Never Fail Rice Recipes

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.

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.

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:

• Melt butter or margarine in a saucepan with a tight-fitting lid.
• Saute the onion and garlic with thyme until soft (about 3-4 minutes).
• Add in rice and stir with wooden spoon for 5 minutes to coat in the butter.
• Slowly add in chicken broth and bring to a boil, reduce heat and season with black pepper; cover tightly and simmer on top of the stove for about 15-17 minutes, or until the rice is tender.
• Season with salt.