Perfect Rice In A Rush Recipes
PERFECT RICE IN A RUSH
Steps:
- Pour the water into an electric kettle. Place the butter into a medium saucepan and set over high heat. Gently jiggle until the bubbling ceases and the butter just begins to brown. Flip on the electric kettle. Add the rice and salt to the saucepan and stir constantly until the kettle clicks off or the rice begins to brown, whichever comes first. Carefully add the water to the pan, stir and cover with a lid. Decrease the heat to low and cook for 20 minutes. Remove from the heat, let stand for 5 minutes, and uncover. Fluff with a fork and serve.
PERFECT RICE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 3 to 5 servings
Number Of Ingredients 8
Steps:
- Melt butter in a 2-quart saucepan over medium heat. Add shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper, to taste, and add the warmed stock. Add the smashed garlic and sprigs of thyme. Cover with a tight fitting lid. Cook for 15 to 17 minutes.
- Remove the thyme and garlic. Fluff with a fork and add fresh chopped parsley.
PERFECT RICE EVERY TIME
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
Cooking rice on the stove is easy, as long as you keep these tips in mind: To trap the steam, leave the lid on as much as possible while cooking; let the rice sit afterward to absorb the water completely; and always fluff it with a fork just before serving. It also helps to have a basic understanding about the different types of rice. Most rice is classified as either white or brown; the color is determined by the way that the grain is processed. White rice is stripped of its husk, bran, and germ. Brown rice has the bran and germ intact, and takes longer to cook. In general, the shorter the grain, the more starch it contains. Some types of rice, especially Asian varieties such as basmati and jasmine, benefit from rinsing to remove the excess starch and any impurities. American enriched rices, however, have been coated with vitamins, and rinsing will only serve to wash those away. If you do rinse the rice (either under running water or by submerging it in cold water and then draining it), reduce the amount of water you cook with by 1/4 cup. Finally, although many recipes call for cooking 1 cup rice with 2 cups water, try reducing the water to 1 1/2 cups; this ratio produces lighter, fluffier results.
Number Of Ingredients 0
Steps:
- Bring the water to a boil in an uncovered pan over medium-high heat; add a pinch of salt and the rice, then stir once and return to a boil. As soon as it boils, reduce the heat to low; cover, and set the timer to 15 minutes for white rice and 30 for brown.
- Leave the lid on throughout the cooking process; if you lift it, return it quickly. Toward the end of the cooking time, check the rice. You'll know it's done when there are craters in the surface that aren't full of water.
- Let the rice sit before serving, covered but removed from heat, 5 to 10 minutes for white and 15 for brown. Fluff with a fork before serving.
- If you cook rice often, you may want to invest in a rice cooker. These handy machines are nearly foolproof if you follow the manufacturer's instructions. Rice cookers will also hold cooked rice at the perfect temperature for hours. Here is the basic process:
- Put the rice in the cooker and add a pinch of salt and the water; secure the top and press the start button. The machine will automatically adjust the cooking time for white or brown rice.
- When the cooker stops, the rice is ready to eat; there is no need to let the rice sit before serving. When dishing out the rice, use a wooden or plastic spoon to avoid scratching the nonstick canister.
More about "perfect rice in a rush recipes"
RICE IN A RUSH - ALTON BROWN
From altonbrown.com
4.7/5 (29)
Category Sides & Salads
Servings 4
Total Time 35 mins
- Pour the water into an electric kettle. If you've got a thermostat on the kettle, set it to 212 degrees F (100 degrees C) and bring to a boil.
- Combine the rice, butter, and salt in a 2- to 3-quart saucepan and set over high heat. Cook, stirring constantly, until the rice just begins to take on color and smells like nutty popcorn. Very carefully pour in the boiling water and immediately cover with the lid. Reduce the heat to its lowest setting and cook for 20 minutes.
- Remove from the heat, uncover, and gently fluff the rice with a fork. Let stand for 3 to 5 minutes before serving.
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