Utterly Foolproof Rice Recipes
NO FAIL FOOLPROOF RICE
You will never have to worry about burning the pot dry again! It works EVERY TIME and you don't have to stand around to watch. Very easy!
Provided by Carola in Perth
Categories Rice
Time 31m
Yield 6 serving(s)
Number Of Ingredients 2
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.
FOOL- PROOF WHITE RICE
I am always hearing people complain about how their rice never turns out right. Here is a simple recipe for basic rice that turns out right every time. No fancy contraption needed-- just a simple pot with a lid!
Provided by Sommer Clary
Categories White Rice
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 181.1, Fat 1.4, SaturatedFat 0.2, Sodium 41.4, Carbohydrate 37.8, Fiber 1.3, Protein 3.1
FOOLPROOF LONG-GRAIN RICE
The following method is our favorite way to cook long-grain rice-we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.
Categories Rice Side Vegetarian Quick & Easy Wheat/Gluten-Free Party Potluck Gourmet Fat Free Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 4‚ cups, serving 6
Number Of Ingredients 3
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
I got so tired of doing brown rice on the stovetop -- messes from sputtery lidsz and boil-overs, burnt or stuck rice in the pot. But I really didn't want another appliance (rice cooker)... But this method is GREAT and foolproof! NO MESS, easy and you don't hav to watch like a hawk. I'm sure this would work for any kind of rice, but you'd have to adjust time and the amount of water. I'll never do brown rice on the stovvetop again!
Provided by Meredith K.
Categories Brown Rice
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
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).
Nutrition Facts : Calories 174.4, Fat 1.7, SaturatedFat 0.3, Sodium 199.2, Carbohydrate 35.7, Fiber 1.6, Sugar 0.4, Protein 3.7
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