SHORT GRAIN RICE RECIPES

Name: Basic Stovetop Rice
Total time: 45 min
Yield: 3 servings

BASIC STOVETOP RICE RECIPE - NYT COOKING

Basic Stovetop Rice Recipe - NYT Cooking image

Here’s how to make plain rice in the simplest way, and once you get the hang of all the steps (rinsing, simmering, fluffing and resting) you can make infinite, delicious variations by adapting one or more of these steps.

Provided by Tejal Rao

Total Time 45 minutes

Yield 3 servings

Number Of Ingredients 1

Ingredients

1 cup rice (long-grain or medium-grain, like basmati or jasmine; short-grain, like sushi rice; or brown rice)

Steps:

Pour rice into a bowl, and fill it with cold water. Swirl the grains, using your fingers. Tip out any starchy water, and repeat until water runs almost clear.
Combine rice and water in a pot: For most long-grain and medium-grain rice, pair 1 cup rice and 1 1/3 cups water. For short-grain rice, use 1 cup rice and 1 cup water. For most brown rice, combine 1 cup rice and 1 3/4 cups water. The rice and water should not come more than halfway up the sides of your pot; the mixture will double in volume as it cooks.
Bring water to a hard boil over medium-high heat. The water's entire surface should break with big, constant bubbles. As soon as water is boiling, give it a vigorous stir with a spatula or wooden spoon, making sure to scrape at any grains at the bottom of the pot. Cover it with a lid and turn the heat to low.
Cook long-grain and medium-grain rice for 15 minutes; short-grain varieties for 20 minutes; and brown rice for 30 minutes.
When allotted time has passed, or when you hear a change in sound – if you listen closely, you’ll notice the sounds will slowly change from a bubbly simmer to a steamy sort of flutter – turn off heat and let rice rest for about 10 to 15 minutes before serving.

Nutrition Facts : @context http//schema.org, Calories 234, UnsaturatedFatContent 0 grams, CarbohydrateContent 52 grams, FatContent 0 grams, ProteinContent 4 grams, SaturatedFatContent 0 grams, SodiumContent 1 milligram

BASIC STOVETOP RICE RECIPE - NYT COOKING

Basic Stovetop Rice Recipe - NYT Cooking image

Here’s how to make plain rice in the simplest way, and once you get the hang of all the steps (rinsing, simmering, fluffing and resting) you can make infinite, delicious variations by adapting one or more of these steps.

Provided by Tejal Rao

Total Time 45 minutes

Yield 3 servings

Number Of Ingredients 1

Ingredients

1 cup rice (long-grain or medium-grain, like basmati or jasmine; short-grain, like sushi rice; or brown rice)

Steps:

Pour rice into a bowl, and fill it with cold water. Swirl the grains, using your fingers. Tip out any starchy water, and repeat until water runs almost clear.
Combine rice and water in a pot: For most long-grain and medium-grain rice, pair 1 cup rice and 1 1/3 cups water. For short-grain rice, use 1 cup rice and 1 cup water. For most brown rice, combine 1 cup rice and 1 3/4 cups water. The rice and water should not come more than halfway up the sides of your pot; the mixture will double in volume as it cooks.
Bring water to a hard boil over medium-high heat. The water's entire surface should break with big, constant bubbles. As soon as water is boiling, give it a vigorous stir with a spatula or wooden spoon, making sure to scrape at any grains at the bottom of the pot. Cover it with a lid and turn the heat to low.
Cook long-grain and medium-grain rice for 15 minutes; short-grain varieties for 20 minutes; and brown rice for 30 minutes.
When allotted time has passed, or when you hear a change in sound – if you listen closely, you’ll notice the sounds will slowly change from a bubbly simmer to a steamy sort of flutter – turn off heat and let rice rest for about 10 to 15 minutes before serving.

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