Never Fail Perfect Cooked Rice Recipes

Steps:

• Combine the rice, salt and 1 1/2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until all liquid is absorbed, about 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

Steps:

• Wash rice thoroughly in cold water. This step is very important. It should not have any of the murky water coming out of it once you are done. This is easiest done in a seive.
• Leave the washed rice in the seive and put in the pot and cover with cold water for at least one hour.
• Empty pot of water and shake the rice to get rid of any excess water.
• Put rice and cooking water in a pot. You can either do rice 1:1 water or you can increase the water by 10%.
• Bring to the boil over a high heat Then turn the heat down to low. *DO NOT OPEN THE LID AT ALL*.
• Cook for 10 minutes.
• Remove from the heat and leave for 5 minutes with the lid on.

Steps:

• If you're cooking Dessert Rice use Water.
• If you're cooking Side dish Rice use Chicken Stock.
• Bring the liquid to a boil.
• Add the Rice, when the liquid comes back to a boil reduce the heat to a bare simmer.
• Cover and simmer for 20 min.
• For Brown Basmati Rice simmer 40 min.
• NO PEEKING, YOU'LL SPOIL IT! If you let the heat out it changes the cooking time!
• After the full 20 minutes remove from heat and fluff the rice with a fork.
• A bit of Saffron added at this time is a good idea for side dish rice.

Steps:

• Place rice in a pot with sufficient water to cover. Wash rice in the cold water in the pot by rubbing it between your hands and then drain using a strainer. Add more water to pot and repeat process for a total of 3x. Drain well after washing.
• Add 15 ounces water to the rice and allow it to rest for 1 hour before cooking.
• It is best to use that so-called "old rice" - rice that has been lying about in sacks for extended periods, for it will absorb water better and will cook easier. (It is often suggested that a ratio of 2 cups of rice to 2 cups of water be used. This is unsatisfactory because it will be too soft.).
• Begin cooking the rice, uncovered, over high heat, by bringing the water to a boil. Stir the rice with the wooden spoon or chopsticks and cook about 4 minutes or until the water is absorbed, or evaporates. Even after the water is gone, the rice will continue to be quite hard. Cover the pot and cook over very low heat for about 8 minutes more, stirring the rice from time to time.
• Turn off the heat and loosen the rice with the wooden spoon or chopsticks. This will help it retain its fluffiness. Cover tightly until ready to serve. Just before serving, stir and loosen the rice once again. Well-cooked rice will have absorbed the water but will not be lumpy, nor will the kernels stick together. They will be firm and separate. The rice may be kept hot in a warm oven for an hour without drying out.
• Note: The older the rice the higher the yield.

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.

Steps:

• Measure your rice into a pot and cover it with water until the water is apprx 1/2" over the top of the rice.
• Soak the rice for at least 1 hour.
• Pour off the water and replace with fresh water,again, the water should be apprx 1/2" over the top of the rice.
• Add 1 tsp of stock powder if using.
• Bring rice to a boil,uncovered, simmer for apprx 7 minutes, keep checking until the kernels are perfect.
• Drain in a sieve and run hot water through it.
• Serve now or return to the pot lid on and keep over lowest stove temp until the rest of your dinner is ready.It can sit like this for up to 10 minutes.