BASIC STOVETOP RICE RECIPE – NYT COOKING
Provided by: Tejal Rao
Total time: 45 minutes
Yield: 3 servings
|1 cup rice (long-grain or medium-grain, like basmati or jasmine; short-grain, like sushi rice; or brown rice)|
- Pour rice into a bowl, and fill it with cold water. Swirl the grains, using your fingers. Tip out any starchy water, and repeat until water runs almost clear.
- Combine rice and water in a pot: For most long-grain and medium-grain rice, pair 1 cup rice and 1 1/3 cups water. For short-grain rice, use 1 cup rice and 1 cup water. For most brown rice, combine 1 cup rice and 1 3/4 cups water. The rice and water should not come more than halfway up the sides of your pot; the mixture will double in volume as it cooks.
- Bring water to a hard boil over medium-high heat. The water’s entire surface should break with big, constant bubbles. As soon as water is boiling, give it a vigorous stir with a spatula or wooden spoon, making sure to scrape at any grains at the bottom of the pot. Cover it with a lid and turn the heat to low.
- Cook long-grain and medium-grain rice for 15 minutes; short-grain varieties for 20 minutes; and brown rice for 30 minutes.
- When allotted time has passed, or when you hear a change in sound – if you listen closely, you’ll notice the sounds will slowly change from a bubbly simmer to a steamy sort of flutter – turn off heat and let rice rest for about 10 to 15 minutes before serving.
@context http//schema.org, Calories 234, UnsaturatedFatContent 0 grams, CarbohydrateContent 52 grams, FatContent 0 grams, ProteinContent 4 grams, SaturatedFatContent 0 grams, SodiumContent 1 milligram
HOW TO COOK RICE ON THE STOVE – BEST WAY TO MAKE WHITE OR BROWN …
Provided by: DELISH.COM
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 0S
Yield: 4 servings
|2 c. water|
|1 c. white long grain rice|
|1 tbsp. butter|
- In a medium saucepan over medium heat, bring water to a boil. Add rice, butter, and a large pinch of salt.
- Bring pan back to a simmer then lower heat and cook, covered, 18 minutes, or until rice is tender and water is absorbed.
- Remove from heat and let sit, covered, 5 minutes, then fluff with a fork and serve.
THE PERFECT POT OF RICE RECIPE | BON APPÉTIT
Provided by: The Bon Appétit Test Kitchen
Yield: Makes about 3 cups
|1 cup short-, medium-, or long-grain white rice (NOT parboiled, converted, or quick-cooking)|
|½ tsp. kosher salt|
- Rinse 1 cup long-grain white rice in a fine-mesh sieve until the water runs clear (this may take up to a minute). Alternatively, you can rinse the rice in a bowl or pot with several changes of cold water, draining carefully between rinses, but we think the fine-mesh sieve method is the least annoying. Rinsing rice before you cook it is key—it washes away the starchy powder that would otherwise make the grains of rice clump up and stick together. Combine rice, ½ tsp. kosher salt, and 1¼ cups water in a medium saucepan.
- Give everything a gentle stir. Bring to a boil, then cover pot with a tight-fitting lid and reduce heat to low, aiming for the lowest possible flame. Cook rice, undisturbed—that means NOT opening the lid!—for 18 minutes.
- Remove pan from heat. Let stand at least 15 minutes or until ready to use. Uncover and fluff cooked rice with a fork before serving.