Saturday, November 22, 2008

Perfect Steamed Rice

No more goopy, gooey rice. Follow this method exactly and get fluffy, beautiful and perfect rice! 
No more goopy, gooey rice. Follow this method exactly and get fluffy, beautiful and perfect rice!

How to Make Perfect Steamed 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.

Recipe: Perfect Steamed Rice

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings

Ingredients
  • 4 cups of water
  • 2 cups of long grain rice
  • 1 teaspoon of kosher salt
Instructions

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.

Baked Rice: Combine 2 cup of long grain rice with 4 cups of boiling water and 1 teaspoon of salt and place into a buttered 3 quart, lidded baking dish. Add thin slices of butter if you like. Place a layer of aluminum foil over the baking dish, then cover with the lid (if you don't have a lid, use several layers of aluminum foil). Bake in a preheated 350 degree F oven for about 40 minutes or until all liquid is absorbed and rice is cooked through. Let rest for a few minutes before carefully removing the lid and foil. Fluff with a fork and serve. Increase cooking time to 1-1/2 hours if you use cold water.

Cook's Notes: Bump up your rice by skillet toasting it in a bit of butter first before adding the water, using half water and half broth, adding a small bay leaf, or a tiny pinch of other herbs to complement whatever main dish you are serving, such as basil, parsley, thyme or oregano. Sauté 1/3 cup finely chopped onion with 2 minced garlic clove, before adding rice. To freshen refrigerated or frozen rice, defrost, sprinkle lightly with water, cover and microwave on high until hot and tender. For a lemony rice, perfect for seafood dishes, squeeze in fresh lemon juice after buttering the rice.

For Brown Rice: For every cup of rice you'll want a 2-quart saucepan. Rinse rice with cold water for 30 seconds. Set aside. Bring 4-1/2 cups of water to boil for every cup of rice, adding a teaspoon of salt and a thin pat of butter, if desired. Stir rice in, whisking for a few seconds, reduce heat to low, cover and simmer for about 35 minutes, or until rice is tender and liquid is absorbed. Remove from heat, keep covered, and let rest for 5 to 10 minutes. Fluff with a fork before serving.

Source: http://deepsouthdish.com

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Posted by Mary on November 22, 2008
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