Unsticky White Rice Recipes

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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 WHITE RICE



Perfect White Rice image

Make perfect white rice every time with this recipe from "Martha Stewart's Cooking School."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 2

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

Steps:

  • Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in rice and salt 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 the 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. Then fluff with a fork and serve.

WHITE RICE RECIPE BY TASTY



White Rice Recipe by Tasty image

Getting fluffy, fully-cooked white rice without burning the bottom isn't hard, but there are a few steps to make the process a little easier. You'll always want to rinse white rice in a sieve until the water is clear to remove excess starch that can make the rice gummy and unevenly cooked. You should also let the rice steam for five minutes before you fluff with a fork, so that the rice doesn't dry out or get clumpy. Enjoy your now-perfect rice!

Provided by Betsy Carter

Categories     Sides

Time 30m

Yield 4 servings

Number Of Ingredients 3

1 cup long grain rice
1 ¾ cups water
1 pinch salt

Steps:

  • Rinse the rice in a sieve three times, or until the water runs clear.
  • Add the water and salt to a saucepan and bring to a boil over high heat.
  • Add the rice and stir, letting the water come to a boil again.
  • Place the lid on the saucepan and lower the heat to a simmer. Simmer for 18 minutes.
  • Turn off the heat and let the rice steam for 5 minutes.
  • Fluff the rice with a fork.
  • Enjoy!

Nutrition Facts : Calories 190 calories, Carbohydrate 40 grams, Fat 0 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams

UNSTICKY WHITE RICE



Unsticky White Rice image

Is your white rice sticky? It doesn't need to be. The whole secret is in rinsing it many times in cold water to get as much starch out of it as you can before boiling it. Then you have nice fluffy rice that is all separate. It took me many years to figure that one out. It never fails.

Provided by Mimi in Maine

Categories     White Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

1 cup white rice
2 1/4 cups water
salt

Steps:

  • Put the rice in a sieve and rinse many times with cold water till the water looks clear that drips from the bottom.
  • When it looks pretty clear, put it with the 2 1/4 cups water, and the salt, and cook it, covered, till done.
  • NOTE: The milky water that you will see is the starch that comes off the rice and it is the starch that makes it sticky.

Nutrition Facts : Calories 171.1, Fat 0.2, SaturatedFat 0.1, Sodium 5.9, Carbohydrate 37.8, Fiber 1.3, Protein 3.1

BASIC STICKY RICE



Basic Sticky Rice image

Provided by Food Network

Categories     side-dish

Time P1DT30m

Yield 4 to 6 servings or 6 1/2 cups

Number Of Ingredients 2

3 cups long-grain Thai sticky rice
3 cups long-grain Thai sticky rice

Steps:

  • Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.
  • Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn't run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
  • Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.
  • Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.
  • Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn't run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
  • Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.

UNSTICKY RICE



Unsticky Rice image

Number Of Ingredients 3

1 tablespoon margarine, oil, or butter
1 cup rice
2 cups boiling water

Steps:

  • Heat water to boiling on the stovetop. Meanwhile, heat the oil over medium high heat in a non-stick pan. Add the rice and sauté until the rice begins to turn a solid white color. Your water should be to the boiling point (or near it) by the time you are done sautéing the rice. Add 2 cups boiling water to the rice. Cover the pan and decrease the heat to medium low. Simmer for 20 minutes. Don't forget to set the timer! Remove from heat. Makes 2 cups cooked rice.VARIATIONS: You can also sauté any variety of vegetables with the rice. A very traditional pilaf would have onion, bell pepper and celery sautéed with the rice, which would then be cooked in chicken broth instead of water. Vegetables that get soggy would be added toward the end of the cooking time (at about 15 minutes). Curry and green onion is another traditional pilaf.

Nutrition Facts : Nutritional Facts Serves

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