Perfect Cooked Rice Recipes

HOW TO COOK PERFECT RICE ON THE STOVE

Steps:

• Bring the water to boil in a medium saucepan. Add the salt and butter and allow the butter to melt.
• When the water has returned to a boil, stir in the rice. Let the water return to a light simmer. Stir again, cover the pot and turn the heat down to low. Keep the rice simmering slightly, and keep the pot covered (you may have to peek after a few minutes to make sure the heat is at the correct temperature, but then let it cook, covered). Start checking to see if the rice is tender and all of the liquid is absorbed at about 17 minutes. It may take up to 25, especially if you are making a larger quantity of rice.
• When the rice is cooked, turn off the heat and let it sit for another couple of minutes to finish absorbing any liquid. Take off the lid, fluff the rice with a fork and let it sit for another 2 minutes or so, so that some of the excess moisture in the rice dries off.

PERFECT WHITE RICE

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

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.

NEVER FAIL PERFECT COOKED RICE

Steps:

• Measure your rice into a pot and cover it with water until the water is apprx 1/2" over the top of the rice.
• Soak the rice for at least 1 hour.
• Pour off the water and replace with fresh water,again, the water should be apprx 1/2" over the top of the rice.
• Add 1 tsp of stock powder if using.
• Bring rice to a boil,uncovered, simmer for apprx 7 minutes, keep checking until the kernels are perfect.
• Drain in a sieve and run hot water through it.
• Serve now or return to the pot lid on and keep over lowest stove temp until the rest of your dinner is ready.It can sit like this for up to 10 minutes.

PERFECT COOKED RICE

Steps:

• Place rice in a pot with sufficient water to cover. Wash rice in the cold water in the pot by rubbing it between your hands and then drain using a strainer. Add more water to pot and repeat process for a total of 3x. Drain well after washing.
• Add 15 ounces water to the rice and allow it to rest for 1 hour before cooking.
• It is best to use that so-called "old rice" - rice that has been lying about in sacks for extended periods, for it will absorb water better and will cook easier. (It is often suggested that a ratio of 2 cups of rice to 2 cups of water be used. This is unsatisfactory because it will be too soft.).
• Begin cooking the rice, uncovered, over high heat, by bringing the water to a boil. Stir the rice with the wooden spoon or chopsticks and cook about 4 minutes or until the water is absorbed, or evaporates. Even after the water is gone, the rice will continue to be quite hard. Cover the pot and cook over very low heat for about 8 minutes more, stirring the rice from time to time.
• Turn off the heat and loosen the rice with the wooden spoon or chopsticks. This will help it retain its fluffiness. Cover tightly until ready to serve. Just before serving, stir and loosen the rice once again. Well-cooked rice will have absorbed the water but will not be lumpy, nor will the kernels stick together. They will be firm and separate. The rice may be kept hot in a warm oven for an hour without drying out.
• Note: The older the rice the higher the yield.

PERFECT INSTANT POT RICE

Steps:

• Rinse Rice: Rinse rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until water is clear. Be sure to drain really well.
• Pressure Cook Rice: Add 1 cup (230g) rice and 1 cup (250ml) cold water in Instant Pot Pressure Cooker. Close the lid, turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes. Turn Venting Knob to Venting position to release the remaining pressure. Open the lid quickly.
• Optional Seasoning: Add salt to the rice for seasoning.
• Fluff & Serve: Fluff rice with a fork, then serve warm. Enjoy~

EASY LEFTOVER FRIED RICE WITH CHICKEN

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add sliced chicken and stir fry until the chicken is cooked through and turning brown on the outside, about 4-6 minutes. Remove the chicken from the pan. Set aside.
• Add ginger, garlic and vegetables. Fry about 5 minutes until tender, and then slide them to one side of the pan.
• Pour the beaten eggs onto the other side. Cook and scramble the eggs using a spatula.
• Once the eggs are cooked, add rice, cooked vegetables and chicken, soy sauce, oyster sauce into the skillet. Stir fry the mixture until heated through and combined.
• Taste test the rice and season with salt & pepper if needed.
• Drizzle with sesame oil and toss again. Serve with chopped green onions if desired.

PERFECT COOKED RICE

Steps:

• Place rice in a pot with sufficient water to cover. Wash rice three times in the cold water in the pot by rubbing it between your hands. Drain well after washing. Add 15 ounces water to the rice and allow it to rest for 1 hour before cooking. I prefer that so-called old rice be used - rice that has been lying about in sacks for extended periods, for it will absorb water better and will cook easier. (It is often suggested that a ratio of 2 cups of rice to 2 cups of water be used. This is unsatisfactory because it will be too soft.)
• Begin cooking the rice, uncovered, over high heat, by bringing the water to a boil. Stir the rice with the wooden spoon or chopsticks and cook about 4 minutes or until the water is absorbed, or evaporates. Even after the water is gone, the rice will continue to be quite hard. Cover the pot and cook over very low heat for about 8 minutes more, stirring the rice from time to time.
• Turn off the heat and loosen the rice with the wooden spoon or chopsticks. This will help it retain its fluffiness. Cover tightly until ready to serve. Just before serving, stir and loosen the rice once again. Well-cooked rice will have absorbed the water but will not be lumpy, nor will the kernels stick together. They will be firm and separate. The rice may be kept hot in a warm oven for an hour without drying out.