I take a cup of rice, 2 cups of water, tsp salt, tablesppon of butter. Put stove on high. Stir (this will be the only time you should stir the rice). When it comes to a boil add another Tblespoon salt. boil a few more minuted and turn heat on low. Put the lid on the pot but not completely so that the steam will ecscape. When all the water has been absorbed and there are small holes in the pot of rice, it is done. turn off the heat and transfer into a bowl and stir.
REMEMBER DO NOT STIR THE RICE EXCEPT AT THE BEGINNING AND AT THE VERY END WHEN DONE!
2007-12-29 10:18:07
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answer #1
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answered by Anonymous
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Well here is the secret recipe of a Chinese way to cook rice ( who cooks rice better than the Chinese ?):
If you are cooking Basmati rice,long grain rice, Japanese rice etc, wash the rice thoroughly in clean cold water and change water a few times until water doesn't turn milky but stay clear . Then pour some water over the rice. Put your hand ( palm downward ) on top of the rice and the water must reach approximately the middle of the back of your palm. Then place the pan on fire until it boils. Turn it to very slow and let it simmering. Now you can cover the pan with a lid. From time to time check if water dries out, used a teaspoon to dig out some rice in bottom to see if they are cooked and dry. When there is no water left and the rice are cooked, switch off fire but leave the rice covered by lid for another 10 minutes before serving.
The Chinese never need to use any measurement or timing but cook rice according to old traditions and experiences.
Mind you, if you are cooking Thai fragrant rice and sticky rice, less water should be put on the rice, as long as you see rice are wet with water, that's good enough. No palm measurement this time.
2007-12-29 20:59:47
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answer #2
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answered by Anonymous
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I don;t know what product you have, but here's an old family recipe that came form Syria several generations ago - it's the best white rice I've ever had.
4 servings
1 cup of mahatma long grain white rice
4 sticks of butter
salt
In a bowl, put the rice and add about 4 tablesoons of salt (sounds like a lot, but trust me here) and soak overnight.
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n the morning, pout the rice in a colander and rain off the water. Then run cold water over the rice (through the colander) until the water runs off clear.
Then, put a pot of water on the stove - and add another 4 tablespoons of salt. When the water bolis, add the rice and boil for about 4 minutes. test a grin and see if it is still just barely hard int he middle. The put it back int he colander and run cold water over it again until the water runs off clear again.
Get a roasting pan and layer in a thin layer of rice, then thin slices of butter and salt - not too mjuch here. Keep layering until all the rice is in the pan. You want fairly thin layers.
Put a lidf on the pan (or foil if you don;t have a lid) and bak at 325 for about 30-40 minutes - stirring every 10 minutes or so to keep from stickinmg and to mix in the butter as it melts.
My family has served this for every holiday meal instead of potatoes for years. It's a bit of work, but it tastes fabulous.
The key is in the draining after the soaking and boiling steps. It's critical that you run the cold water over the rice for several minutes - it takes away a lot of the starch and the excess salt.
Good luck!
2007-12-29 18:18:10
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answer #3
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answered by lollybug102 3
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Sounds like you got a short grain rice that is common in the Orient. It is usually rinsed before cooking. It comes out sticky, how else are you going to eat it with chop sticks? If you want light fluffy non sticky rice get a long grain rice. Does not need to be rinsed. It should be cooked in a covered pot at a slow boil for about 20 minutes until the water is gone. Fluff with a fork.
Personally I like the short grain rice that I do in a rice cooker. I love sticky rice.
2007-12-30 02:59:35
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answer #4
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answered by Tin Can Sailor 7
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Stickiness may be caused by cooking conditions such as too much water or too slow cooking.
Also, different kinds of rice will have different "sticky" properties. Rice for Chinese food is meant to be stickier - to hold together better and be easier to handle with chopsticks. Rice for other food, like Indian, is intended to be less sticky with separate loose grains.
For Non-Sticky Rice
It's ok to rinse the rice, but use the proper proportions of rice to water and cook the appropriate time to get perfect rice.
PERFECT RICE
- Use 1 3/4 c water for 2 c rice (recommend Basmati rice).
- Bring to boil (no lid), then simmer with lid on for 15 min.
- TURN OFF.
Rice will be perfect - non-sticky, well-cooked loose grains.
Bon appetit!!! =)
2007-12-29 18:30:19
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answer #5
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answered by Mera 7
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If you can buy a rice cooker. You don't really have to wash the rice but you can if you want. I don't know how many parts water to rice, but I know that you fill the pot with the water to the first line, closest to the tip of your finger. Rice takes about 25-30 minutes to cook. Well the rice cooker anyway, but I'm guessing how it generally works.
2007-12-30 00:58:24
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answer #6
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answered by w 4
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An easy way to make perfect rice is to put 1 1/2 cups of rice and 3 cups of water in a casserole. Add 1 tablespoon of butter or a few drops of oil and a few shakes of salt. Cover with lid and bake at 350 for 45 minutes.....perfect everytime.
For more flavor try adding an envelope of onion soup mix (stir it up good) instead of the salt.
Peace
2007-12-29 18:14:22
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answer #7
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answered by Lily S 4
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There's different ways to cook rice.
If you want to make rice every night or so.
buy rice cooker. Those come really handy and easy.
However, i recommend cooking it with the lid on. If its too gooey that means you put too much water into it. First you wash the rice about 3 times. (water should turn from cloudy to somewhat clear) . * (if you put water on your rice and let it sit for 30 min or more. rice tastes better). now put your rice into the pot or whatever you have and put water. to know how much water to put. you put ur hand on the rice and pour water until water reaches ur middle of your middle finger.
2007-12-29 18:19:27
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answer #8
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answered by KKJxSTAR 1
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I use American long grain rice and use the 12 12 12 method:
12 ounces rice, 12 fluid ounces of cold water and microwave on full power for 12 minutes. Have done this oodles of times and never had a failure yet. It can be used straight away, but I normally then stir fry it with scrambled egg mix (three eggs, but no butter that comes from the sunflower oil I stir fry it in); for this I beat the eggs, heat the oil in a large single handled wok, when the oil is really hot I put the egg mix in so it starts to scramble but while it is still liquid (take off heat) beat in the rice. Makes lovely egg fried rice!
2007-12-29 18:16:07
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answer #9
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answered by Anonymous
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Okay, this is easier than you think. Put in 2 cups of water with about 1 tablespoon of butter, bring to a roiling boil. Put in 1 cup of rice. Cook until it starts to boil again. Stirring occasionally. As soon as it starts to boil again, let it boil for about 2 minutes, then take the pan away from the heat and put a lid on the pot. Let stand for another 5 minutes and fluff with fork. Good luck and God Bless
2007-12-29 18:15:13
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answer #10
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answered by Anonymous
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