How To Make White Rice Recipe

How to cook rice in a pot on the stove (my default), microwave oroven! My method to make steamed rice is simple and foolproof – no rinsing, no colanders, or any of the other fussy techniques called for in other recipes.Your rice will be fluffy and tender every single time – never gluggy or mushy.

Use this recipe for: medium and long grain white rice, and sushi rice (short grain). See separate directions for: jasmine, basmati and brown rice.

Doesn’t meany gummy! It just means the grains stick together more, rather than being crumbly, so they are easier to eat with chopsticks.

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The longer the grain, the less sticky it is. Basmati is the least sticky rice (Indian food isn’t eaten with chopsticks!), short grain is the most sticky. (eg. Sushi rice is a type of short grain rice, and it has to be sticky in order for sushi rolls to stay together. You can’t make sushi rolls with basmati rice!)

* You don’t need to rinse rice to have fluffy rice if you use the right cooking method and rice to water ratio! More on the to-rinse-or-not-to-rinse debate below.

This is my default way of cooking rice, and of the 3 methods I’m sharing today, it yields the best result – the closest to using a rice cooker. All the rice cooks evenly, the grains are tender but not mushy, and the surface of the grains are not mushy and gummy.

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* Boiling water helps rice cook more evenly in the oven because the water doesn’t require time to come up to temperature in the oven (which can take over 10 minutes).

This is my next preferred method to cook rice. It’s not as perfect as rice cooked on the stove because some of the rice on the edges gets a wee bit crispy. But it is still

Some people think rice should not be sticky at ALL, but that’s not right! Rice is supposedtobe a bit sticky, otherwise 5 billion Asians would struggle to eat rice with chopsticks!

Ingredient Breakfast Rice

Cooking rice in the microwave is just as fast as using the stove, but it’s more hands off. BUT microwave rice is not quite as good as cooking rice on the stove. The rice doesn’t cook quite as evenly, but the difference is marginal and I’m pretty sure only rice snobs can tell the difference!

When I’m cooking on the job and need rice for stir fries or curries or something else I’m shooting, rice gets made in the microwave more often than not – for sheer convenience. Things get pretty hectic around here on shoot days!

The biggest mistake people make when cooking rice is usingtoo much waterwith most recipes calling for 2 cups of water to 1 cup of rice for stovetop cooking. This virtually guarantees overly soft rice with gummy surfaces.

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The problem of too much water is then exacerbated by rinsing the rice, with promises that removing the excess starch will make your rice fluffy. Ever weighed your rice before and after rinsing? All that extra weight = water.

So actually, recipes that call for 2 cups of water AND rinsing rice end up using almost 2 1/4 cups of water for 1 cup of rice = overly soft rice with gummy surfaces.

The perfect rice to water ratio is 1:1.5 for the stove.If you insist on rinsing the rice, reduce the water by 2 tablespoons.

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There’s a widely held belief that rinsing rice is the key to to successful rice, that doing this washes away excess starch on the rice grains which makes the rice extra fluffy.

But your rice will still be beautifully fluffy even without rinsingif you use my 1:1.5 rice to water ratio and cooking method for the stove (or other methods above).

If you DO rinse rice, you need to reduce water by 2 tablespoons for each cup of rice because the rice has some remaining water clinging to it (weigh your rice before and after rinsing – the weight increase is all water!).

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Easiest way is to use a bowl, fill with water and swish rice around, then pour water off. Do this 4 times or so. Note: The water will never get completely clear.

To be honest, I think that rice goes well with anything that’s saucey – Asian or not Asian. Because rice is a neutral flavour, it works well with anything!

If you’ve made it this far, you’re now armed with the basics for how to cook rice perfectly! You’ll be able to make rice anytime, anywhere, without any special equipment.

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A world of deliciousness awaits you – think of all the things you’re going to be on your rice, and cookwith your rice!

Recipe video above. Use this recipe for short, medium and long grain white rice. See separate recipes for: jasmine, basmati and brown rice.

Stovetop is the most versatile method and yields the best result for perfect, evenly cooked fluffy rice. This is my default, favourite method. The oven is the next best (min 2 cups rice recommended) – handy for big batch, hands off cooking, but it takes the longest. The microwave method is extremely handy to know because it's hands off AND fast, and it's the method I use when I'm pressed for time – or on hectic shoot days!

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2. More rice for oven – rice cooked in the oven is prone to crispy edges if you cook a small quantity. The minimum I recommend cooking in the oven is 2 cups.

3. Boiling water for oven and microwave – allows rice to cook more evenly (water takes longer to come to temperature in oven, and in microwave, they generally cook from outside in which leads to uneven cooking of rice).

4. Oven baking vessel – medium size 24cm/10″ ceramic or cast iron pot with lid is ideal. Otherwise, use a 20cm/8″ pan and foil. If you scale up, use a larger pan.

How To Cook Rice

5. Microwave container – you need a tall microwave proof container, preferably round (cooks more evenly), that’s 3 to 4 times the height of the water level with the rice in (water bubbles up).

7. STORING –fridge for 4 days in an airtight container, freezer for 3 months. Once refrigerated, rice becomes dry, making it perfect for using in fried rice.

To reheat for serving (eg for stir fries or curries), sprinkle with 2 tsp water per 1 cup cooked rice, cover with lid or cling wrap and microwave – water will make moist again.

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8. Cooking rice at HIGH ALTITUDE:Add 1 minute stove cook time for every 300m/1, 000ft above sea level (because boiling point of water is lower = longer cook time). Depending on how heavy weight your pot is, you may find you need to add 1 – 2 tbsp extra water (to compensate for loss of liquid via steam due to longer cook time), but tweak that in subsequent batches.

Calories: 205 cal (10%) Carbohydrates: 45 g (15%) Protein: 4 g (8%) Fat: 1 g (2%) Saturated Fat: 1 g (6%) Sodium: 2 mg Potassium: 55 mg (2%) Fiber: 1 g (4%) Sugar: 1 g (1%) Calcium: 16 mg (2%) Iron: 1 mg (6%)

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!Warm, fluffy white rice is the perfect side dish to many a meal. Whether you’re topping it with sticky chicken or covering it in a crockpot chicken, this is how to cook white rice perfectly.

How To Cook Rice On The Stove (white, Brown Or Basmati)

The first time I cooked rice on my own it came out gummy. It was no bueno. So just in case you’re out there googling, here’s how to cook white rice. You got this, my friend.

Rice is one of the most universal grains out there. You can turn rice into anything, a casserole, a side dish, or even a soup. You’d think that would make it a well made recipe but instead it can be a bit tricky.

The secret to a good white is in the lid. It’s all about when it goes on, when it stays on and when to take it off.

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Brown rice is a whole grain. It’s a heartier rice that will have more of a chew and is a healthier rice option than white rice.

White rice has had the bran and germ removed, which are the most nutritious parts of the grain. Because of this it leaves white ricewith very few essential nutrients, which is whybrown rice is usually considered a much healthier choice than white rice.

You’re going to use a different type of rice for different recipes. So it really isn’t white vs brown, it’s so much more.

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Long grain rice is inclusive of Jasmine, American, Brown and even Basmati rices. It’s a longer, thinner grain of rice and because of their chewier texture it’s the best rice for casseroles, sides, and pilafs.

Jasmine Rice- Unlike plain white rice which is also long and thin, this rice has an aroma that lends to more flavor in dishes. It’s great for stews, slow cooked dishes and with grilled meats.

Medium grain rice will be shorter and wider than Long Grain

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