ONE GRAIN OF RICE VIDEO RECIPES
PERFECT LONG-GRAIN WHITE RICE RECIPE | REAL SIMPLE
Provided by Sara Quessenberry
Total Time 25 minutes
Yield Serves 4
Number Of Ingredients 2
Steps:
- In a medium saucepan with a tight-fitting lid, combine rice, 1½ cups water, and ½ teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and serve.
RICE RECIPES | BBC GOOD FOOD
Make a meal of this storecupboard staple by using long grain, basmati or easy cook to make simple dishes like pilaf, salad, stir-fry and one-pots.
Provided by Good Food team
Number Of Ingredients 1
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BEST ONIGIRI RECIPE - HOW TO MAKE ONIGIRI AT HOME
Onigiri is a Japanese rice ball that is highly customizable with your favorite fillings. Here, we present three crowd favorites: miso salmon, spicy tuna, and umeboshi with furikake.
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Category dairy-free, gluten-free, low-cost, children, picnic, weeknight meals, breakfast, fish, lunch, rice, snack
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From delish.com
Reviews 5
Total Time 1 hours 20 minutes
Category dairy-free, gluten-free, low-cost, children, picnic, weeknight meals, breakfast, fish, lunch, rice, snack
Cuisine Japanese
- In a large bowl, rinse rice repeatedly until water runs mostly clear, about three to five changes of water. Fill bowl with fresh water and let rice soak 30 minutes to 2 hours, up to overnight. Drain. For soft, tender rice: In a medium pot over medium heat, bring soaked rice and water to a boil. Cover pot with lid, reduce heat to low, and cook until rice is tender and all of the water is absorbed, 15 to 18 minutes. Remove from heat and keep covered for another 10 minutes. Alternatively, for al dente rice: Fill a pot with 2" of water. Place drained, soaked rice in a steamer or fine-meshed sieve that fits tightly over your pot and cover pot with lid. Over medium heat, bring water to a boil. Reduce heat to low and continue cooking until rice grains turn from opaque to translucent, about 25 minutes. Remove from heat and keep covered for another 10 minutes. Remove lid, fluff rice gently with a fork and let cool briefly until comfortable enough to handle. In a small bowl, combine soy sauce and miso until smooth. In a skillet over medium heat, heat oil. Add salmon and cook until golden on one side, 4 to 5 minutes. Flip and brush half the miso mixture over salmon evenly. Continue cooking until second side of fish is golden, then flip once more and brush on remaining miso mixture. Remove from heat immediately and transfer to a bowl. Using two forks, flake and shred salmon. Make onigri: Dampen hands with water and rub a tiny pinch of kosher salt between your palms. Place ½ cup warm cooked rice in the middle of your palm and pat into a circle to cover your palm. Place 1 tablespoon salmon mixture in the middle of the rice, then place about 2 tablespoons more rice on top of salmon. Bring bottom portion of rice up to meet the top portion, sealing the filling securely inside the rice. Loosely shape rice into a ball, then form a 45° angle with your thumb and index finger to mold ball into a triangular prism. If desired, wrap with a sheet of nori and sprinkle with sesame seeds. In a medium bowl, mix together all ingredients until evenly combined. Make onigri: Dampen hands with water and rub a tiny pinch of kosher salt between your palms. Place ½ cup warm cooked rice in the middle of your palm and pat into a circle to cover your palm. Place 1 tablespoon tuna mixture in the middle of the rice, then place about 2 tablespoons more rice on top of tuna. Bring bottom portion of rice up to meet the top portion, sealing the filling securely inside the rice. Loosely shape rice into a ball, then form a 45° angle with your thumb and index finger to mold ball into a triangular prism. If desired, wrap with a sheet of nori and sprinkle with sesame seeds. In a medium bowl, mix together rice and furikake until well combined. Make onigri: Dampen hands with water and rub a tiny pinch of kosher salt between your palms. Place ½ cup warm cooked rice in the middle of your palm and pat into a circle to cover your palm. Place a piece of umeboshi in the middle of the rice, then place about 2 tablespoons more rice on top. Bring bottom portion of rice up to meet the top portion, sealing the filling securely inside the rice. Loosely shape rice into a ball, then form a 45° angle with your thumb and index finger to mold ball into a triangular prism. If desired, wrap with a sheet of nori and sprinkle with sesame seeds.
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