What's the secret to making soft and fluffy rice that melts in the mouth?

Question

White rice..

Answer 1

you just need to cook it longer. The longer you cook it (with the lid of the pot on) the softer it will get. Once it is as soft as you want, add a tiny bit of butter(teaspoon, no more) just to loosen up the rice from itself. If you want it to be sweet, stir in a teaspoon of sugar.

Answer 2

Rinse it and leave the lid on! Follow the instructions on rice:water ratio depending on rice and elevation.

My favorite preparation is rice pilaf.

Oven @ 350F
Rinse the rice three times!!
If you do not have a strainer (one that the rice can't fit through) Just soak and agitate it to release excess starch. Drain starchy water and repeat, preferable until the water runs clear. The idea is to get rid of the starch that will bind your rice together in a mushy mash later.

Add some butter, or oil to your cooking pot. Enough to lightly toast your rice when added. Add rice, stir until you smell it.

Add your liquid. Chicken stock is good. Add herbs?

Bring to a rapid boil on the stove top.

Stir and cover.

Place in 350 oven and wait 15 minutes.

You are looking for most-all the water to be absorbed.

Remove and stir lightly with a fork. You want to release the steam and let it rest, uncovered, on a seperate dish for a few minutes.

Good luck!

Answer 3

rice that melts in your mouth isn't usually a desirable trait. most people want their rice to be cooked al-dente (to the tooth) just like their pasta. to have a little bite to it. that's how I like mine, anyway. when cooking your rice, there is a standard ratio of 3 parts liquid to every one part rice. just saute up some garlic and onion in a little butter, then add a little while wine and let reduce. add your rice and let it get evenly coated in the butter, and then add 1/3 of your cooking liquid. I'd recommend using chicken stock. stir occasionally, unless making risotto, then stir constantly to work the gluten. once liquid has reduced, add your second third, stirring occasionally, and once that's reduced, add most of the final third. you may not need the rest, and you may need more than the rest. it'll very each and every time. cooking's not exact like pastries.

Answer 4

...take a BIG pot... fill it with 75% water... a few Oz. of Olive Oil and bring it to a rolling boil... with a wisk... sturr in your rice... and now here comes the fun... sturr it... let the boil return and turn it down a bit to just a small boil... but keep sturring... keep sturring.... keep sturring... the rice with begin to cook-up and softenup... keep sturring.... and you can cook it to the fluffy ness of your hearts desire... keep sturring....
OR... take a pan you can put in the oven... put about 75% boiling water in the pan... pour your rice over the just added water and bake at 300 dg oven for about 30 min... the rice on the botton of the pan will get a bit burned... it's Ok... it a Ruerto Rican speciality called Peggow... the rest of the rice is soft. of call you local Chinese restaurant and have them cook you up a batch....

Answer 5

Hate to say it, but the best thing is to get a rice cooker. I hate making rice any other way

Answer 6

Buy a rice steamer-perfect every time.

Answer 7

boil in water for exactly 12 mins and then rinse in a culander/strainer with boiling hot water to remove starch, perfect!!!

Answer 8

since when does rice melt?

Answer 9

one extra cup of water