STEAMED WHITE RICE
Rice is a necessity for almost every Korean meal: it balances the intense, assertive flavors of the main dishes and "banchan" (side dishes). Chef Hooni Kim shows us the proper way to rinse, soak, and cook rice to get the best possible texture-sticky yet fluffy-every time.
Provided by Hooni Kim
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Wash rice: Place rice in a large bowl. Fill bowl with cold water to cover rice. Massage the rice a bit, then carefully pour out most of the water, reserving the rice with your hand. Repeat this process 7-10 times. At first the water will be cloudy with starch, but gradually the water will become less cloudy. You'll know the rice is sufficiently rinsed when the water is translucent (not completely clear). Strain the rice in a colander and let it air-dry, 15 minutes. The rice will absorb some of the water and the grains will be about 20% larger than their original size; the rice will also look whiter and more opaque. After the resting period, the rice should be almost dry.
- Cook rice (with electric rice cooker): Put rice and water in the rice cooker. Close the lid and let rest, 5 minutes. Then switch the rice cooker to "Cook." (If your rice cooker has a "Quick Cook" setting, use it; the regular setting incorporates a soaking period that is not necessary here.) The cooking should take 15-20 minutes. After the "On" button clicks off, it's done cooking, but leave the rice to steam in the cooker for another 15 minutes before lifting the lid.
- Cook rice (with pot): If you don't have a rice cooker, put the rice and water in a heavy-bottomed pot with a tight-fitting lid. Cover and place a heavy weight (such as a stone pestle) on top of the lid. Bring the water to a boil over high heat; then immediately reduce the heat to low. Let the rice cook until all the water is absorbed, about 20 minutes. Turn off the heat and let the pot rest and continue steaming for 10 minutes before lifting the lid.
- Serve rice: Once the rice is ready, use a flat wooden spatula or plastic rice scoop to gently fold and fluff the rice up from the bottom of the pot, avoiding any grains that may have stuck to the bottom. (This should not be a problem if you're using a rice cooker, since most are nonstick.) Gently continue fluffing so that the rice from the bottom of the cooker or pot is well mixed with the upper layers. You are releasing some of the excess moisture and cooling off the rice as you do this. The rice should be slightly sticky and each grain should be intact, cooked all the way through with a consistent texture. Serve right away, or put the lid back on to keep warm for up to one day.
- How to store rice: While the rice is still warm, place 1½ cup portions into separate zip-top bags and store in the refrigerator for up to 3 days. When ready to use, microwave for 1 minute to have steaming hot rice again.
STEAMED WHITE RICE
Perfectly fluffy white rice is a staple side dish for many Asian meals - here's how to get it right every time
Provided by Judy Joo
Categories Side dish
Time 35m
Number Of Ingredients 1
Steps:
- In a medium saucepan with a tight-fitting lid, cover the rice with cold tap water. Swish the rice around until the water becomes cloudy, then slowly pour it out, using your hand to keep the rice from falling out of the pan. Repeat 2 or 3 more times until the water runs mostly clear, then drain well.
- Add 175ml water and bring to the boil over a high heat. Once boiling, lower to a simmer and cover for 15-20 mins until the water is absorbed and the rice is soft. Do not lift the lid while the rice cooks. Remove the saucepan from the heat and let it sit, covered and undisturbed, for 10 mins. Uncover the pan and gently fold the rice over itself to fluff it up a few times before serving.
Nutrition Facts : Calories 239 calories, Carbohydrate 53 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein
STEAMED WHITE RICE
I'm always amazed at how many people ask me "How do you get your rice so perfect?" Martin Yan told me! Not personally, of course. That would've been much cooler, though. Anyways, no one can ever remember what I told them, so I'm posting it here.
Provided by Ted8332
Categories White Rice
Time 17m
Yield 4-8 serving(s)
Number Of Ingredients 2
Steps:
- Put the rice in a 3 quart pot or saucepan with a tight fitting lid (don't put the lid on yet!) and pour in the water.
- Bring to a boil, and cook until the surface looks "cratery" (like the surface of hot lava or something).
- Reduce heat to low, cover, and cook for about ten minutes, till the water is gone.
- Let rice stand for a minute or two, then remove the lid, fluff the rice, and serve!
Nutrition Facts : Calories 337.6, Fat 0.6, SaturatedFat 0.2, Sodium 10, Carbohydrate 74, Fiber 1.2, Sugar 0.1, Protein 6.6
SIMPLE STEAMED WHITE RICE
Provided by Don Quattlebaum
Yield 3-4
Number Of Ingredients 5
Steps:
- Place rice in a medium bowl. Rinse under cold running water until the water runs clear, about 2-3 minutes, agitating the grains with your fingers. Cover with fresh cold water and let soak for 20 minutes. Drain.
- In a small pot with a tight fitting lid, bring water and bay leaf to a boil. Immediately add drained rice and salt and stir once to combine. Return to a simmer, without stirring. Stir one more time, then cover with lid; reduce heat to low and simmer for 15 minutes. Do not open lid or stir while it cooks.
- Turn off heat and let stand, covered, for 10 minutes. Uncover and fluff gently with a fork. Stir in butter, if using, and serve.
Nutrition Facts : ServingSize 3-4
STEAMED WHITE RICE
Steps:
- Rinse rice well in a sieve under cold running water, then drain well. Transfer to a 2- to 3-quart heavy saucepan and add 3 cups water. Bring to a boil, then reduce heat to low and cover pan with a tight-fitting lid. Cook 20 minutes. Remove from heat and let stand, covered, 5 minutes. Stir gently with a heatproof rubber spatula, folding from top to bottom of pan.
PERSIAN STEAMED WHITE RICE (CHELO)
Provided by Reyna Simnegar
Categories Rice Side Steam Vegetarian Rosh Hashanah/Yom Kippur Saffron Healthy Kosher Vegan Persian New Year Boil Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8 servings
Number Of Ingredients 9
Steps:
- To cook the rice
- 1. Fill a large nonstick saucepan (at least 6 quarts) with 12 cups water; add oil and salt. Cover and bring to a brisk boil over high heat.
- 2. Add the rice and continue cooking over medium to high heat, stirring occasionally.
- 3. After 3-5 minutes, use a slotted spoon to scoop some grains from the water. Break one grain in half to make sure it is "al dente" (see above). Turn off the heat and pour rice into the colander to drain; set aside.
- To steam and make tadig
- 1. Place the empty 6-quart saucepan back onto the stovetop over medium heat. Add 1/4-inch canola oil and 2 tablespoons water. Add turmeric and/or saffron powder. Stir together.
- 2. Add the drained rice and shape it into a pyramid. Cover the pot and cook for 5-7 minutes until rice begins to steam.
- 3. Uncover and place 2 paper towels (one on top of the other) over the rice. The ends will extend outside the pot. Replace the lid tightly.
- 4. Reduce heat to low and simmer, covered, for 45 minutes. Turn off the heat and tilt the lid until ready to serve.
- 5. With a wide spatula, scoop the rice from the pot, making sure not to disturb the crust (tadig) that formed on the bottom of the pot. Serve the rice on a flat serving platter, mounding it into the shape of a pyramid. Turn the tadig out onto a flat serving platter by inverting the pot, as you would invert a cake pan, or cut it into pieces and serve around the rice.
- Optional garnish: Saffron Rice
- 1. To make saffron water, mix together 1 teaspoon crushed saffron threads and 1/4 cup hot water. Steep for a few minutes, until the water becomes yellow.
- 2. Mix saffron water with steamed white rice. Use this intensely yellow rice to make designs on the Chelo.
- To reheat this rice:
- Pour 1/2 cup water mixed with 1/4 cup canola oil onto the pyramid in a large pot. You can also freeze this rice, as long as you do not stir it until it is completely defrosted. You can even cook it, freeze it, and later steam it as it defrosts. I know I will have to spend time in "rice hell" for admitting to freezing Persian rice, but it is worth it to make my life easier!
PERFECT WHITE RICE
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
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
PERFECT STEAMED RICE EVERY TIME
People always ask why my rice comes out perfectly, even though I don't use a rice cooker. Siu Siu Korzilius, my Chinese cooking teacher, taught me that the secret to flaky rice is in the washing. Rice must always be washed before it's cooked to remove the excess starch which keeps it from being sticky. For brown rice, follow these same instructions but add more water (to several inches over the rice) and cook three times as long.
Provided by FLKeysJen
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- WASH THE RICE: Rinse under running water, rubbing the grains together between the palms of your hands; continue this rinsing until the water runs fairly clear. THIS WILL TAKE A COUPLE MINUTES; DON'T RUSH THIS MOST IMPORTANT STEP!
- Place rice in a covered sauce pan; add water to 1/2-inch above the rice; put on high heat. Stay in the area -- don't fall asleep -- PAY ATTENTION!
- As soon as it boils rapidly, reduce heat to medium/low and keep simmering for 10 minutes. DO NOT PEEK. DO NOT OPEN THE LID.
- Remove pot from burner but STILL DO NOT OPEN THE LID; let the rice rest undisturbed for five minutes.
- Fluff the rice with a pair of chopsticks before serving.
PUERTO RICAN STEAMED RICE
This basic Puerto Rican version of steamed rice goes well with Carne Guisada and Habichuelas Guisada.
Provided by FIVEBRIGS
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Bring vegetable oil, water, and salt to a boil in a saucepan over high heat. Add rice, and cook until the water has just about cooked out; stir. Reduce heat to medium-low. Cover, and cook for 20 to 25 minutes. Stir again, and serve. Rice may be a little sticky and may stick to bottom of pot.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 28.7 g, Fat 3.6 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 290.7 mg
BEST STEAMED RICE
Three simple steps to steamed rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 3
Steps:
- Bring water to a boil in a medium saucepan. Stir in white rice and salt. Return to a boil over medium-high heat.
- Reduce heat, and simmer, covered, until rice is tender and has absorbed all the water, 16 to 18 minutes (check only toward the end of cooking time). The rice will be studded with steam holes when ready.
- Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.
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