Burn Rice Recipes

Steps:

• Pour rice into a bowl, and fill it with cold water. Swirl the grains, using your fingers. Tip out any starchy water, and repeat until water runs almost clear.
• Combine rice and water in a pot: For most long-grain and medium-grain rice, pair 1 cup rice and 1 1/3 cups water. For short-grain rice, use 1 cup rice and 1 cup water. For most brown rice, combine 1 cup rice and 1 3/4 cups water. The rice and water should not come more than halfway up the sides of your pot; the mixture will double in volume as it cooks.
• Bring water to a hard boil over medium-high heat. The water's entire surface should break with big, constant bubbles. As soon as water is boiling, give it a vigorous stir with a spatula or wooden spoon, making sure to scrape at any grains at the bottom of the pot. Cover it with a lid and turn the heat to low.
• Cook long-grain and medium-grain rice for 15 minutes; short-grain varieties for 20 minutes; and brown rice for 30 minutes.
• When allotted time has passed, or when you hear a change in sound - if you listen closely, you'll notice the sounds will slowly change from a bubbly simmer to a steamy sort of flutter - turn off heat and let rice rest for about 10 to 15 minutes before serving.

Steps:

• Put the rice and oil to fry in a small pan at high heat, stirring from time to time, until golden (about 5 minutes).
• At the same time put the water to boil.
• When the water is boiling, add it to the rice (take care, it will bubble violently).
• Add the salt.
• Turn the heat to low and put the lid loosely on the pan.
• Let it simmer for 12-15 minutes or until all the water is absorbed.
• Remove from the heat and let it wait covered for 5-10 minutes.
• Serve as a side dish to any meat or with beans.