) medium grain Calrose rice and 1 cup + 3 tablespoons (295ml) cold water in Instant Pot Pressure Cooker. Close lid and pressure cook at High Pressure using Manual/Pressure Cook button for 6 minutes (Please see experiment chart to find your preferred texture) + Full Natural Release (roughly 10 mins). Open the lid carefully.
- Fluff & Serve: Fluff the Calrose rice with the rice spatula or fork, then serve with your favorite main dish. Enjoy~ :)
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- Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water with your hand, pour off and repeat 2-3 times or until the water is clear. Rinse a few more times. After the rice is rinsed, let the rice drain in a colander or strainer for 1 hour.
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