medium grain rice

This recipe shows you how easy it is to cook rice in a rice cooker!

How to Cook Rice in a Rice Cooker

tap water (for rinsing)

c rice (short grain, long grain,

c filtered water

Measure out 2 cup of rice and add to the rice maker pot. My rice maker comes with a measuring cup and I always use this to measure both rice and water.

Rinse the rice in the pot under cold running water. Use your hands to move the rice around gently to clean the grains. Pour out the water once it starts to change color. Repeat this process 2 times. Make sure to drain all the water when finished.

After you clean the rice and remove the rinsing water, add 2 cups of filtered water to the pot.

Return the rice pot to the rice maker. Make sure your rice maker is on and follow the manual instructions. Our rice cooker provides a “quick” setting along with a “normal” setting. I more often than not choose “quick” because it gives me the same results for a shorter amount of time. While the rice is cooking, do not lift the lid so as not to lose steam.

Once the rice is done, leave the cooker closed for an additional 5 minutes.

Open the lid and fluff the rice with a rice paddle.

Serve rice onto bowls and enjoy.

When most people think of Mexican rice, they think of the typical tomato-flavored rice.  When I've been in Mexico, however, I've been served this type of white rice often.  This recipe is authentic Mexican and comes from Rick Bayless.

Arroz Blanco (Mexican White Rice)

chicken broth

salt

vegetable oil olive oil

white rice,

white onion, chopped

garlic cloves,

lime juice

flat-leaf parsley, for garnish

In small saucepan or microwave oven, heat broth or water until steaming.

Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.

In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.

When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.

Add garlic and stir for a few seconds, until fragrant.  Do not let grains brown.

Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan.

Cover and cook over the lowest heat for 15 minutes--temperature should be low enough that only the slightest hint of steam escapes lid.

Remove pan from heat and let stand covered for 5 minutes.

Uncover and test a grain of rice: if still a little hard, re-cover pan and set over low heat for about 5 min.; if rice has absorbed all liquid and is completely dry, sprinkle on 2 tablespoons water before returning to heat.

When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.

My oldest daughter and I love Chipotle's rice and this is good enough for them.  I put in cilantro instead of parsely as that is what the restaurant uses.  I've made it 3 times since I found this recipe (within 2 weeks) and it is absolutley wonderful!  Thanks for a great addition to mexican night at our house!

This recipe for a rich, winter-y rice porridge comes from Minh Phan, the owner of Porridge + Puffs in Los Angeles. Ms. Phan is a porridge whisperer, creating all kinds of complex, beautiful rice bowls, and her velvet porridge rich with roasted squash is no exception. To make a simple version of it at home, roast a mix of squash then purée it with brown butter and a little half and half. Stir the mixture into loose, cooked rice for a comforting meal you can eat plain, topped with pickled vegetables and herbs, some browned sausage or dressed salad leaves. Ms. Phan lets the cooked rice rest overnight so the grains absorb the seasoning evenly, but if you’re in a rush, you can go ahead and eat it right away.

Rice Porridge With Squash and Brown Butter

water

white rice

kosher salt,

Black pepper,

squash,

vegetable oil

unsalted butter

half-and-half

herbs,

vegetables,

In a pot, add the cold water and rice, and place over medium heat. Slowly bring to a boil, stirring occasionally to keep rice from sticking to the bottom of the pan, then turn down to low heat and simmer. When rice is tender and water is almost evaporated, about 20 minutes, season the rice, and stir well. Cool at room temperature, then transfer to the fridge overnight.

Heat the oven to 400. Halve the squash, then use a knife to remove the skin, and roughly chop squash into 2-inch pieces. Toss with oil, and spread on a baking sheet. Sprinkle with salt, and roast for 30 minutes, or until browned and tender all the way through.

In a saucepan over medium heat, melt the butter, and simmer until the butter spatters and the milk solids turn brown, about 10 minutes. Set aside to cool for a few minutes. Add the squash, browned butter and half-and-half to a blender and purée, stopping to scrape down the sides as needed to get a very evenly smooth purée. Add a splash more water if needed to help the blades catch the squash.

After the rice has rested for about 8 hours, or overnight, warm it in a large saucepan over medium heat, stirring gently with a splash of water. The porridge should be thick and shiny, but not soupy, with the texture of a soft risotto. When it is warm, add the squash purée, and stir well. Simmer everything together on low heat for about five minutes, then taste and season as needed with salt and pepper. Ladle hot porridge into bowls, and garnish with a mix of fresh herbs and pickled vegetables.

I started doing this to save some time in the evenings. I don't like using that 10 minute Uncle Ben's but I do like having my rice ready that fast ;O). I really like using sushi rice! Use whatever rice you prefer!

Plain Rice --  Make Ahead OAMC Throw It in the Freezer!!

rice

Cook as directed in rice cooker (or your preferred method).

When rice is done immediately rinse, in strainer, with cold water till rice is cool (to stop cooking). Fill ziplock baggies (quart size) with 2 cups of rice each. Flatten out and remove air. Makes 4 bags. (You can do 1 cup bags too ~ Use smaller baggies like sandwich or snack ones) I usually have 1/2 - 1 cup rice leftover which I just make a little dish for myself with.

Use one bag for 2 of you ~ Two bags for 4 of you :O) Just take out of the freezer in the morning and throw in the fridge till you start cooking!

I have been doing this for a while now......never thought to post it so other knew also.  Works great everytime. When I need to make rice because freezer is empty, I usually cook a whole bag and then package and freeze into meal size portions and individual portions for a fast lunch, just add left over meats.

This is one of my all time favorite dishes. I've been experimenting for a year now and I think I've finally got it perfect. This recipe is for an 18&quot; pallera cooked on an open flame (a weber grill works perfectly). For a smaller pan and stovetop cooking half the recipe.
Note: Some purists say an 'authentic' paella doesn't mix meat and seafood. I see it as a matter of taste, and most of the paella I've had from various regions throughout Spain has been mixed. I leave the arguments to the old men in Valencia.

Authentic Spanish Paella

bomba

chicken stock

onion,

large bell pepper, diced

-15 flat green beans

plum tomatoes,

tomato paste

shrimp (feel free to add clams, calamari, prawns

-3 lbs rabbit

chorizo sausages, frito sliced into 1 inch pieces

parsley

thyme

paprika

saffron

lemons, quartered

It's best to have all of your ingredients prepared before you start cooking.

Prepare the rabbit by separating the legs, cutting remaining meat into small slices and lightly salting. (In my area rabbit is seasonal. During the summer and fall I substitute with chicken legs).

I peel my shrimp, leaving only the tail and then salt them. In Spain they tend to leave the shrimp unshelled.

I always try to make my chicken stock from scratch (time permitting), adding a bit of rosemary, a tiny pinch of saffron and a bit of thyme. If you're going to use bouillon, I'd recommend at least heating it up with these herbs and then straining before you start.

Keep your stock hot but not boiling as you cook.

Coat the bottom of your pallera/pan with olive oil.

Brown your chorizo over high heat for 1-2 minutes. Do not fully cook, just get the outside well browned. Set aside. This should add a nice red color and a hell of a flavor to your oil.

Brown the Rabbit for 2-3 minutes. It should not be fully cooked. Set aside.

Brown garlic, onion and bell pepper until they're softened, adding plum tomatoes shortly before the mixture is finished.

Push the vegetables to one side of the pan and on the other add the half can of tomato paste. Caramelize it, flipping it and spreading it until it begins to loosen (1-2 min over hight heat).

Mix all of the vegetables and meats together with the caramelized tomato paste also adding the paprika, parsley and thyme.

Add rice, mixing together and stirring as the rice browns (1-1 1/2) minutes. As the rice browns mix in the saffron. Make sure to break it between your fingers and stir it in to release all those tasty oils.

When the rice is slightly translucent add enough chicken stock to cover the whole mixture. If it's been kept warm, it will begin to boil almost immediately. Lower to a medium heat but keep it at a steady boil.

This is where paella is made and broken. I stir a few times in the first 5-10 minutes, adding broth as necessary to keep the rice fully covered. After this you must let the paella SIT! Let it cook another 10-20 minutes (I find that this step takes longer on a stovetop), adding broth bit by bit to keep the rice submerged until the rice on the top is al dente. Don't worry about rice burning to the bottom, this part (which actually has a name which escapes me at the moment, it's something like socarrat) is a tasty delicacy.

Once you've stirred the paella for the last time and are letting cook, when you have about 8 minutes left to cook lay shrimp on top, turning over after 2-4 minutes to cook other side.

When the rice on top is still quite al dente, take paella off of heat and cover. You must let it sit for 15-20 minutes. I've taken the lid off prematurely and ended up with a crunchy mess. Patience is the key.

Once you're sure it's ready uncover, garnish with lemon wedges and enjoy!

I really wish that people would stop reviewing recipes that they have totally changed. I only want to hear from people who actually cooked this paella with the ingredients and techniques that the writer describes. If you want to create your own recipe, be my guest; but don't do it at the the expense of this fine cook. And please, paella is made with whatever you have on hand. It's a dish for common people, not food snobs.

Make and share this Crock Pot Kitchari recipe from Food.com.

Crock Pot Kitchari

yellow split mung dal

cinnamon

cardamom

black pepper

cloves

turmeric

bay leaf

ginger

coconut

cilantro

white basmati rice, rinsed

whole wheat tortillas

Rince the dal and remove any debris.  Combine the dal and 6 cups of the water in the slow cooker.

In a medium size skillet, melt the butter over medium heat.  Add the ground spices, cook 1-2 minutes, stirring constantly, just to heat and gently toast them.  Stir into the dal and add the bay leaf.  Cover and cook on LOW for 4 to 5 hours.  The mixture will be soupy.

In a blender or small food processor, combine the ginger, coconut, cilantro, and remaining 1/2 cup of water and process until smooth.  Add to the cooker along with the rice, cover, and cook on LOW until the rice is tender, 1 to 1 1/2 hours longer.

Remove the bay leaf and season with salt.  Serve the soup hot in bowls with some warm whole wheat tortillas or chapatis.

Kimchi fried rice doesn’t need a weeknight makeover — it’s already so easy. But this oven method maximizes the surface area of the dish by using a sheet pan, increasing the potential for that coveted nurungji, or scorched rice. By baking this dish, you can start with fresh rice (no need for day-old), as the dry oven heat draws out the moisture from the moist grains and turns them crispy-chewy, plus the only active cooking required here is stirring together the ingredients. The oven handles the rest, which means no actual stir-frying. Eggs cracked on top, gently baked to silky perfection, are a necessary finish, as the runny yolks sauce the gochugaru-stained rice.

Sheet-Pan Kimchi Fried Rice

sesame oil

gochujang

napa cabbage kimchi

soy sauce

sugar

Salt

unsalted butter,

gim (often labeled as roasted seaweed), crushed

eggs

Place the rice in a sieve and rinse it under cold running water, shaking constantly, just a few seconds. Add the rinsed rice and 2 cups cold water to a rice cooker or medium pot and soak for 10 minutes. If using a rice cooker, turn it on and cook rice until soft and fluffy. If using a pot, bring the water to a simmer over high heat, then reduce the heat to very low, cover and continue simmering, without peeking, for 20 minutes; remove the pot from the heat and let the rice finish steaming, still covered, until the grains are soft, distended and a little shiny, about 10 minutes. Uncover your cooked rice, fluff with a fork and set aside.

Position a rack in the middle of the oven and heat to 425 degrees.

In a large bowl, whisk together the sesame oil, gochujang, kimchi juice, soy sauce and sugar. Season generously with salt, then stir in the chopped kimchi and onion. Add the cooked rice, butter and seaweed and stir to combine. Taste and adjust seasoning with salt.

Transfer the rice mixture to a large rimmed sheet pan and spread out loosely. Bake until the top of the rice is crispy and chewy but not burnt, 25 to 30 minutes, opening the oven door halfway through (to check on it, but also to let excess moisture out during the cooking).

Remove the pan from the oven. Using a spoon, create 6 shallow depressions in the rice. Crack the eggs into the depressions and place the pan back in the oven until the egg whites have just set, 3 to 6 minutes. Serve immediately, while the eggs are still runny.

This is totally and utterly comfort food for Asians. Posted this recipe for Skipper/Sy. It is a total self-creation that has become a staple in my family. We actually have craving for this. A total balanced meal, all in one. You can substitute the chicken with beef or pork. Still good. :) It can be served to toddlers cos it is very soft. Asian toddlers eat congee quite a bit.

Chicken and Vegetables Congee (Chok)

chicken thighs

scallops

garlic cloves, skinned and crushed

ginger, thick, crushed (2cm) (optional)

oyster sauce

Chinese wine or 2 tablespoons sherry wine

soya sauce

white pepper black pepper

low-sodium worcestershire sauce

carrot (sliced about 1 cm in thickness)

broccoli (chopped up to bite size)

chopped green onion

chopped cilantro

white pepper

Cut the chicken thighs up into two inch lengths.

Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil.

Leave the chicken to marinate in the fridge for about 30 min or longer.

(the longer it is left to marinate, the tastier the chicken will be.) Grab a large pot, pour the rice, water, ginger, garlic and dried scallops inches.

Let this boil on a low heat for about 1 hour.

(this is to bring out the flavor or the spices and scallops) Do check on the congee frequently and give it a stir, so that the rice doesn't stick and burn at the bottom of the pot.

NOTE: The congee is boiled at low heat, so that the congee will be smooth.

NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier.

Pour in the carrots, and allow the congee to continue simmering.

Take the chicken out of the fridge, and pour it into the congee.

(a fair bit of water would have disappeared by now; thus adding the chicken won't cause it to overflow) Add 2 cups boiling hot water into the pot, and stir the congee.

Allow the congee to cook until you are happy with the thickness of the congee.

Bring the congee to a boil, while continuously stirring it.

Once it boils, turn the heat off, and drop the two eggs into the pot of congee.

Leave it for about 30 seconds, and give it a good stir to break up the egg totally and it mixes very well into the congee.

This recipe is a "5 Stars Plus" rated meal. If I could add a few more stars I would!  

I love Chinese Congee/Jook/Chok and this recipe is one of the best I have ever had. It is creamy, smooth, tasty but not over powering with seasonings. Plus the chicken was tender as well. It is the perfect meal for a cold winters day here in the Northeastern part of the USA. 

Great Recipe... from a special Singapore cook!

I've made this several times already.  I usually halve the recipe because the original is quite large.  Our family can't take spicy well, so I only put one teaspoon of white pepper instead of a tablespoon.  For this recipe, white pepper is definitely better than black pepper.

Oh, yuuuummmm!  I had no idea what Congee (Chok) was and now I'm a fan.  It came together just as directed and was so flavorful. Can't wait to make it again, I think I can do an even better job, now that I know what's what.I'm sure I can make it even creamier by more closely following the instructions-stir, stir, stir. I was fairly certain that I'm too wimpy to deal with that much pepper so I cut it in half and that was just about right for me.  Congee reminds me a lot of etoufee gravy, just a bit thicker. 

I was really disappointed in this congee recipe, it calls for way too much pepper and the consistency was really not right - too thick. The flavor was off and there was too much garlic. Overall, I&#039;d say it&#039;s the worst congee recipe I&#039;ve ever tried. Definitely ease off the pepper, I ended up throwing most of the soup away. :(

Thank goodness I found this recipe because I wanted to make a congee buffet for a party and this recipe turned out spectacularly well! A chef who was invited told me it was the best congee he ever ate, and in this country, authentic congee restaurants are all over the place so that&#039;s really saying something :) My mother in law was sceptical at first but after they tried it, my whole family loves it. Thank you so much for sharing the recipe! Oh and a tip - we make a bean and pork paste side dish and people just add it to the congee and it&#039;s the perfect addition even though the dish is super tasty on its own!

My family loves this recipe. I couldn't find the dried scallops and so after marinating, I deboned the thighs and added the bones when I poured the rice into the pot.  I didn't need to add an additional 2 cups boiling water when I added the chicken because there was enough water to cook the chicken since it was now boneless. I wonder if it would be better to shred the chicken instead of serving it in large chunks? Also, my family prefers using black  instead of white pepper because it gave a kick to the dish. I also served this with diced century eggs which I've seen served at hotel breakfast buffets.

I've made this a few times now, good recipe! I don't use the broccoli or carrot though as I'm used to having it quite plain. Even my boyfriend liked it, and he's a picky eater!

I liked it, but my husband didn't..thus leaving me with congee to last for a week for me alone to eat. He even said cooking the  chicken for 15 mins isn't enough to cook it and said it was undone even if I cooked it for more than that time stated. So we compromised and rated it into 3.

Best congee I've ever made. I was a bit frustrated by how "non-specific" some of the ingredients were (a slice of ginger? how big a slice? 1"? 3"? 1/4"?) and a tablespoon of white pepper seemed AWFULLY much, but I confess, it's delicious!

a pretty authentic asian meal that's not too heavy but tastes good.

This was my first time making congee, because I had some dental work done and couldn't eat anything hard because it hurt so much.  I used chicken breast instead of thigh, I also put a bag of mixed veggies into it for a bit more color.  And I like my stuff a little spicy so I added grated ginger into my bowl.  My 1 year5 month old son gobbled it up too.  This is a light and filling meal, good for dieting too.  Thank you for sharing this recipe!

Great recipe and quite straight forward to follow.  Had a heck of a time trying to find dried scallops so I had to make it without the seafood aspect :(  None-the-less, it turned out quite well.  Also, pay no attention to the number of servings off under Nutrition Facts.  I had two servings last night and barely made a dent in what had to be at least two gallons of congee.  I could probably sustain myself for a week on nothing but what this recipe yielded.  I spoke w/ a friend from Taiwan and he said that this stuff stays good for a while.  Traditionally I only keep foods for 3 days, any chance that you could give an estimate on how long this lasts?  Especially since it's such a high yield recipe.  Oh and she's not kidding when she says to stir it frequently.  The rice sticks to the bottom of the pot VERY easily.  Only make this if you can devote your full attention to it as it's cooking.

I made this soup last night and it is outstanding. The recipe is easy to follow and delicious. 

This congee is spectacularly tasty and the directions are very easy to follow.  I tried congee for the first time at Sydney Airport, when I couldn't find anything else I could eat for breakfast.  This version is far superior - I'm looking forward to congee for breakfast this week!  Thanks KitchenManiac for sharing this wonderful recipe.

I've never had Congee (Chok). I'm glad I have now. This tastes great. My 15 month old gobbled it up. A great comfort food.

Top 8 medium grain rice recipes from across the web

The most viewed medium grain rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

How to Cook Rice in a Rice Cooker

Arroz Blanco (Mexican White Rice)

Rice Porridge With Squash and Brown...

Plain Rice -- Make Ahead OAMC Thro...

Authentic Spanish Paella

Crock Pot Kitchari

Sheet-Pan Kimchi Fried Rice

Chicken and Vegetables Congee (Chok...

Top 8 medium grain rice recipes from across the web

The most viewed medium grain rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Cook Rice in a Rice Cooker

Arroz Blanco (Mexican White Rice)

Rice Porridge With Squash and Brown...

Plain Rice -- Make Ahead OAMC Thro...

Authentic Spanish Paella

Crock Pot Kitchari

Sheet-Pan Kimchi Fried Rice

Chicken and Vegetables Congee (Chok...

The most viewed medium grain rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine