Time 25m Yield 3 to 5 servings Number Of Ingredients 8 Steps:
Melt butter in a 2-quart saucepan over medium heat. Add shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper, to taste, and add the warmed stock. Add the smashed garlic and sprigs of thyme. Cover with a tight fitting lid. Cook for 15 to 17 minutes. Remove the thyme and garlic. Fluff with a fork and add fresh chopped parsley.
Time 30m Yield 4 Number Of Ingredients 4 Steps:
Melt butter in a medium saucepan over medium heat. Add rice and stir to coat. Cook until rice grains begin to turn opaque, 1 to 2 minutes; do not brown. Add water and salt. Bring to a boil; reduce heat to low. Cover and let simmer for 15 minutes. Do not lift the lid. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
Number Of Ingredients 2 Steps:
Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in rice and salt and return to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16 to 18 minutes (check only toward the end of cooking time). The rice should be studded with craters, or steam holes, when it is ready. Remove from heat and let steam, covered, for 10 minutes. Then fluff with a fork and serve.
Time 30m Yield 12 serving(s) Number Of Ingredients 3 Steps:
On stovetop, melt butter on low. Once butter is completely melted, add 80 marshmallows. Continue to stir and melt on low until all marshmallows have melted. Once marshmallows are melted, turn stovetop heat off and stir in rice krispies. Stir well until all rice krispies are completely coated. Transfer into a greased 9x13 pan. Let set for about a minute, then press into pan.
Time 20m Yield 4 serving(s) Number Of Ingredients 5 Steps:
In a saucepan with a good fitting lid bring water, salt and optional ingredients if desired to a boil. The salt and butter are simply for flavor. The vinegar keeps your grains separated and gives you a prettier dish. No one will taste the vinegar at all! Add rice and stir. Cover and reduce heat to low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high. Cook for 20 minutes. DO NOT LIFT LID! The steam that is trapped inside the pan is what allows the rice to cook properly. Remove from heat and fluff with fork. Serve!
Yield Makes 10 servings Number Of Ingredients 8 Steps:
Melt butter in heavy large saucepan over medium heat. Add onion and bay leaf and sauté until onion is translucent, about 3 minutes. Stir in salt, thyme, and white pepper. Add rice; stir 2 minutes to coat. Add broth and bring to boil. Reduce heat to low, cover, and simmer until rice is just tender and broth is absorbed, about 17 minutes. Discard bay leaf. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in microwave before using.)
More about “perfect rice recipes”
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.
