Best Unsticky Rice Recipes
UNSTICKY WHITE RICE
Is your white rice sticky? It doesn't need to be. The whole secret is in rinsing it many times in cold water to get as much starch out of it as you can before boiling it. Then you have nice fluffy rice that is all separate. It took me many years to figure that one out. It never fails.
Provided by Mimi in Maine
Categories White Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Put the rice in a sieve and rinse many times with cold water till the water looks clear that drips from the bottom.
- When it looks pretty clear, put it with the 2 1/4 cups water, and the salt, and cook it, covered, till done.
- NOTE: The milky water that you will see is the starch that comes off the rice and it is the starch that makes it sticky.
Nutrition Facts : Calories 171.1, Fat 0.2, SaturatedFat 0.1, Sodium 5.9, Carbohydrate 37.8, Fiber 1.3, Protein 3.1
UNSTICKY RICE
Number Of Ingredients 3
Steps:
- Heat water to boiling on the stovetop. Meanwhile, heat the oil over medium high heat in a non-stick pan. Add the rice and sauté until the rice begins to turn a solid white color. Your water should be to the boiling point (or near it) by the time you are done sautéing the rice. Add 2 cups boiling water to the rice. Cover the pan and decrease the heat to medium low. Simmer for 20 minutes. Don't forget to set the timer! Remove from heat. Makes 2 cups cooked rice.VARIATIONS: You can also sauté any variety of vegetables with the rice. A very traditional pilaf would have onion, bell pepper and celery sautéed with the rice, which would then be cooked in chicken broth instead of water. Vegetables that get soggy would be added toward the end of the cooking time (at about 15 minutes). Curry and green onion is another traditional pilaf.
Nutrition Facts : Nutritional Facts Serves
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