BON APPETIT RICE NOODLES RECIPES

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THE PERFECT POT OF RICE RECIPE | BON APPÉTIT



The Perfect Pot of Rice Recipe | Bon Appétit image

Ever wondered how to make the perfect pot of rice without a rice cooker? We got you. This no-fail method works for short-, medium-, and long-grain white rice.

Provided by The Bon Appétit Test Kitchen

Yield Makes about 3 cups

Number Of Ingredients 2

1 cup short-, medium-, or long-grain white rice (NOT parboiled, converted, or quick-cooking)
½ tsp. kosher salt

Steps:

  • Rinse 1 cup long-grain white rice in a fine-mesh sieve until the water runs clear (this may take up to a minute). Alternatively, you can rinse the rice in a bowl or pot with several changes of cold water, draining carefully between rinses, but we think the fine-mesh sieve method is the least annoying. Rinsing rice before you cook it is key—it washes away the starchy powder that would otherwise make the grains of rice clump up and stick together. Combine rice, ½ tsp. kosher salt, and 1¼ cups water in a medium saucepan.
  • Give everything a gentle stir. Bring to a boil, then cover pot with a tight-fitting lid and reduce heat to low, aiming for the lowest possible flame. Cook rice, undisturbed—that means NOT opening the lid!—for 18 minutes.
  • Remove pan from heat. Let stand at least 15 minutes or until ready to use. Uncover and fluff cooked rice with a fork before serving.

RICE NOODLES AL POMODORO WITH CHILI OIL RECIPE RECIPE ...



Rice Noodles al Pomodoro with Chili Oil Recipe Recipe ... image

The mere inclusion of chili oil and rice noodles completely upends the typical Italian flavor profile.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 8

Kosher salt
12 oz. wide rice noodles
1/4 cup extra-virgin olive oil
6 garlic cloves, thinly sliced
1 Fresno chile or red jalapeño, thinly sliced
2 large sprigs basil, plus torn leaves for serving
3 pints cherry tomatoes, halved if large
Chili oil and toasted sesame seeds (for serving)

Steps:

  • Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
  • Meanwhile, heat olive oil in a large skillet over medium. Cook garlic, stirring often, until softened and golden, about 3 minutes. Add chile and basil sprigs; cook, stirring, just until softened, about 1 minute. Add tomatoes and 1/4 cup water and cook, stirring occasionally, until most of the tomatoes have burst and are jammy, 8–10 minutes. Season with salt.
  • Add noodles to sauce and toss to coat. Season with more salt if needed. Divide among bowls; drizzle with chili oil and top with sesame seeds and torn basil.

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