How do you make rice?!
Answers: I know this is a dumb question, but I just can't seem to make good rice. I want to learn to make rice from real rice, not instant. Any tips are appreciated :)
It really depends on the type of rice you want to cook.
Don't double the water to rice. For each cup of long grain or basmati rice, you use one cup water, plus one cup added to the total cups of water. Eg: if you want two cups of rice, you use three cups of water; four cups of rice, five cups of water. This way you don't end up with a big sticky pile of mushy rice. If you do short grain, like Egyptian rice, do one cup water per cup of rice, and add about half a cup of water extra instead of a full cup.
To start, heat about a tablespoon of butter or oil (of your choice... I like e.v.o.o.), add your water and enough salt to taste. Rice usually needs a bit of salt because it's pretty tasteless. Bring your water to a boil, and in the meantime rinse your rice. Once the water reaches a boil, add your rice and cover. When it returns to a light boil, turn it on the lowest setting and leave it for abt 20 mins. Do NOT take the urge to peek.... it can cause a disaster! Lol! Once the time is up, get a fork, and you gotta do this quickly... lift the lid and scoop just a few grains from the top, and cover again just in case it isn't ready. Bite it to see if it's done. If so, give it a stir and serve. If not leave it for 5-10 mins more on low heat.
If you want to try an alternative after you master this one, add vermicelli to it. To do that, heat about 2-3 tbsp butter or oil. Once it's hot, add about a handful or two, and keep stirring until it turns white then golden brown. Be careful because it burns fast! Once it's turned golden, add your water and bring to a boil, stir in the rice and follow the above recipe the same. It's really tasty!
First pour a small amount of veg oil in the pot so the bottom is covered and then pour the cup of rice and stir until the rice has absorbed the oil and then pour the cup and 1/4 of water and boil add a pinch of salt and then turn on med/low and let it simmer till all water has been absorbed. if you want to try something new add a little of Tumeric to the water so it is yellow, this is amazing when made with jasmine rice!
How to cook rice perfectly:
http://www.taunton.com/finecooking/artic...
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Start with a nice heavy metal pan that heats evenly.
Depending on how many cups of rice you are going to make, It's one cup of rice to two cups of water. If you want two cups of rice you pour in four cups of water.
Heat water to boiling, add rice and bring back to a boil. Lower flame to a simmer and cover tightly. Time for fifteen minutes. Remove from heat and let sit for fifteen minutes then enjoy.
Hey a even simpler way to make rice with no failure is to buy a rice maker. You will not regret it!!! Walmart has some good ones for reasonable price. Good Luck!!!
plant rice seeds
Cooking rice is pretty easy. You need twice the water as the volume of rice. For one cup rice dry, you need two cups of water. Bring the water and rice to a boil, then reduce the heat to a simmer, and cook for 14 minutes. Make sure all the water is absorbed into the rice. Then just stir with a fork and your rice is done!
there are different qualities of rice....I like basmati ...nice separate grains and it smells like pop corn
the general rule to rice is 1 cup rice to 2 cups of water.
rinsing your rice till the water runs clear will help keep it from being sticky
Place water and rice on stove.and bring to a boil..turn it down to about half...and let simmer about 20 mins.if the water absorbs before the rice is done add a little more water.
I lived in Japan for six months and everyone there just uses a $15 rice cooker. You can get them in second-hand stores pretty easily if you want a bargain.
I like Paulus' answer but sometimes you have to add more water at the end. In our house we use both inexpensive rice and also Uncle Ben's which has a great texture to it.
I live in an Asian area, so there are multiple types of rice available in the local market. And multiple sizes for these different types.
I Cr 13;8