Perfect Rice Every Time Recipes

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:

• WASH THE RICE: Rinse under running water, rubbing the grains together between the palms of your hands; continue this rinsing until the water runs fairly clear. THIS WILL TAKE A COUPLE MINUTES; DON'T RUSH THIS MOST IMPORTANT STEP!
• Place rice in a covered sauce pan; add water to 1/2-inch above the rice; put on high heat. Stay in the area -- don't fall asleep -- PAY ATTENTION!
• As soon as it boils rapidly, reduce heat to medium/low and keep simmering for 10 minutes. DO NOT PEEK. DO NOT OPEN THE LID.
• Remove pot from burner but STILL DO NOT OPEN THE LID; let the rice rest undisturbed for five minutes.
• Fluff the rice with a pair of chopsticks before serving.

Steps:

• Wash your rice thoroughly in cold running water.
• Bring the saucepan part of a double boiler of salted water to the boil.
• Tip in your washed rice, stir briefly and bring back to the boil.
• Time for exactly 5 minutes.
• Turn the rice into the top of your double boiler (one with holes), place an inch of boiling water from the kettle in it (the bottom bit) and place the rice back over it.
• Cover and steam for a further 10 minutes.
• *note*this recipe is for"standard" long grain rice, different types of rice will need less cooking at this stage-jasmine and basmati in paricular take only about a further 7 minutes, whilst koshihikari for sushi seems to need a little longer.

Steps:

• Put the rice and salt in a 2-quart saucepan, add 2 cups of water, and cover the pan with a tight-fitting lid. Bring to a boil, then reduce the heat to the lowest possible setting. Cook for 14 minutes.
• Turn off heat and let the rice steam in the pan for 5 more minutes. Fluff the rice with a fork.

Steps:

• Place three cups uncooked rice in a large microwave safe bowl. Using cold water, rinse the rice until the water runs clear.
• I use a small spoon to swirl the rice in the water. Once the water is clear, drain the rice.
• Add 6 cups fresh water to the rice, and the butter if using. Add any additional seasonings of your choice.
• Microwave uncovered full power(100%) for 15 minutes. Do not remove bowl from oven. Microwave uncovered at 50% power an additional 20 minutes.
• Remove bowl from oven. Cover and let stand an additional 5 minutes. Fluff with a fork.

Steps:

• Preheat oven to 400 degrees.
• Use a saute pan with straight sides with a tight fitting lid.
• Saute onion or shallot in butter until soft, Add uncooked rice and saute, stirring for 3 - 4 minutes.
• Add chicken broth, salt and pepper.
• Bring to a boil, cover and put into oven for 16 minutes.
• Remove from oven and let sit covered for 10 minutes.
• Remove lid, fluff with a fork and serve.
• Note recipe can be doubled.