Steamedwhiterice Recipes

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BEST STEAMED RICE



Best Steamed Rice image

Three simple steps to steamed rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 3

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

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.

STEAMED WHITE RICE



Steamed White Rice image

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

2 cups long-grain rice
3 cups water

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

STEAMED WHITE RICE



Steamed White Rice image

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

3 cups short-grain rice, preferably Tamaki Gold Haiga brand
3 1/4 cups water, plus additional for washing rice

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.

PERFECT STEAMED RICE EVERY TIME



Perfect Steamed Rice Every Time image

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

2 cups long-grain rice (NOTE -- one cup of rice will make 2 1/2 cups of steamed rice)
water, to cover (see below)

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.

INSTANT POT STEAMED RICE



Instant Pot Steamed Rice image

Take the guesswork out of rice and use your Instant Pot® to make it foolproof.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 2

2 cups long-grain rice
1 teaspoon kosher salt

Steps:

  • Rinse the rice under cold running water until the water runs clear; drain well. Stir the rice, salt and 2 cups water together in a 6-quart Instant Pot® and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 10 minutes. Be careful of any remaining steam and unlock and remove the lid.
  • Using the tines of a fork, fluff the rice to separate the grains and serve.

BASIC WHITE RICE



Basic White Rice image

It's simple and easy, yet tasty! Being Puerto Rican, I love rice!

Provided by LuisJanet Resendiz

Categories     Side Dish     Rice Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 5

1 tablespoon canola oil
2 cups white rice
¼ teaspoon garlic powder
salt to taste
2 cups boiling water

Steps:

  • Heat oil in a large saucepan over medium heat. Add rice, garlic powder, and salt. Pour in boiling water to cover rice by about 1 inch; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, 20 to 30 minutes.

Nutrition Facts : Calories 369.1 calories, Carbohydrate 74.1 g, Fat 4.1 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 0.4 g, Sodium 47 mg, Sugar 0.2 g

PERFECT STEAMED RICE



Perfect Steamed Rice image

If you don't have a rice cooker, this is the way to prepare absolutely perfect rice. The liquid cooks down before you cover the pot, so you have more control over how much liquid evaporates; this makes all the difference between mushy and fluffy rice.

Categories     Rice     Side     Steam     Vegetarian     Quick & Easy     Vegan     Gourmet     Fat Free     Sugar Conscious     Kidney Friendly     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 Thai jasmine rice (1 lb 5 oz)
3 3/4 cups water

Steps:

  • Rinse rice in several changes of cold water until water is clear, then drain well in a large fine-mesh sieve. Bring rice and water (3 3/4 cups) to a boil in a 4-quart wide heavy pot and boil, uncovered, without stirring, until steam holes appear in rice and grains on surface look dry, 5 to 7 minutes. Reduce heat to very low, then cover pot with a tight-fitting lid and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Gently fluff rice with a fork.

STEAMED WHITE RICE



Steamed white rice image

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

140g short or medium grain rice

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



Steamed White Rice image

Categories     Rice     Side     Steam     Fall     Spring     Gourmet

Number Of Ingredients 2

2 cups long-grain white rice
3 cups water

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.

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