Perfect Cooked Rice Recipes

Steps:

• Melt butter in a medium saucepan over medium heat. Add rice and stir to coat. Cook until rice grains begin to turn opaque, 1 to 2 minutes; do not brown. Add water and salt.
• Bring to a boil; reduce heat to low. Cover and let simmer for 15 minutes. Do not lift the lid.
• Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

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:

• Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain.
• Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

Steps:

• Melt butter in a 2-quart saucepan over medium heat. Add shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper, to taste, and add the warmed stock. Add the smashed garlic and sprigs of thyme. Cover with a tight fitting lid. Cook for 15 to 17 minutes.
• Remove the thyme and garlic. Fluff with a fork and add fresh chopped parsley.

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:

• Place rice in a pot with sufficient water to cover. Wash rice three times in the cold water in the pot by rubbing it between your hands. Drain well after washing. Add 15 ounces water to the rice and allow it to rest for 1 hour before cooking. I prefer that so-called old rice be used - 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.

Steps:

• In a saucepan with a good fitting lid bring water, salt and optional ingredients if desired to a boil. The salt and butter are simply for flavor. The vinegar keeps your grains separated and gives you a prettier dish. No one will taste the vinegar at all!
• Add rice and stir.
• Cover and reduce heat to low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
• Cook for 20 minutes.
• DO NOT LIFT LID!
• The steam that is trapped inside the pan is what allows the rice to cook properly.
• Remove from heat and fluff with fork.
• Serve!