Boiled Rice Recipes
PERFECT WHITE RICE
Make perfect white rice every time with this recipe from "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 2
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.
BOILED RICE
Prepare a simple boiled rice> All you need is a medium-sized saucepan with a well fitting lid, a sieve, a fork, a teaspoon, and measuring cups. White rice is usually clean and does not need washing to remove dust or husk bits like brown rice does. This extra step rinses off excess starch and ensures that the cooked rice is not sticky.
Provided by roja khan
Categories Pakistani
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Measure the rice and tip into a sieve. Wash the rice under running cold water until it runs clear.
- then tip the rice,oil, salt and water into a microwave-proof bowl -a Pyrex bowl is fine- with a lid that will allow steam to pass. Alternatively, cover the bowl tightly with microwavable film and pierce this three or four times with a sharp pointed knife. Cook on high for 5 minutes; then on defrost for 10-12 minutes. The rice will stay hot for up to 15 minutes if you keep it covered. I recommend this procedure only for white rice.
Nutrition Facts : Calories 362.1, Fat 5, SaturatedFat 0.8, Sodium 11.2, Carbohydrate 71.5, Fiber 3.2, Sugar 0.8, Protein 7.3
BOILED RICE
Provided by Jacques Pepin
Categories easy, quick, side dish
Time 25m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Place the oil and rice in a saucepan, and mix well. Add the water and salt, and bring to a boil, stirring occasionally, over high heat. Cover tightly, reduce the heat to very low, and simmer gently for 20 minutes.
- Fluff with a fork, and serve with the chili.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 198 milligrams, Sugar 0 grams
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- Bring the water to a boil and pour in the rice (no need to rinse). Give it a stir so that the rice is covered by the water, put a lid on the pan and cook for 20 minutes on the lowest heat on your smallest burner - if using gas. Go for a low-medium temperature for induction.
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