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| No more goopy, gooey rice. Follow this method exactly and get fluffy, beautiful and perfect rice! |
Perfect Boiled Rice
I have been making rice this way as long as I have been cooking. These days I use an electronic rice cooker, and I even steam hard cook eggs in the thing sometimes! But... if you haven't gotten one of those yet, first, put one on your Christmas list, but then, in the meantime, try this method exactly as it is written and you will have beautiful and fluffy, perfect rice. Here's how to do it.If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!
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Recipe: Perfect Boiled Rice
©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings
Ingredients
Instructions
- 4 cups of water
- 2 cups of rice
- 1 teaspoon of kosher salt
Bring water to a rolling ball, stir in salt and rice and return to a boil. Stir, cover immediately, reduce heat to very low simmer and cook for 20 minutes, covered. Don't peek and don't lift the lid! After 20 minutes, remove the pot from the burner and set aside, keeping covered. Allow the rice to continue steaming until ready to serve. Use a fork to fluff. Refrigerate or freeze leftovers.
Tip: To freshen refrigerated or frozen rice, defrost, sprinkle lightly with water, cover tightly and microwave on high until hot and tender.
Source: http://deepsouthdish.com
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Hi Mary,
ReplyDeleteHaving lived in Japan for 9 years (my husband is a retired Marine), one of the first purchases was a rice steamer, but once the newness ran out, I never use it anymore.
I bring the water to a boil, add the amount of rice needed and put a tight-fitting lid on the pot and place into a preheated 350 degree oven for 20 minutes. Fluff with fork and serve,
Pam
Hi Pam! I ADORE my rice cooker - it really makes perfect rice, but sometimes I still do it stovetop too. I do rice in the oven with my oven jambalaya, but haven't used the oven for steaming simply rice. Great idea - thanks!
ReplyDelete