Stove Top Rice Oriental With Brown Rice Recipes
HOW TO COOK PERFECT BROWN RICE ON THE STOVE
The best foolproof brown rice recipe: How long to cook brown rice, the brown rice to water ratio, and everything you need to know to get perfect brown rice.
Provided by Katie Workman
Categories Side Dish
Time 47m
Number Of Ingredients 4
Steps:
- Rinse the rice in a mesh strainer-if you aren't in the mood, skip it.
- Combine the rice, water, salt, and butter (if using) in a medium saucepan and bring to a simmer, uncovered, over medium-high heat.
- Reduce the heat so that the rice stays at a low simmer, and cover the pot. Simmer without lifting the lid of the pot for 45 minutes. Lift the lid and see if the rice is tender and the liquid has been absorbed. If so, remove the pan from the hat, leave the lid on , and let it sit for 10 minutes. If not, and it seems like the rice isn't quite tender but the water is gone, add a few tablespoons more water or broth and let it cook for another minute or so. If there is just a tiny bit of liquid left, just leave it while you let the rice rest for 10 minutes - and it should absorb.
- Fluff the rice with a fork and serve.
Nutrition Facts : Calories 136.26 kcal, Carbohydrate 24.54 g, Protein 2.82 g, Fat 2.95 g, SaturatedFat 1.4 g, Cholesterol 5.02 mg, Sodium 376.3 mg, Fiber 1.08 g, Sugar 0.01 g, ServingSize 1 serving
HOW TO COOK PERFECT BROWN RICE ON THE STOVE
Learning how to cook brown rice is like scrambling eggs or cooking a juicy chicken breast-it's one of those essential culinary skills that every home cook should master. When gently simmered on the stovetop, brown rice makes a perfect whole grain base for veggie-packed burrito bowls, stir fries, and stuffed peppers. It's also an endlessly versatile side that pairs well with just about any protein or vegetable. Follow our basic stovetop method to make ultra-fluffy brown rice, every single time. But first-take these 5 trusted tips for perfect rice to heart: Stick to the Ratio. The secret to cooking perfect brown rice lies in one easy ratio: 1 cup brown rice to 2 ½ cups liquid. Swear by it, and you'll never make sad, mushy rice again. (Our recipe uses a combo of chicken stock and water, but you can also use vegetable stock.) Simmer Means Simmer. Keep your rice humming along at a steady simmer to prevent the bottom from burning. You'll know if you need to crank the heat down if you notice excess steam escaping through the lid of the pan. No Peeking. Resist the urge to remove the lid while your rice is cooking-doing so lets out precious steam that helps gently cook the rice. Choose the Right Pan. Use a saucepan that's too small, and the liquid is likely to spill over during cooking. For 1 cup of rice, a 2-quart, medium-sized saucepan does the trick. Don't Forget to Rest. The same resting rules for chicken or steak also apply to rice. Allowing the rice to cool for several minutes with the lid on gives it a firmer texture (and prevents it from burning the roof of your mouth).
Provided by Cooking Light
Time 50m
Yield Serves 5 (serving size: about ¾ cup)
Number Of Ingredients 6
Steps:
- Heat a medium saucepan over medium heat. Add oil, swirling to coat pan. Add rice and toast until fragrant, shaking pan occasionally, about 5 minutes.
- Add water, broth, and salt. Bring to a boil, then reduce to simmer and cover.
- Simmer until water has evaporated, about 40 to 45 minutes. Remove from heat, keep pan covered, and let rice cool about 10 minutes.
- Fluff rice with a fork, mix in parsley, and serve.
Nutrition Facts : Calories 180, Carbohydrate 36 g, Fat 2.5 g, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, Sodium 140 mg, Sugar 1 g
ORIENTAL BROWN RICE
This is a great way to add some flavor to brown rice and enjoy as a side dish. You can also add additional vegetables or chicken to make a main dish. This is a low fat, healthy dish.
Provided by BigOven Cooks
Categories Side Dish
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- Boil water then add chicken bouillon, soy sauce, ginger and garlic and let sit. Saute carrots and onion in olive oil until tender. Add broth to carrots and onion and bring to a boil. Let boil about 3 minutes Add rice, cover and simmer for 5 minutes Remove from heat and let stand for 5 minutes before serving. 1 serving = 1/2 cup
Nutrition Facts : Calories 357 calories, Fat 4.439996 g, Carbohydrate 71.492953 g, Cholesterol 0.1872 mg, Fiber 3.42359007829428 g, Protein 7.493216 g, SaturatedFat 0.7826276 g, ServingSize 1 1 Serving (309g), Sodium 186.9892 mg, Sugar 68.0693629217057 g, TransFat 0.2701404 g
STOVE TOP RICE ORIENTAL WITH BROWN RICE
I adapted recipezaar recipe #110733 to include whole grains and more protein. If you're concerned about sodium, use low sodium soy sauce and fresh mushrooms.
Provided by MPS Michigan
Categories Brown Rice
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Cook Ground Turkey, drain if needed.
- Add chopped onion, minced garlic, onion soup mix, brown rice,water, beef broth and Soy Sauce.
- Cook for 50 minutes or until the rice is done and water gone.
- Add Mushrooms and heat though.
Nutrition Facts : Calories 448.6, Fat 16.6, SaturatedFat 4.3, Cholesterol 143.8, Sodium 1152, Carbohydrate 36.5, Fiber 2.4, Sugar 3.2, Protein 36.9
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
STOVE TOP RICE ORIENTAL GROUND BEEF
I used to use the Hamburger Helpers but desided it was cheaper to go this way with it. It is better and warms up easier.
Provided by Braunda
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook Lean Ground Beef drain if needed.
- Add Chopped Onion and Minced Garlic and Onion Soup Mix,Rice,Water with Soy Sauce.
- Cook for 20mins or till the rice is done and water gone.
- Add Mushrooms heat though.
Nutrition Facts : Calories 420.4, Fat 11.8, SaturatedFat 4.7, Cholesterol 73.7, Sodium 1298.5, Carbohydrate 47.8, Fiber 2.7, Sugar 2.3, Protein 28.7
CLASSIC STOVE-TOP METHOD FOR PERFECT WHITE RICE
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
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.
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