PERFECT WHITE RICE
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
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.
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
BASIC WHITE RICE
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
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
BEST BASIC WHITE RICE
Steps:
- Place the rice in a large saucepan with the butter, olive oil, and salt, and chicken broth (or water). Bring to a boil, uncovered, and cook until you see holes forming that tunnel down into the rice forming on the surface, about 15 minutes.
- Reduce the heat to the lowest setting and cover the saucepan. Cook for 20 minutes, then fluff and serve.
PERFECT LONG-GRAIN WHITE RICE
Cooking rice is simple to do but there is a trick to getting it to come out just right. Follow this foolproof technique and you'll end up with rice that's wonderfully tender, never mushy.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Combine the rice, salt and 1 1/2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until all liquid is absorbed, about 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
PERFECT WHITE RICE
Provided by Douglas Rodriguez
Categories Rice Side Christmas Quick & Easy Spring Christmas Eve Simmer
Yield Makes approximately 4 cups
Number Of Ingredients 4
Steps:
- Rinse the rice in a colander under cold, running water until the water runs clear. Drain.
- Place the rice, oil, salt, and water in a saucepan and bring to a boil. Allow the rice to boil, uncovered, until almost all of the water has evaporated, 10 to 12 minutes.
- Stir the rice, cover, and reduce the heat to low. Simmer for 8 to 10 minutes.
- Remove from the heat and fluff with a fork just before serving.
FLUFFY WHITE RICE
White rice like the rice served at a good Chinese restaurant. Two variations are given, one fluffy version for eating with foods like stir frys, and another for making fried rice. I have met so many people who marvel at perfect white rice. It's very easy to make. Here's how...
Provided by RudyH
Categories Long Grain Rice
Time 21m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- You will need a small pot with a lid. A capacity of 1 to 3 quarts is good.
- Bring the water to a strong boil at highest temperature.
- Add the rice to the boiling water. Swirl the rice once with a spoon so that it covers the bottom of the pot uniformly.
- Watch the rice boil until you see the bubbles form a pock-marked pattern with its vigorous boiling. This takes 1 to 2 minutes.
- Lower the heat to simmer. About 2.5 out of 10 on the dial is about right on my stove. Your stove may need to be set slightly higher or lower. You want the heat to be high enough so that steam is always being formed in the pot, but not so hot that the rice scorches on the bottom of the pot.
- When the boiling dies down a bit, cover the pot and set the timer to 20 minutes.
- Remove the lid of the pot, and your rice is done. For your first batch, test the rice with a fork and give it a taste test. It should be fluffy and tender.
- (The texture of fried rice benefits from a firmer rice kernel. Use 1 1/2 cups of water instead of 1 2/3 cups of water to achieve this texture. When it is done, leave the lid off the pot and allow the rice to cool. Then use the cooled rice in your fried rice recipe. The cooling is optional.).
PERFECT BASIC WHITE RICE
You do not need to be afraid of cooking rice again! lol Real rice is so much better for you than instant. So here is a basic recipe that will have you cooking rice like a pro! Check out the options too! Your friends and family will think you're a star!
Provided by Mamas Kitchen Hope
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan with a good fitting lid bring water, salt and optional ingredients if desired to a boil. The salt and butter are simply for flavor. The vinegar keeps your grains separated and gives you a prettier dish. No one will taste the vinegar at all!
- Add rice and stir.
- Cover and reduce heat to low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
- Cook for 20 minutes.
- DO NOT LIFT LID!
- The steam that is trapped inside the pan is what allows the rice to cook properly.
- Remove from heat and fluff with fork.
- Serve!
Nutrition Facts : Calories 168.8, Fat 0.3, SaturatedFat 0.1, Sodium 587.2, Carbohydrate 37, Fiber 0.6, Sugar 0.1, Protein 3.3
WHITE RICE RECIPE BY TASTY
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
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
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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