rice recipe

A foolproof recipe for cooking white rice.

How to Cook Perfect Rice on the Stove

water

salt

butter

long grain white rice

Bring the water to boil in a medium saucepan. Add the salt and butter and allow the butter to melt.

When the water has returned to a boil, stir in the rice. Let the water return to a light simmer. Stir again, cover the pot and turn the heat down to low. Keep the rice simmering slightly, and keep the pot covered (you may have to peek after a few minutes to make sure the heat is at the correct temperature, but then let it cook, covered). Start checking to see if the rice is tender and all of the liquid is absorbed at about 17 minutes. It may take up to 25, especially if you are making a larger quantity of rice.

When the rice is cooked, turn off the heat and let it sit for another couple of minutes to finish absorbing any liquid. Take off the lid, fluff the rice with a fork and let it sit for another 2 minutes or so, so that some of the excess moisture in the rice dries off.

https://www.youtube.com/watch?v=GLMMhhtuVAw

This is it – the foolproof recipe for how to cook perfect rice on the stove. If cooking rice makes you nervous, know that you are not alone.  Even really accomplished cooks get intimidated by plain old rice.

CLICK HERE for the FULL recipe -- https://themom100.com/recipe/how-to-cook-perfect-rice-on-the-stove-2/

There are a lot of ways you can go wrong cooking rice.

How To Cook Rice

c. white long grain rice

Kosher salt

I live at 5,300 ft elevation and I cook on a gas stove with propane, so I thought I'd put in my changes for anyone in the same circumstances. This is a great recipe. For higher elevation and hotter cooking stoves add 1/3 cup water for a total of 2 1/3 cups water. Follow the recipe exactly as written except use a flame tamer under the pot, cook it for 25 minutes, then remove from heat as directed &amp; let it stand for 5 more minutes before fluffing with a fork.

This recipe is perfect! I have been struggling to make good rice for a while and followed many recipes and my rice always came out hard. I think the most important part was watching the video, and seeing specifically what the "gentle simmer" appeared to be. I also, washed my rice until the water was clear and then soaked it for about 10 minutes. Used Carolina Basmati rice, followed the label instructions for water to rice ratio but followed temperature and time instructions in this guide and came out perfect!!

Well I guess I don't have the knack for making rice on the stovetop. I've tried this recipe 3 times. I do not live at high elevation. I have a fairly new electric stove. With my burner on the lowest setting the rice is boiling hard enough that I have to tilt the lid or risk having the rice boil over. I end up having to leave the rice on the stove for 40 mins, still not done, and finish it in the microwave.  )-:

This was so easy! The rice was perfect! I had never made rice before. Thank you!!

Just made this recipe and its great. Thank you

Followed the instructions exactly... At 30 minutes my brown rice was horribly burnt. Not sure what I did wrong, I made sure to turn down the heat after adding the rice.

This worked perfect for me, my first time cooking rice and it tastes amazing.

This is not how rice should be cooked. 
For perfect rice it should be :
 1 1/2 cup of water for 1 cup of rice, stop the heat as soon as the water runs out, then let sit for 10 minutes. 

You should NEVER have to drain the water.

My pot kept overflowing even when on the lowest heat! Changed it over to a weaker stove and seemed to do the trick but had to have the lid ajar.

I'm almost 13 years old, and if you do this recipe step by step and watch the rice, you will make perfect rice.

Works pretty great! Still a good idea to rinse your rice if you’re using a cooker though. Gets the grains clean and makes cleaning the cooker easier.

https://streaming.hearstdigitalstudios.com/584f04d8-8609-422c-a3b3-23f64e6b877d/video_rover_16x9_1080p_hd_1529070961_37339.mp4

Garlic Butter Rice has so much flavor, it makes the perfect side to go with anything! All cooked in one pot, forget about plain rice!

GARLIC BUTTER RICE

(2 ounces. | 60 grams) butter, (divided)

garlic, (minced)

chicken broth, (or vegetable stock)

parsley

black pepper

fresh chopped parsley, (plus extra to garnish)

Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add garlic and stir until fragrant, about 1 minute.

Stir in rice to coat with the garlic butter.

Add broth, dried parsley, salt and pepper. Stir well and bring to a boil.

Cover with lid and reduce heat to low so the liquid is simmering very gently. Cook until all liquid has been absorbed, about 15 minutes.

Uncover and stir through fresh parsley.

Remove from heat, cover with lid and let stand 5-10 minutes, until soft.

Fluff rice with a fork. Stir through remaining butter and season with a little extra salt, pepper and dried parsley.

Garnish with some fresh chopped parsley.

Learn to make perfectly fluffy Saffron Rice, a beautiful and savory side dish with saffron spice, onions and broth. Gluten free, Kosher

Saffron Rice

tsp saffron

tbsp extra virgin olive oil

onion

white basmati rice

chicken stock or vegetable stock

Take one half of the 1/4 tsp saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency.Add a second pinch of saffron threads to the mortar. Do not crush these threads.

Pour 1/4 cup of hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavor of the spice.

Meanwhile, sort your basmati rice and rinse in a colander. Drain.In a large heavy pot, heat extra virgin olive oil over medium. Add the minced onion to the pot and sauté for about 10 minutes, stirring very frequently, until the onion is very soft and begins to caramelize.

Add rinsed rice to the pot and sauté for one minute longer, mixing the rice together with the cooked onion.

Pour the yellow saffron liquid evenly across the top of the rice.

Add chicken or vegetable stock and salt to the pot. Bring to a boil, stir. Bring back to a boil for 30 seconds.

Cover the pot and reduce heat to low. Let the rice cook for 20 minutes. Turn off the heat, but keep pot covered, and continue to let the rice sit and steam in the covered pot for 10 minutes longer.

Fluff the rice with a fork before serving, stirring well to break up the rice and incorporate the cooked onion.

https://content.jwplatform.com/videos/ZDAYuTcw.mp4

Learn to make perfectly fluffy Saffron Rice, a beautiful and savory side dish with saffron spice, onions and broth or stock.

Glutinous rice cooked in a deliciously savoury sauce with tofu and mushrooms. This is similar to kiam peng, which I grew up eating. &#039;Kiam Peng&#039; is a Hokkien term that literally translates to ‘salty rice’ (kiam = salty, peng = rice) and despite it being called salty rice, I’d consider the flavour profile of this dish as savoury with a hint of sweetness and umami instead of just salty!Steaming the rice yields whole and really chewy grains since the grains don&#039;t cook and soak in its starch. I love the chewy bite of glutinous rice that’s so good with the savoury sauce, tofu, mushrooms, and some mustard greens. I finished it off with some roasted peanuts and chopped scallions for a super satisfying and flavour-packed rice meal.

Chinese Savoury Sticky Rice

dry glutinous rice (or short grain, see notes (205 g))

tbsp dark soy sauce

soy sauce

tbsp cane sugar

tsp sesame oil

white pepper

vegetable broth (or water)

tbsp sesame oil

tsp minced garlic

tsp minced ginger

mushrooms

g extra firm tofu (pressed and diced (see notes))

head bok choy (mustard greens,

tbsp Shaoxing wine (or dry sherry, optional)

tsp dark soy sauce

tsp cane sugar

vegetable broth (or water, adjust accordingly)

chives

peanuts

scallions

Soak the rice for at least 2 hours. I soaked mine overnight to speed up the steaming process. So the steaming time can be anywhere between 30 to 40 minutes depending on how long you soak your rice. After soaking, rinse through running water and then drain the liquid.If using shot grain rice, see notes below.

Place the rice in a steamer OR bamboo steamer lined with some parchment paper (to prevent from sticking). Spread the rice and then cover.

Steam for 30 to 40 minutes or until chewy and almost cooked through.

If using a bamboo steamer, simply heat some water on your pan or wok. Make sure not to add too much water that it can reach the base of your bamboo steamer and soak the paper/rice! Leave the water to boil. Once the water boils, place the bamboo steamer on the pot.

The cooked rice will turn translucent. You can simply try it to see if its chewy.

Rice

Mix all the ingredients together. Adjust according to your desired taste. Set aside. Note that you can always add more soy sauce later on as needed.

Sauce

Prepare the tofu, mushrooms, and greens of choice (I used mustard greens) along with the chives, garlic, and ginger.

Heat a large pan or wok over high heat.

Add in the sesame oil.

Once hot, sauté the garlic and ginger until aromatic, around 2 minutes.

Add in the tofu and then pan-fry until lightly browned on all sides. Add in the wine and soy sauces. Sauté for 2 to 3 minutes.

Sprinkle the sugar and then mix well to coat the tofu. Lower the heat to medium and leave the sugar to dissolve.

Add in the sliced mushrooms and then mix well with the tofu.

Cook the mushrooms for 2 to 3 minutes. Remove the tofu and mushrooms from the pan and then set aside.

Sauté the vegetables, if using, in the same pan with some oil until cooked through.

Set aside the vegetables as well.

Fillings

In the same pan or wok, add in the steamed glutinous rice.

Over medium low heat, add in the tofu and mushrooms.

Pour in the sauce.

Leave the rice to simmer over medium low heat and then mix it well to coat the rice with the sauce. Add 1/4 to 1/2 cup water, as needed, to completely cook down the rice. You may need more or less depending on how chewy your rice is.

Mix in the chopped chives.

Cover the pan and leave the rice cook for 2 to 3 more minutes over low heat until the rice has absorbed the excess liquid and is completely cooked through.

Afterwards, you can place the rice back into your bamboo steamer (if you used one) and serve. I placed mine back so I can easily cover it to prevent it from cooling too fast. You can also just place yours in a container with a lid to prevent from cooling too fast.

OR you can also scoop the rice and place it in a bowl.

Turn the bowl over on a plate to create a dome shape.

Top your rice with chopped scallions and roasted peanuts. Enjoy!

To Cook

Adding just a few ingredients to your rice can really make your meal pop. Try this Simple Sesame Rice with any of your Southeast Asian inspired meals.

Simple Sesame Rice

garlic (0.08)

long grain jasmine rice (0.67)

water (0.00)

Tbsp soy sauce (0.06)

Tbsp toasted sesame oil (0.15)

tsp sesame seeds (0.02)

Mince the garlic and add it to a medium sauce pot with the butter. Sauté the garlic for 1-2 minutes over medium heat, or just until the garlic begins to soften and becomes very fragrant.

Add the rice to the pot and continue to stir and cook for 2-3 minutes more to toast the rice.

Carefully add the water and soy sauce, then give the pot a brief stir to combine. Place a lid on the pot, turn the heat up to high, and allow it to come to a full boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes.

After 15 minutes, turn the heat off and let the rice rest, undisturbed and with the lid in place, for 5 minutes. After 5 minutes, remove the lid and fluff the rice with a fork. Drizzle the toasted sesame oil over top, add the sesame seeds, and gently fold the rice until the sesame oil and seeds are distributed throughout. Serve warm.

This veggie filled Spinach Rice makes a great bed for grilled meats or vegetables, and adds an extra pop of flavor thanks to feta cheese.

Spinach Rice with Feta

lb. frozen chopped spinach (0.65)

garlic, minced (0.16)

long grain white rice (0.93)

salt (0.03)

water (0.16)

Tbsp lemon juice (0.05)

feta, crumbled (1.10)

Thaw the spinach by either letting it sit out at room temperature for an hour, or by microwaving for 1-2 minutes. Squeeze the excess moisture out of the spinach (it doesn&#039;t have to be extremely dry for this recipe, just make sure it&#039;s not pooling water).

Add the minced garlic and butter to a medium sauce pot. Sauté the garlic in the butter over medium heat for 1-2 minutes.

Add the spinach, rice, salt, lemon juice, and 2.5 cups water to the sauce pot. Stir briefly to combine.

Place a lid on the pot, turn the heat up to medium-high, and allow the water to come up to a boil. Once it reaches a full boil, turn the heat down to low, and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the pot rest, without removing the lid, for an additional five minutes.

Fluff the rice with a fork, gently folding the spinach back into the rice (it tends to float to the top during cooking). Finall, sprinkle the feta over top and fold to combine again. Serve hot!

This is one of those dishes I can’t get enough of. This is my vegan take on my favourite Hong Kong Clay Pot Rice! It’s rice cooked down in a clay pot where the rice absorbs all the juices and flavours from the mushrooms, tofu, and sauce until super tasty and aromatic! I seriously couldn’t stop taking spoonfuls of this, especially when it’s freshly cooked and super warm. It’s a complete meal packed with all the goods! It’s also perfectly hearty and satisfying.You can also make this without a clay pot and use a dutch oven regulat pot/pan—just make sure your pan or cooking vessel has a lid and you’re set!

Hong Kong-Style Clay Pot Rice with Mushroom and Tofu

dry long grain white rice (150 g)

vegetable broth

tbsp organic cane sugar

tbsp vegetarian mushroom oyster sauce

neutral oil (plus more as needed)

garlic (minced)

100 g smoked tofu tofu

tbsp Shaoxing Wine (sub dry sherry or rice wine)

soy sauce (or

tsp neutral oil

You can see the video below to see how to make clay pot rice.

Wash your rice 1 to 2 times through running water than drain the excess liquid. Place the rice in the claypot and pour in the vegetable broth. Leave to soak for at least 1 hour. Note that if you soak the rice longer, it can cook faster, so adjust the cooking time as needed.

Preparing the Rice

Mix all the sauce ingredients in a small bowl until the sugar has dissolved. Set aside.

If using extra firm tofu, press the tofu to drain out excess liquid. I like to do this by wrapping it in a towel and placing a weighted flat surface on top. I leave the tofu to press for at least 10 minutes.

Slice the tofu and mushrooms into strips, around 1/2” (1.25 cm) thick each.

Heat a large pan or wok over high heat. Once hot, add in the oil and garlic. Sauté for 1 minute. Add in the sliced tofu first and then leave to lightly brown on each side, around 3 minutes in total. Add in the sugar and dark soy sauce then lower heat to medium high. Mix well to coat the tofu in the soy sauce-sugar mixture. Once the sugar has dissolved, turn up the heat to high and the pour in the Shaoxing wine and mix well until the liquid has evaporated.

Move the tofu to the side of the pan or wok and then add in more oil, if needed, then add in the mushrooms. Leave the mushrooms to cook over high heat until the sides start to turn slightly brown, around 2 minutes. Refrain from moving the mushrooms too much. Season the mushrooms with soy sauce and pepper. Mix well and leave to cook for another 1 to 2 minutes. Turn off the heat then set the mushrooms and tofu aside.

In the same pan or wok over high heat, quickly sauté the bok choy with some oil until half-cooked. Set aside as well.

Tofu, Mushrooms, and Bok Choy

After the rice has soaked for 1 hour, place it on your stove or burner at medium heat. Mix the rice around until it starts to boil. Lower the heat to medium and then keep mixing until the rice starts to absorb the liquid and will slowly cook down. Once the rice has absorbed almost all of the water, cover the rice and then leave it to cook over very low heat for 8 to 10 minutes. Low heat is essential or else your rice can quickly burn at the bottom and leave the top uncooked.

Cooking the Rice

Once the rice has absorbed pretty much all the liquid and is almost cooked through, place the tofu, mushrooms, and bok choy over the rice. Pour over half of the sauce around the toppings and rice.

Cover the pot and then leave it to cook over very low heat for another 15 to 20 minutes until the rice is completely cooked through and the toppings have cooked down. Add the oil into the sides of the pot halfway through cooking—this will help get the rice crisp as it cooks. Cooking it over low heat for longer also helps create that nice crisp bottom!

Turn off the heat and then pour in the remaining sauce. Top with the chopped scallions then mix everything well until still very hot. You can easily scrape the bottom crust with a spatula while it’s still hot (it’s easier to get the crusts off the pot when still hot compared to when it cools completely).

Enjoy your clay pot rice as a full meal alone or with some of your favourite tofu or veggie dishes!

To Finish

If using a regular pot or pan for this recipe, just follow all the same steps for this.

I used a pot with a non-stick base and the main difference I found after cooking it that the base didn&#039;t crisp up as well as the one I cooked in the clay pot. But still just as good, taste-wise! If using a dutch oven, you can get a nicer crust at the bottom.

Hope you enjoy cooking your rice!

Cooking in a Regular Pot

Full recipe here 👉🏼https://thefoodietakesflight.com/vegan-hong-kong-clay-pot-rice

This is my vegan take on my favourite Hong Kong Clay Pot Rice! It's one of those dishes I can’t get enough of. I used to really enjoy a beef or chicken clay pot rice from a local Hong Kong restaurant serving the really fragrant and tasty rice in a clay pot topped with the meat and veggies, finished off with the sauce.

———————————————

👉🏼If you’re looking for more recipes and inspiration:

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#vegan #claypot #rice

Hong Kong-Style Vegan Clay Pot Rice with Mushrooms and Tofu

"Rice may be one of the simplest ingredients, but it can take on a host of textures and flavours, from rich and creamy to light and fresh", says Phoebe Wood.

Spanakorizo (Greek spinach rice) recipe

(60 milliliters) extra virgin olive oil

onion, finely chopped

garlic cloves, thinly sliced

spinach,

dill,

lemons

(625 milliliters) Massel Chicken Style Liquid Stock

tsp allspice

(280 grams) long-grain rice

flat-leaf parsley, finely chopped

finely crumbled feta,

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6239208594001&=domain=del

5348771529001-6239208594001

A mushroom rice recipe is perfect as a side dish or as a main meal! Keep it vegetarian or add ground pork or beef!

Spicy Mushroom Rice Recipe

white rice

shallot, sliced

jalapeno, diced

marsala wine

1/4teaspoon fresh ground black pepper

Start by melting the butter in a large skillet over medium-high heat.

Add in the sliced mushrooms and let brown, stirring, for 10 minutes.

Next add the shallot, jalapeño, salt and pepper and let cook for another minute or two.

Deglaze the skillet with the marsala wine and let reduce for 2 minutes.

Add the soy sauce and stir, then add the cooked rice.

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