Perfect Rice Every Time We Cook It Recipes

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PERFECT WHITE RICE



Perfect White Rice image

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

2 teaspoons unsalted butter
1 cup uncooked long-grain white rice
2 cups water
½ teaspoon salt

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

PERFECT RICE EVERY TIME



Perfect Rice Every Time image

Categories     Rice     Steam     Boil

Yield makes 3 cups

Number Of Ingredients 2

1 cup long-grain rice
1 teaspoon salt

Steps:

  • Put the rice and salt in a 2-quart saucepan, add 2 cups of water, and cover the pan with a tight-fitting lid. Bring to a boil, then reduce the heat to the lowest possible setting. Cook for 14 minutes.
  • Turn off heat and let the rice steam in the pan for 5 more minutes. Fluff the rice with a fork.

PERFECT RICE EVERYTIME



Perfect Rice Everytime image

I adopted this recipe. Here is the original poster's description: This will yield perfect rice. You can , of course add other things to your rice if you wish. Dried cranberries or raisins work well.

Provided by riffraff

Categories     White Rice

Time 31m

Yield 2-4 serving(s)

Number Of Ingredients 6

1/2 cup minced shallots or 1/2 cup onion
2 tablespoons butter
1 cup uncooked rice (long grain white, basmati or jasmine)
1 (15 ounce) can chicken broth or 1 (15 ounce) can chicken stock
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 400 degrees.
  • Use a saute pan with straight sides with a tight fitting lid.
  • Saute onion or shallot in butter until soft, Add uncooked rice and saute, stirring for 3 - 4 minutes.
  • Add chicken broth, salt and pepper.
  • Bring to a boil, cover and put into oven for 16 minutes.
  • Remove from oven and let sit covered for 10 minutes.
  • Remove lid, fluff with a fork and serve.
  • Note recipe can be doubled.

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