WHAT IS EXTRA LONG GRAIN RICE RECIPES

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PERFECT LONG-GRAIN WHITE RICE RECIPE | REAL SIMPLE



Perfect Long-Grain White Rice Recipe | Real Simple image

Provided by Sara Quessenberry

Total Time 25 minutes

Yield Serves 4

Number Of Ingredients 2

1 cup long-grain white rice
Kosher salt

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.

FOOLPROOF LONG-GRAIN RICE RECIPE | EPICURIOUS



Foolproof Long-Grain Rice Recipe | Epicurious image

The following method is our favorite way to cook long-grain rice—we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.

Provided by EPICURIOUS.COM

Yield Makes about 4‚ cups, serving 6

Number Of Ingredients 3

3 cups water
1 1/2 cups long-grain rice (not converted)
1 1/4 teaspoons salt

Steps:

  • In a 2 1/2- to 3-quart heavy saucepan combine all ingredients and boil, uncovered, until steam holes appear in rice and grains on surface appear dry, about 8 minutes. Cover pan and cook rice over very low heat 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes.
  • Fluff rice with a fork before serving.

More about "what is extra long grain rice recipes"

BASIC STEAMED LONG-GRAIN RICE RECIPE - NYT COOKING
Rice can be cooked many ways, but here’s the technique that I find to be most reliable. Combine the rice with water, bring to a boil, reduce the heat, cover tightly and simmer over very low heat for 15 minutes. Once the water has evaporated from the pot, place a towel between the lid of the pot and the rice, and let it sit for ten minutes to absorb more moisture and steam. The amount of liquid you choose to use will affect the texture of your rice. A 2-to-1 ratio, liquid to rice, produces soft, tender rice. Chewier rice will result from using a 1-to-1 ratio, or from adding a bit more water. I usually go with a 2-to-1 ratio for cooking a long-grain rice like basmati. Traditionally, basmati rice first is soaked for 30 minutes to as long as two hours. The grains are brittle, but if they absorb a little water they are less likely to break while cooking. Still, I have to admit that there are many times that I don’t soak my basmati rice — and I can’t really tell the difference.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
Calories 338 per serving
  • Uncover the rice, and place a clean kitchen towel over the top of the pan (it should not be touching the rice). Replace the lid, and allow to sit for ten minutes undisturbed. Serve.
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