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.
Time 50m Yield 6 Number Of Ingredients 5 Steps:
Combine rice, water, broth, taco seasoning, salt, and pepper in a saucepan. Bring to a boil. Cover and reduce to a simmer; cook until all liquid is absorbed, about 40 minutes. If some liquid remains, cover and cook for 5 to 10 minutes more. Fluff with a fork and remove from heat.
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 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 45m Yield 4-6 serving(s) Number Of Ingredients 3 Steps:
Rinse the starch off the rice in a strainer under cold water for 30 seconds. Bring the water to a boil over high heat in a large pot that has a tight fitting lid. Add the rice, stir it just once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink and drain for 10 seconds. Return the rice to the same pot, off the heat. Cover immediately and set aside for 10 minutes (this is the steaming part). Uncover, fluff with a fork, and season with salt.
Time 1h5m Yield 3 cups Number Of Ingredients 2 Steps:
Bring water to a boil. Once water is boiling, add brown rice, cover, and reduce to simmer. Simmer for 45 minutes, without opening pot. After 45 minutes, turn off heat and let sit for 15 minutes. DO NOT OPEN POT UNTIL 15 MINUTES ARE OVER. Open pot and fluff perfect rice.
