How to Cook Rice Right

The easiest way to make rice well every time is to use a rice cooker. If you don't have one, or don't want one, though, here's a no-fail recipe for rice that one of my grandmothers taught my mother, who taught me. This one, I use mainly for seasoned rice dishes because things can be added to it before boiling, or broth (a plain soup) can be used in place of water.

This is for 4 substantial servings (4 rice bowls).

You will need:

1 large saucepan, or a short pot.

2 cups of white rice, preferably persian, glutinous, or converted, depending on how sticky you like it.

2 tablespoons of butter, margarine, rendered fat, or vegetable oil.

water or broth as needed (usually 3 to 3.5 cups)

salt to taste

Directions:

1.Put the rice in the bottom of the saucepan, and wash it thoroughly by rinsing, and then pouring off the cloudy water. Repeat until you

can recognize grains of rice through the water, and then pour this last rinse out.

2.Put your middle finger in the saucepan until it touches the bottom, and put in water or broth until the level reaches the second line of

your finger.

3.Add your salt and oil.

4.Place on the stove, and cover loosely, which means there should be a centimeter of space between the side of the cover and the edge

of the pot or saucepan.

5.Turn on the stove at medium/low heat, and leave it alone for about 20 minutes.

6.Check to see if it's done, and if not, come back every 5 minutes.

7.If you need to check, and can't tell from looking at the top, stick a spoon in the middle, and push gently to the side to see if there is any

water left. If there is, then move the rice back to cover the hole. Try not to touch it too much.

8.If you run out of water before the rice is the level of softness you want, in the well you make in it for checking, just pour a quarter cup

of hot water to the middle, and move the rice back over to cover the water.

9.When it's done, turn off the heat, and cover the rice completely, and let it sit for 5 minutes.

10.Stir, and then serve.

Then, there is the other absolute sure-fire way that my other grandmother taught me. This is how I cook rice when I want it somewhat plain.

You will need:

However much rice you want up to 5 cups.

A pot of water, salted, with about a tablespoon of oil

A strainer

A large bowl

Directions:

1.Set the pot of oiled and salted water on high heat.

2.In a large bowl, rinse the rice repeatedly, until the water is somewhat clear.

3.Drain as much water as you can from the rice, and then wait 'til your water on the stove boils.

4.When the water reaches a fast, rolling boil, gently pour in the rice.

5.Stir to make sure the rice doesn't stick together, and then wait.

6.Occasionally stir the rice, and after 10 minutes, check to see if it's done.

7.Check every two minutes after that, and when it's as soft as you like, turn off the heat and then pour the contents of the pot into a

strainer.

8.Shake the strainer a bit, to get out as much excess water as possible, and then return the rice to the now empty pot.

9.Season to taste, and then serve.

Rice cooked this way can also be used for rice balls, unless it is parboiled rice. Parboiled rice should never be used if you prefer it sticky on its own, but is the best to use when making the deep fried breaded rice balls.

More Rice Tips

For golden coloured rice, stir a teaspoon of turmeric into the water before the rice begins to cook.

Seasoning blocks or bouillon give a nice flavor to rice. It will need to be stirred after cooking to evenly distribute it though.

Use leftover rice to make fried rice. It can also be used to add a bit of starch to a meatloaf in place of bread crumbs.

Never let cooked rice sit out for more than a couple of hours without keeping it very hot. Rice turns very quickly. To serve it at parties that may last awhile, but keep it from burning at the bottom, put it in a pan atop a pan of water that is over a tea light or other warmer. To cool it off quickly before it turns after a meal, transfer it from the pot to smaller containers.

If you are on a salt restricted diet but don't like your rice too sweet, use a couple of dashes of pepper and salt free chicken broth to enhance the taste.

Niki Singleton Webmatron of http://www.freerecipeclub.com

---

Roasting Meat - Temperatures and Times

Despite plenty of evidence to the contrary, I still see... Read More

What Are Scoville Units?

To understand what a Scoville Unit is, one must understand... Read More

Easy Herb Butters

Since herbs are plentiful this time of year, why not... Read More

Alone In the Kitchen: Stirring Up Mindfulness

Put on your apron! It's time to stir up a... Read More

Bacteria and Food-borne Diseases

Types of BacteriaBacteria are all around us, in the air,... Read More

10 Simple Ways To Safely Store Food

Storing foods can present its own set of problems. And... Read More

High Altitude Baking - A Cooks Guide

High altitude baking can be a real adventure for the... Read More

Buying, Storing, and Preparing Apricots

When buying apricots, always look for those that are firm,... Read More

Is Cooked Food Really All That Good For Us?

In nature all animals eat living foods as yielded up... Read More

How to Choose the Right Smoke for the Right BBQ Dish

BBQ smoke is one of the easiest ways to add... Read More

How to Peel Almost Anything

The great English cook Prue Leith once famously remarked "life's... Read More

Once-A-Month-Cooking: How to Make Your Plan Work

As one of the oldest children in a family of... Read More

Two for One Dinners: Beef

If you find leftovers boring, uninviting or downright "yuck," then... Read More

50% Less Cooking

50% Less Cookingwithout hitting the fast food button! Don't you... Read More

Barbecue for You

In may just be in human nature to barbecue. Well,... Read More

Understanding Baking: How Yeast Works

Did you ever wonder why flour tastes like sawdust but... Read More

Working with Eggs

Bad eggs are rare but they do occur. Crack eggs... Read More

Don?t Poke the Chicken at Your Backyard Barbecue

You might be planning a home remodeling project and it... Read More

Old-Fashioned Taffy Pull Party--How to Host Your Own

Want a unique party idea for your child's birthday-or even... Read More

Picnic Checklist

In the previous article, we suggested that you start a... Read More

10 Mind-Easing Ways To Make Sure Your Childs Bag Lunch Is Safe

Perishable food must be kept cold while commuting via bus,... Read More

ServSafe Food Program in Montana a Success

Montana has a great program for restaurant employees. Each preparer... Read More

Reductions: Proving Less is More

Any liquid can be reduced just by heating it -... Read More

Weber Grills Reviewed: Quality that Lasts

Barbecuing has long been a favorite pastime for many and... Read More

Homemade Whipped Cream

Most grocery stores carry cans of whipping cream ready to... Read More

Using Bread Machine Mixes in Your Oven

You don't have to own a bread machine to enjoy... Read More

What?s the Thick on Roux? Thickening Soups and Sauces

Soups and sauces can be thickened in a variety of... Read More

Cake Pans

Cake pans?.the secret behind every successful cake. My husband tells... Read More

Secrets of Great Breads

Often we field questions about making great bread. Great bread... Read More

Wok this Way! (Part 4 of 5) Cleaning and Caring for Your Wok

Non-stick woks do not require seasoning, and come with simple... Read More

Cooking Lobster at Home

Lobster has always be one of those extravagant meals which... Read More

About Baking: Eight Tips for Perfect Pancakes

Pancakes are easy and almost foolproof. But there are some... Read More

Christmas Cookie Decorating 101

Many bakers ask for tips and instructions on decorating cookies.... Read More