Best Steamed Long Grain Rice With Tomato And Garlic Recipes

STEAMED LONG GRAIN RICE WITH TOMATO AND GARLIC

Steps:

• In a pot with a tight-fitting lid combine all ingredients.
• Bring to a boil over medium-high heat, cooking uncovered; stir occasionally.
• When rice boils, cover pot and reduce heat to low.
• Cook for 15 minutes (do NOT uncover or stir).
• Remove from heat and let sit with lid on for 10 minutes.
• Microwave Directions: In a casserole dish with a lid combine all ingredients. Microwave, covered, for 5 minutes on HIGH. Microwave for 10 minutes at 50% power. Let sit with lid on for 10 minutes.

PERFECT STEAMED RICE EVERY TIME

Steps:

• WASH THE RICE: Rinse under running water, rubbing the grains together between the palms of your hands; continue this rinsing until the water runs fairly clear. THIS WILL TAKE A COUPLE MINUTES; DON'T RUSH THIS MOST IMPORTANT STEP!
• Place rice in a covered sauce pan; add water to 1/2-inch above the rice; put on high heat. Stay in the area -- don't fall asleep -- PAY ATTENTION!
• As soon as it boils rapidly, reduce heat to medium/low and keep simmering for 10 minutes. DO NOT PEEK. DO NOT OPEN THE LID.
• Remove pot from burner but STILL DO NOT OPEN THE LID; let the rice rest undisturbed for five minutes.
• Fluff the rice with a pair of chopsticks before serving.

BASIC STEAMED LONG-GRAIN RICE

Steps:

• Place the rice in a bowl in the sink, and rinse and drain several times with water, until the water runs clear. If using basmati rice, soak for 30 minutes. Drain over a bowl, and measure out 1 1/2 to 2 cups water.
• Combine the water, rice and salt in a heavy 2- or 3-quart saucepan with a tight-fitting lid. Bring to a boil, reduce the heat to low and cover. Simmer 12 to 15 minutes, until all of the liquid has been absorbed.
• Uncover the rice, and place a clean kitchen towel over the top of the pan (it should not be touching the rice). Replace the lid, and allow to sit for ten minutes undisturbed. Serve.

TURMERIC RICE WITH TOMATOES

Steps:

• In a medium-size deep skillet with a tight-fitting lid, combine garlic, cardamom, thyme, 3 tablespoons oil and the lemon peel strips. Turn heat to medium-low and gently cook for 5 to 6 minutes, stirring often, until garlic just begins to soften and turn golden.
• Add turmeric, tomatoes and 1 1/4 teaspoons salt and cook 3 to 4 minutes more, stirring occasionally, until the tomatoes begin to blister, taking care not to break them apart. Add rice, stock (or water) and a generous grind of pepper and gently stir to combine. Bring to a gentle simmer, then cover the pan with a clean tea towel and seal with the lid, securing the towel edges well over the lid so they don't catch fire.
• Reduce heat to very low and let cook undisturbed 15 minutes. Remove from the heat, leaving the lid on, and let rest 5 minutes. Remove lid and towel and use a large fork to gently fluff rice and evenly disperse the tomatoes. Gently stir in lemon juice, remaining 2 tablespoons oil and parsley. Let rest 5 minutes more before serving.