Rice is one of the oldest foods. It is also an extremely versatile food, which can be used as a base ingredient for appetizers, entrees, and desserts. Below will be described the basic recipes for white rice and brown rice with tips on how to make the perfect rice to star or complement any meal.
For both recipes your will need:
- A medium saucepan with lid
- Rice of choice
- A 1 cup measuring cup
- Timer or clock
White rice is rice that has had the bran removed from the outside of the grain. White rice cooks faster than brown rice and has a milder flavor making it usually used for desserts instead of brown rice. White rice uses a one to two ratio for rice to water. So you can alter this basic recipe to meet your personal rice needs. The below recipe make about 3 cups of rice.
- Measure out one cup of white rice and put into the pot.
- Measure out two cups of clean, cold water and add it to the rice in the pot.
- Put the saucepan on the stove with the lid on the pot.
- Turn on the stove to high until the rice begins to boil, and then lower the flame to low. The rice should just simmer. It is OK to peek under the lid quickly to check that the rice is at a low, steady boil. If the flame stays too high, the rice will over-boil and if too low, the rice won't cook.
- If using a timer, set it to 15 minutes. Otherwise note the time on your clock.
- Leave the lid on the rice. Constantly lifting the lid lets all of the steam escape and your rice will not cook up as nice as it could.
- Do not stir the rice while it is cooking. Really, do not stir the rice while it is cooking. Rice hates that.
- At the end of 15 minutes, remove the lid. All of the water should be absorbed into the rice. At this point to check the bottom, push a little aside. If there is still water on the bottom, replace the lid and let it cook for 2 to 5 more minutes. Be very careful to not let it burn.
- Fluff with a fork and enjoy!
Brown rice still has its bran and therefore requires more water and takes longer to cook. Many people like brown rice's slightly chewy texture and nutty flavor. Brown rice has more nutrition and fiber than white rice and is an easy way to add whole grains to your diet. You can use brown rice anywhere you would normally use white rice. The ratio for brown rice is one cup of rice to two and a half cups of water. So to make half as much rice you would use 1/2 cup of rice to 1 1/4 cups of water. The below recipe cooks up about 3 cups of rice.
- Measure out one cup of brown rice and put it in the pot.
- Measure out two and a half cups of clean, cold water and add it to the rice in the pot.
- Put the saucepan on the stove with the lid in the pot.
- Put the stove on high until the rice starts boiling, and then lower the flame to low. The rice should just simmer. As before, it is OK to peek under the lid quickly to check that the rice is at a low, steady boil. If the flame goes too high, your rice will over-boil. If the flame is too low, your rice won't cook.
- If using a timer, set it to 40 minutes. Otherwise use your clock and keep a close eye on the time.
- Leave the lid on the rice. When you lift the lid, you let out all of the steam, which means that your rice will not cook up as nice as it could.
- Do not stir the rice while it is cooking.
- At the end of 40 minutes, remove the lid. The water should be entirely absorbed into your rice, so push a little of the rice out of the way to see the bottom. If you still see some water there, put the lid back on and cook an additional 2 to 5 minutes. Make sure it does not burn.
- Fluff with a fork and enjoy whole grain yummy-ness!
There are many types of rice -- sushi, basmati, short grain and long grain varieties. By following the above recipes, you can cook pretty much any rice to a successful finish.