HOW TO MAKE STEAMED WHITE RICE ON THE STOVE RECIPES
CLASSIC STOVE TOP METHOD FOR PERFECT WHITE RICE RECIPE ...
A touch of butter and salt make all the difference in this foolproof rice recipe. This family-friendly side dish can be ready in a quick 16 minutes.
Provided by Martha Stewart
Categories Rice Recipes
Number Of Ingredients 4
Steps:
- Bring water, butter, and salt to a boil in medium saucepan. Stir in rice and return to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16 to 18 minutes (check only toward end of cooking time). The rice should be studded with craters, or steam holes, when it is ready. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork and serve.
STEAMED WHITE RICE RECIPE - FOOD.COM
I'm always amazed at how many people ask me "How do you get your rice so perfect?" Martin Yan told me! Not personally, of course. That would've been much cooler, though. Anyways, no one can ever remember what I told them, so I'm posting it here.
Total Time 17 minutes
Prep Time 2 minutes
Cook Time 15 minutes
Yield 4-8 serving(s)
Number Of Ingredients 2
Steps:
- Put the rice in a 3 quart pot or saucepan with a tight fitting lid (don't put the lid on yet!) and pour in the water.
- Bring to a boil, and cook until the surface looks "cratery" (like the surface of hot lava or something).
- Reduce heat to low, cover, and cook for about ten minutes, till the water is gone.
- Let rice stand for a minute or two, then remove the lid, fluff the rice, and serve!
Nutrition Facts : Calories 337.6, FatContent 0.6, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 10, CarbohydrateContent 74, FiberContent 1.2, SugarContent 0.1, ProteinContent 6.6
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Many people become extremely intimidated when it comes to making Persian rice. You have to trust me when I tell you it is really not a big deal—just don't tell anyone Persian I said that! All you need to do is to imagine that instead of making rice, you are making pasta. Most of us know how to make pasta; it is probably what you ate every day when you went to college! You are going to cook this rice in boiling water with oil and salt, just like pasta. You are going to wait until the rice is "al dente" (when you bite a grain of rice it should still have a white dot in the middle), just like pasta. Do not overcook Persian rice or your reputation as a Persian cook will suffer! And last, you are going to drain it, just like pasta.
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To make this rice you will need a colander—and the smaller the openings, the better. You don't want your precious rice to slip out! Also, many Persian cooks wash and soak the rice as if it were dirty laundry…I am sorry, I keep my laundry in the basement and I don't have time for all that soaking, so trust me when I tell you that you don't need to do it!
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Many people become extremely intimidated when it comes to making Persian rice. You have to trust me when I tell you it is really not a big deal—just don't tell anyone Persian I said that! All you need to do is to imagine that instead of making rice, you are making pasta. Most of us know how to make pasta; it is probably what you ate every day when you went to college! You are going to cook this rice in boiling water with oil and salt, just like pasta. You are going to wait until the rice is "al dente" (when you bite a grain of rice it should still have a white dot in the middle), just like pasta. Do not overcook Persian rice or your reputation as a Persian cook will suffer! And last, you are going to drain it, just like pasta.
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