Basic Stovetop Rice Recipes

EASY STOVETOP RICE PILAF WITH ORZO

Steps:

• Melt butter in a medium-sized saucepan/pot. Add orzo and cook until golden brown.
• Add onion and saute until onions become clear.
• Add garlic and saute for another minute or so.
• Add remaining ingredients and bring to a boil, stirring occasionally.
• When mixture comes to a boil, reduce heat to low, cover, and simmer for about 20-25 minutes or until liquid is absorbed.
• Remove from heat and remove lid. Let stand for a few minutes then fluff with a fork and serve!

BASIC RICE PILAF

Steps:

• Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute.
• Season with salt and pepper. Stir in chicken stock and bring to a boil.
• Cover and turn heat down to low. Simmer gently for 20 minutes.
• Fluff rice with a fork and stir in parsley.

STOVETOP RICE PUDDING

Steps:

• In a large heavy saucepan, bring water to a boil over medium-high heat; stir in rice and salt. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. , Stir in milk and sugar. Cook, uncovered, over medium heat for 30-40 minutes or until thickened, stirring frequently. Remove from the heat; stir in butter. , Serve warm or chilled. Sprinkle with cinnamon. Garnish with cinnamon sticks and fruit if desired.

CLASSIC STOVE-TOP METHOD FOR PERFECT WHITE RICE

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.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

BASIC STOVETOP RICE

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.

STOVETOP CHICKEN AND RICE

Steps:

• Cook mushrooms over medium heat with olive oil until tender, about 6 minutes. Remove from pan and set aside.
• Cook onions (use same pan as mushrooms) until softened, about 5 minutes. Season the chicken with poultry seasoning, thyme, and salt and pepper. Add chicken and garlic, cook 2-3 minutes or until chicken is lightly browned on the outside.
• Add wine and cook 3-5 minutes or until wine is reduced to half.
• Stir in the mushrooms, broth, rice, and bay leaf. Cover and simmer 18-20 or until rice is tender.
• Remove from heat and discard bay leaf. Stir in peas, butter and cream. Cover and let rest 5 minutes.
• Top with Parmesan cheese if using.

STOVETOP WHITE RICE

Steps:

• Rinse rice: Pour rice into a medium mixing bowl and cover with 3 inches of lukewarm water. Swirl water and rice with your hands to release starch, about 30 seconds; water will appear cloudy. Use a fine-mesh strainer to drain the rice; shake strainer to remove extra liquid. Transfer rinsed rice into a pot and add 1⅓ C of lukewarm water, along with a small pinch of salt and sugar.
• Cook rice: Over medium-high heat, bring rice to a low simmer, about 3 minutes. When bubbles appear around the edges of the pot, reduce heat to lowest setting on your burner. Cover the pot and simmer, 20-25 minutes. Remove from heat and let the covered pot rest for 2 minutes; then gently fluff with a wooden spoon before serving. (Note: You can double this recipe, but make sure to use a bigger pot.)