How can I cook my rice to perfection?!


Question: how much water for 1 cup of brown rice when cooking on a stove? I like my rice soft, it always comes out a little under done


Answers: how much water for 1 cup of brown rice when cooking on a stove? I like my rice soft, it always comes out a little under done

add 1 cup of rice to 2 1/4 cups of chicken broth. bring to a boil and cook on low for 30 minutes. take off the burner, and let it sit for another 10-15 minutes. it should be fluffy and done. any liquid leftover should be drained off. good luck.

1 cup rice to 1 1/2-2 cups water.

When cooking rice, always remember these things:

Put an initial 1 1/4 cup of water for every cup of rice.
Add more water later if it is still underdone.(it's okay to do this)
cook it in low heat so that the bottom won't burn.

Directions: Top of Range, Microwave Oven, Rice Cooker

Top of Range

Combine 1 cup rice, 2-1/4 cups liquid, 1 teaspoon salt (optional), and 1 tablespoon butter or margarine (optional) in 2- to 3-quart saucepan.

Heat to boiling; stir once or twice.

Reduce heat; cover and simmer. Cook for 45 to 50 minutes. If rice is not quite tender or liquid is not absorbed, replace lid and cook 2 to 4 minutes longer. Fluff with fork.


Microwave Oven

Combine 1 cup rice, 2-1/4 cups liquid, 1 teaspoon salt (optional), and 1 tablespoon butter or margarine (optional) in 2- to 3-quart deep microwave baking dish.

Cover and cook on HIGH 5 minutes or until boiling.

Reduce setting to MEDIUM (50% power) and cook 30 minutes. Fluff with fork.


Rice Cooker

The USA Rice Federation recommends following individual manufacturers' directions when using a rice cooker. In general, they advise that "all ingredients are combined using 1/4 to 1/2 cup less liquid than for the top-of-the-range method."


One more method:

COOK's ILLUSTRATED's FOOLPROOF OVEN-BAKED BROWN RICE

Hands-on time: 10 minutes
Time to table: 80 minutes
Makes 4 cups

To minimize any loss of water through evaporation, cover the saucepan and use the water as soon as it reaches a boil. An 8-inch ceramic baking dish with a lid may be used instead of the baking dish and foil. To double the recipe, use a 13 by 9-inch baking dish; the baking time need not be increased.

1 1/2 cups long-, medium- or short-grain brown rice
2 1/3 cups water
2 teaspoons unsalted butter or vegetable oil
1/2 teaspoon salt

1. Adjust the oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch square baking dish.

2. Bring water and butter or oil to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour water over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.

3. Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.

Don't use water use either broth or stock. And the rule of thumb is 1 cup of rice to 2 cups of liquid.... don't be skimpy on the liquid or else it ill become undercooked or it will burn....

I always bring 2 cups of water to a boil, add 1 cup rice, slap the lid on and simmer for 15 minutes. Perfect every time.





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