WHITE ON RICE MEANING RECIPE

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BASIC WHITE RICE RECIPE | ALLRECIPES



Basic White Rice Recipe | Allrecipes image

It's simple and easy, yet tasty! Being Puerto Rican, I love rice!

Provided by LuisJanet Resendiz

Categories     Side Dish    Rice Side Dish Recipes

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 5

1 tablespoon canola oil
2 cups white rice
¼ teaspoon garlic powder
salt to taste
2 cups boiling water

Steps:

  • Heat oil in a large saucepan over medium heat. Add rice, garlic powder, and salt. Pour in boiling water to cover rice by about 1 inch; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, 20 to 30 minutes.

Nutrition Facts : Calories 369.1 calories, CarbohydrateContent 74.1 g, FatContent 4.1 g, FiberContent 1.2 g, ProteinContent 6.6 g, SaturatedFatContent 0.4 g, SodiumContent 47 mg, SugarContent 0.2 g

PERFECT WHITE RICE RECIPE | MARTHA STEWART



Perfect White Rice Recipe | Martha Stewart image

Make perfect white rice every time with this recipe from "Martha Stewart's Cooking School."

Provided by Martha Stewart

Categories     Rice Recipes

Number Of Ingredients 2

1 cup long-grain white rice
1/2 teaspoon salt

Steps:

  • Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in rice and salt 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 the 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. Then fluff with a fork and serve.

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PERSIAN STEAMED WHITE RICE (CHELO) RECIPE | EPICURIOUS
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. The difference comes next: Persian rice has one cooking step that pasta doesn't have. Persian rice gets steamed. Think of it this way: since this rice is fancy, it requires a "spa treatment." What is the result when you pamper yourself in a sauna? A new you! What is the result when you treat your rice to a "spa treatment"? Each and every grain of rice becomes its own entity and a pearl from heaven! What is the best after-effect of a "spa treatment" for a woman? It makes a better wife, a better mother—and a better cook! What is the best after-effect of a "spa treatment" for Persian rice? The most scrumptious, crunchy, golden crust: _TADIG_! 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! The quantities in the recipe below might seem large, but considering that Persians breathe rice, it goes really fast. **If you want to make a smaller quantity, try only 3 cups rice, 8 cups water, 1/4 cup oil, and 1 tablespoon salt.** Also, any basmati rice will do. Basmati rice is also available in whole-grain brown; although it is a little stickier, it is absolutely delicious and healthful!
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  • Pour 1/2 cup water mixed with 1/4 cup canola oil onto the pyramid in a large pot. You can also freeze this rice, as long as you do not stir it until it is completely defrosted. You can even cook it, freeze it, and later steam it as it defrosts. I know I will have to spend time in "rice hell" for admitting to freezing Persian rice, but it is worth it to make my life easier!
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