Utterly Foolproof Rice Recipes

FOOL- PROOF WHITE RICE

Steps:

• Bring water to a boil.
• Add oil, salt, and rice. Stir, cover with lid, and reduce heat to low.
• Simmer for 15 minutes.
• Turn off heat, remove lid, and fluff with a fork. Serve immediately.

NO FAIL FOOLPROOF RICE

Steps:

• Combine rice and water in a medium to large saucepan with a secure fitting lid (vents closed).
• Bring to the boil (you will see bubbles forming around the lid - do NOT open the lid) and turn off the heat.
• Leave to stand for about 20-25 minutes. Do not, I repeat, DO NOT open the lid at any time until after the 25 minutes is up.
• Fluff the rice with a fork and serve immediately.

PERFECT RICE

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.

FOOLPROOF LONG-GRAIN RICE

Steps:

• In a 2 1/2- to 3-quart heavy saucepan combine all ingredients and boil, uncovered, until steam holes appear in rice and grains on surface appear dry, about 8 minutes. Cover pan and cook rice over very low heat 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes.
• Fluff rice with a fork before serving.

FOOLPROOF BAKED BROWN RICE

Steps:

• Preheat oven to 375°F.
• Put water, rice, salt and oil in an oven-safe pot with a tight-fitting lid. (A dutch oven works great.) Bring to a boil on the stove.
• AS SOON AS IT BOILS, remove from heat and put in the preheated oven.
• Bake 30 - 35 minutes.
• Remove from oven and fluff with a fork.
• NOTE: It's okay if there seems to be a little bit of water left when you take it out of the oven; it will be absorbed as it sits.
• NOTE 2: You can use more or less of the oil and salt as your taste and diet dictate, but using at least a little of each makes the rice taste better (the salt) and prevents the grains from clumping together (the oil).

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.