Best Perfect White Rice Recipes

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PERFECT WHITE RICE



Perfect White Rice image

Make perfect white rice every time with this recipe from "Martha Stewart's Cooking School."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 2

1 cup long-grain white rice
1/2 teaspoon salt

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.

PERFECT WHITE RICE



Perfect White Rice image

It is possible to make perfectly fluffy white rice on the stovetop. Sauteing the rice first helps keep the rice grains separate. Keeping the pot covered for the entire cooking time traps the steam which is necessary for properly cooking the rice, and is very important. The last 5 minutes off the heat allow the rice to finish in the residual steam, without burning the bottom.

Provided by zeebee

Categories     Side Dish     Rice Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 4

2 teaspoons unsalted butter
1 cup uncooked long-grain white rice
2 cups water
½ teaspoon salt

Steps:

  • Melt butter in a medium saucepan over medium heat. Add rice and stir to coat. Cook until rice grains begin to turn opaque, 1 to 2 minutes; do not brown. Add water and salt.
  • Bring to a boil; reduce heat to low. Cover and let simmer for 15 minutes. Do not lift the lid.
  • Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Nutrition Facts : Calories 185.7 calories, Carbohydrate 37 g, Cholesterol 5.1 mg, Fat 2.2 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 296.8 mg, Sugar 0.1 g

CLASSIC STOVE-TOP METHOD FOR PERFECT WHITE RICE



Classic Stove-Top Method for Perfect White Rice image

A touch of butter and salt make all the difference in this foolproof rice recipe. This family-friendly side dish can be ready in a quick 16 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 4

1 cup water
1 teaspoon unsalted butter
1/2 teaspoon salt
1 cup long-grain white rice, rinsed

Steps:

  • Bring water, butter, and salt to a boil in medium saucepan. Stir in rice 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 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. Fluff with a fork and serve.

OVEN BAKED WHITE RICE, PERFECT EVERY TIME!



Oven Baked White Rice, Perfect Every Time! image

This recipe makes perfect rice every time, simply because the temptation to stir isn't there. This foolproof rice goes well with roasted chicken or broiled fish. I sometimes like to add a 1/2 cup of shredded carrots in addition to the onion to give it a flash of color.

Provided by - Carla -

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon butter or 1 tablespoon olive oil
1/2 cup chopped onion
1 cup long-grain white rice
2 cups chicken stock or 2 cups vegetable stock
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat oven to 350°F.
  • In a medium stovetop-to-oven pot melt butter or olive oil over medium heat.
  • Add chopped onions and cook 3 to 5 minutes, stirring until softened.
  • Add rice and stir until well coated.
  • Add chicken or vegetable stock, salt and pepper to taste.
  • Bring to a boil.
  • Cover and bake until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
  • Let stand, covered for 5 minutes before serving.

PERFECT LONG-GRAIN WHITE RICE



Perfect Long-Grain White Rice image

Cooking rice is simple to do but there is a trick to getting it to come out just right. Follow this foolproof technique and you'll end up with rice that's wonderfully tender, never mushy.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 2

1 cup long-grain white rice (see Cook's Note)
1/2 teaspoon kosher salt

Steps:

  • Combine the rice, salt and 1 1/2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until all liquid is absorbed, about 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

PERFECT SHORT-GRAIN WHITE RICE BY LISTENING (JAPANESE, KOREAN, C



Perfect Short-Grain White Rice by Listening (Japanese, Korean, C image

I never could cook short-grain East Asian-style rice until I learned this method from Japanese cookbooks. I knew what I was after: the rice should stick together enough that mouthfuls can easily be picked up with chopsticks, but not be at all sticky or gummy. Each grain should be white and smooth, almost pearl-like, and should taste subtly not just of starch but of delicious grain. For a long time, my short-grain rice was not only not perfect, it often turned out gummy or scorched. I had been able to cook any kind of long-grain rice quite well for years; with that I seem to pick up on some cues I can't quite put into words, maybe just the timing, or some change in the smell. This knack didn't translate to short-grain rice, and I continued to struggle until I read some Japanese cookbooks. As soon as I tried this method, I was able to produce nearly perfect short-grain white rice right away. The cues for how to cook the short-grain rice are in the sounds it makes while cooking. A Japanese nursery rhyme explains: Hajime choro choro (At first it bubbles) Naka pa ppa (And then it hisses) Akago naite mo (Even if the baby is crying (from hunger)) Futa toru na (Don't remove the lid)

Provided by Nose5775

Categories     White Rice

Time 52m

Yield 3-6 serving(s)

Number Of Ingredients 3

1 1/2 cups short-grain rice
1 1/2 cups water, plus
4 tablespoons water

Steps:

  • You will probably want to start preparing the rice before the rest of the meal; if it is ready first, it will stay hot for a while in the pot.
  • First, wash the rice with water, by swishing the water through with your hands or a wooden spoon, and then draining-- some older cookbooks will tell you to rinse thoroughly, but most modern rice says on the package"no talc," (that's what they use to polish it), so all you are doing is washing off the surface dust.
  • Put the rice and measured water into a medium flat-bottomed pot with a tight-fitting lid.
  • Ideally, you will soak the rice for 15 minutes to 3 hours before starting to cook it, but if you are pressed for time, you can add an extra tablespoon of water and skip the soak.
  • Cover the pot, turn the heat on high, and bring the rice to a boil (about 4 minutes): you will know it is boiling because you will hear it bubbling and"dancing" inside the pot.
  • Do not remove the lid.
  • Turn the heat to low (if you have an electric stove you may need to switch to another burner) and simmer (about 15 minutes): you will hear the rice burbling a bit.
  • Do not remove the lid.
  • When the water is all absorbed, the sound will change to a low hiss.
  • When you hear the hissing sound, turn the heat up to high again for just 20-30 seconds to help"dry off" the bottom of the rice.
  • Do not remove the lid.
  • Turn off the heat completely (especially if you have an electric stove, remove the pot from the heat altogether) and let the rice stand covered (do not remove the lid!) and steam itself for another 10-20 minutes.
  • Dampen a wooden spoon or wooden rice paddle.
  • Now remove the lid!
  • Toss the rice lightly with the spoon or paddle so that it is fluffed a bit but still clumps enough to be picked up with chopsticks.
  • If you need to keep the rice hot a while longer, hold a kitchen towel to the lid of the pot to absorb the moisture, then put the lid back on the pot.
  • Serve in individual rice bowls.

FRENCH METHOD FOR PERFECT WHITE RICE



French Method for Perfect White Rice image

The difference between the American and French ways of cooking white rice? Rather than simmering rice in a modest amount of water, the French throw the rice in a big pot of salted water and cook on high heat. This crowd-pleasing side dish is done in a quick 12 minutes!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 4

Coarse salt
1 cup long-grain white rice, rinsed
Unsalted butter, for serving (optional)
Coarse salt, for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add rice and cook, stirring occasionally, until tender, 11 to 12 minutes. Drain and serve immediately. Serve with butter and salt, if desired.

PERFECT WHITE RICE IN A RICE COOKER



Perfect White Rice in a Rice Cooker image

You want perfect rice every time without watching the pot? That's easy-put a rice cooker to work. All you do is combine rice and water in the cooker and turn it on. When it's done, fluff rice and serve this crowd-pleasing side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 2

2 cups cold water
2 cups jasmine rice

Steps:

  • Combine water and rice in a rice cooker. Cover and cook according to manufacturer's instructions. Fluff with a fork and serve.

KITTENCAL'S PERFECT COOKED WHITE RICE (SOFT, MEDIUM OR FIRM)



Kittencal's Perfect Cooked White Rice (Soft, Medium or Firm) image

This method will create a perfect cooked rice --- remember not to stir at anytime while cooking or the rice will stick to the bottom of the pot, and do not cover with a lid until all water is absorbed, for this method use only long grain white rice, please see directions for water amount.

Provided by Kittencalrecipezazz

Categories     Long Grain Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 cup uncooked long-grain white rice
cold water
1/2 teaspoon salt

Steps:

  • *NOTE* for a firm rice (which makes the best Chinese fried rice) use 1-3/4 cups cold water, for medium use 2 cups water less 2 tablespoons, for soft use 2 cups water.
  • Place the uncooked rice in a fine strainer and rinse thoroughly under cold water; drain very well (this is an important step the rice must be rinsed firstly).
  • Place the rice into a 2-quart saucepan then spread out to cover the bottom.
  • Pour the water over the rice, then sprinkle the salt over the top (do not stir) bring to a full boil UNCOVERED on medium-high heat.
  • When rice is at a full boil immediately reduce heat to medium-low (more towards the lower setting) and simmer uncovered for 20 minutes or until the water has evaporated and the rice looks dry (push aside a few grains of rice with a fork, if there is no moisture/water in the bottom of the pot then it's ready, do not stir!).
  • Turn off the heat and cover with a lid and let the rice stand on the element for 20 minutes.
  • Fluff the rice with a fork before serving.

Nutrition Facts : Calories 168.8, Fat 0.3, SaturatedFat 0.1, Sodium 293, Carbohydrate 37, Fiber 0.6, Sugar 0.1, Protein 3.3

PERFECT WHITE RICE, SPANISH CARIBBEAN STYLE



Perfect White Rice, Spanish Caribbean Style image

Provided by Daisann Mclane

Categories     easy, side dish

Time 35m

Yield Four to six servings

Number Of Ingredients 5

2 cups white rice
About 2 1/2 tablespoons freshly squeezed lime juice
3 cups water
2 tablespoons olive oil
Salt to taste

Steps:

  • Place the rice in a colander and rinse it thoroughly, adding a few drops of fresh lime juice to the rinsing water (the lime juice helps take away the musty smell that rice gets from sitting in the package).
  • In a saucepan, bring the water, 1 tablespoon of the lime juice, 1 tablespoon of the olive oil and salt to a boil. (To make the con conor delicately flavored crusts of rice, use a very light pan; do not use a pot with an enamel or Teflon surface.)
  • Stir in the rice. Return to a boil, cover tightly and simmer over low heat for 15 to 20 minutes, or until the rice is tender and dry.
  • Turn off the heat and let stand for a few minutes. Gently stir in 1 tablespoon olive oil. The sides and bottom of the pan will be covered with a crust of browned rice, the con con Scrape off the browned bits and serve separately.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 452 milligrams, Sugar 0 grams

ARROZ BLANCO (PERFECT WHITE RICE)



Arroz Blanco (Perfect White Rice) image

Provided by My Food and Family

Categories     Recipes

Time 30m

Number Of Ingredients 4

2 cups raw long-grain white rice or converted long-grain white rice
2 Tbsp pure Spanish olive oil
2 tsp salt
4 cups of water if using long-grain white rice; 5 cups if using converted

Steps:

  • 1. Combine all the ingredients in a large saucepan, bring to a boil over high heat, and cook, uncovered, until most of the water has been absorbed and small craters form on top of the rice, 10-15 minutes.
  • 2. Stir the rice with a fork, cover, reduce the heat to low, and cook until the rice is fluffy, 8-10 minutes. Fluff the rice with a fork and serve immediately.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ARROZ BLANCO - PERFECT WHITE RICE



Arroz Blanco - Perfect White Rice image

There's just something about the prepared white rice in Cuba... and this recipe is the secret. Mary Uturria, in her book "Memories of a Cuban Kitchen", tells us how they do it, which was later confirmed by my daughter-in-law's mother in Cuba. She says "...if you've never prepared rice this way, you will be tempted to lower the heat and cover the pot too early. But follow my directions and you will be rewarded with the fluffiest rice you have ever cooked."

Provided by Lori Loucas @jostlori

Categories     Rice Sides

Number Of Ingredients 4

2 cup(s) long-grain white rice or converted rice
2 tablespoon(s) pure spanish olive oil
2 teaspoon(s) salt
4 cup(s) water; 5 cups if using converted rice

Steps:

  • Combine all the ingredients in a large saucepan. Bring to a boil over high heat, and cook, uncovered, until most of the water has been absorbed and small craters form on top of the rice, 10-15 minutes.
  • Stir the rice with a fork and cover. Reduce the heat to low, and cook until the rice if fluffy, 8-10 minutes more. Fluff the rice with a fork and serve immediately.

PERFECT WHITE RICE



Perfect White Rice image

Provided by Douglas Rodriguez

Categories     Rice     Side     Christmas     Quick & Easy     Spring     Christmas Eve     Simmer

Yield Makes approximately 4 cups

Number Of Ingredients 4

2 cups long-grain rice
2 1/2 tablespoons vegetable oil
2 teaspoons salt
1 quart water

Steps:

  • Rinse the rice in a colander under cold, running water until the water runs clear. Drain.
  • Place the rice, oil, salt, and water in a saucepan and bring to a boil. Allow the rice to boil, uncovered, until almost all of the water has evaporated, 10 to 12 minutes.
  • Stir the rice, cover, and reduce the heat to low. Simmer for 8 to 10 minutes.
  • Remove from the heat and fluff with a fork just before serving.

OVEN BAKED WHITE RICE, PERFECT EVERY TIME!



Oven Baked White Rice, Perfect Every Time! image

This recipe makes perfect rice every time, simply because the temptation to stir isn't there. This foolproof rice goes well with roasted chicken or broiled fish. I sometimes like to add a 1/2 cup of shredded carrots in addition to the onion to give it a flash of color.

Provided by @MakeItYours

Number Of Ingredients 6

1 tablespoon butter or 1 tablespoon olive oil
1/2 cup chopped onion
1 cup long-grain white rice
2 cups chicken stock or 2 cups vegetable stock
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat oven to 350°F.
  • In a medium stovetop-to-oven pot melt butter or olive oil over medium heat.
  • Add chopped onions and cook 3 to 5 minutes, stirring until softened.
  • Add rice and stir until well coated.
  • Add chicken or vegetable stock, salt and pepper to taste.
  • Bring to a boil.
  • Cover and bake until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
  • Let stand, covered for 5 minutes before serving.

PERFECT LONG-GRAIN WHITE RICE



Perfect Long-Grain White Rice image

Number Of Ingredients 0

Steps:

  • Combine the rice, salt and 1 1/2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until all liquid is absorbed, about 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.Cook's NoteIf using basmati rice, soak it in cool water to cover for 30 minutes and drain before following the recipe.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 144

PERFECT WHITE RICE



Perfect White Rice image

Categories     Rice     Steam     Simmer     Boil

Yield serves 4

Number Of Ingredients 2

1 teaspoon salt
1 cup white rice (unconverted)

Steps:

  • Bring 1 3/4 cups water and the salt to a rapid boil in a saucepan. Stir the rice into the boiling water.
  • Return the mixture to a boil; reduce heat to a simmer. Cover; cook without lifting the lid to prevent the steam from escaping until the rice is done (15 to 20 minutes; check toward the end of the cooking time).
  • The rice should be studded with steam holes when it is done.
  • Let stand, covered, for 5 to 10 minutes, then fluff the rice with a fork.
  • cooking other rices
  • This recipe can be used to make basmati rice, too. To cook brown rice, increase the amount of water to 2 1/4 cups and the cooking time to 30 to 40 minutes; check rice after 30 minutes.

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