Time 2h15m Yield Makes about 3 cups Number Of Ingredients 3 Steps:
Combine rice, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender and liquid is absorbed, 40 to 45 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.
Time 45m Yield 4 servings Number Of Ingredients 2 Steps:
Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain. Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
Time 1h10m Yield 4 servings Number Of Ingredients 4 Steps:
Preheat the oven to 375 degrees F. Place the rice into an 8-inch square glass baking dish. Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
Time 1h5m Yield 6 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 baking dish. Place rice in prepared baking dish; sprinkle salt and oil on top. Pour boiling water over rice. Cover baking dish tightly with double layer of aluminum foil and pinch edges to seal. Bake in center of preheated oven until water is absorbed, about 1 hour. Remove rice from oven, uncover, and fluff with fork.
Time 40m Yield 4 servings. Number Of Ingredients 6 Steps:
In a small saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 35-45 minutes or until water is absorbed and rice is tender. Stir in the remaining ingredients.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Spray a deep skillet or wok with cooking spray (I used some garlic oil) and heat on medium. Beat eggs lightly, pour into pan, and cook without stirring until they are almost dry. Remove to a plate and set aside. Heat oil in same pan over medium high heat and add the onions and carrots and cook, stirring from time to time, for about 2 minutes. Ad mushrooms and garlic and cook and stir for 2 more minutes. Add the sherry, soy sauce, and cooked rice. Continue to cook, stirring from time to time, for about 3 minutes. Add green onions, peas and sesame oil. Cut the eggs into thin ribbon strips, add to pan, and toss well to mix all ingredients. Serve at once with extra soy sauce if desired.
Time 25m Number Of Ingredients 3 Steps:
To cook brown rice quickly, soak it in the water for 2 hours or longer in advance. It can be put to soak the night before or in the morning. Bring the rice and the soaking water, with salt and pepper to taste, to a boil; reduce heat; cover and simmer for 20 minutes, or until water has evaporated and rice is fluffy. If rice is not presoaked, it will take 40 to 45 minutes to cook.
Yield Makes about 2 1/2 cups Number Of Ingredients 3 Steps:
The Right Ratio: Trust us: Though it’s printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water. Quick Cooking Time: Bring rice, water, and salt (1/4 teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains. Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.
