Boiled Rice Recipes

EASY BOILED LONG-GRAIN RICE

Steps:

• Fill a pot with water and add the rice: The rice should be covered by several inches of water (use a 1:4 ratio of rice to water if you're nervous). If using, add at least 1 teaspoon of salt per cup of rice. Stir a few times to make sure the rice and water are mixed.
• Bring to a boil over high heat, then reduce to a simmer: Let the water come to a rolling boil, then reduce the heat until it maintains a gentle bubbling simmer.
• Cook the rice until barely tender: White rice will cook in roughly 10 to 15 minutes. Brown rice will cook in roughly 20 to 30 minutes. Stir the rice a few times during cooking, when you remember. Taste it as you get toward the end of cooking to test its doneness. It's ready when tender and no longer crunchy, but still a touch too firm for your liking.
• Drain the rice: Set the strainer over your sink or a large bowl and strain the rice and cooking liquid. (The cooking liquid can be saved for other cooking projects.) Shake the strainer a few times to fully drain the rice.
• Return to the pot, cover, and let stand: Immediately after straining, while the rice is still hot and steamy, transfer the rice back to the pot and cover with the lid. Let stand off the heat, for 10 to 15 minutes. The steam from hot rice trapped in the pan will finish cooking the rice and help give it a perfect texture.
• Fluff and serve: Uncover the rice, fluff with a fork, and serve.

BOILED RICE

Steps:

• Place the oil and rice in a saucepan, and mix well. Add the water and salt, and bring to a boil, stirring occasionally, over high heat. Cover tightly, reduce the heat to very low, and simmer gently for 20 minutes.
• Fluff with a fork, and serve with the chili.

BOILED RICE

Steps:

• Measure the rice and tip into a sieve. Wash the rice under running cold water until it runs clear.
• then tip the rice,oil, salt and water into a microwave-proof bowl -a Pyrex bowl is fine- with a lid that will allow steam to pass. Alternatively, cover the bowl tightly with microwavable film and pierce this three or four times with a sharp pointed knife. Cook on high for 5 minutes; then on defrost for 10-12 minutes. The rice will stay hot for up to 15 minutes if you keep it covered. I recommend this procedure only for white rice.

CREOLE BOILED RICE

Steps:

• Bring the water to a boil with the bay leaves. Add the salt.
• Add the rice, stir to make sure the rice doesn't stick. Do not stir again. If the rice is agitated too much, it gets sticky. Give it a good stir when it comes back to a boil, and partially cover.
• Cook for about 11 minutes, test it. It should have a bite, but crunch is bad. When it's tender, drain it, remove the bay leaves, and if desired, place it into a 400 degree oven with the butter patted on top for about 15 minutes; this helps dry the rice out.

BOILED RICE

Steps:

• Bring the chicken broth to a boil and add the rice. Return to a boil and stir. Simmer for 17 minutes over low flame, covered. Add the lemon juice, blend well and serve with the chicken.

BOILED RICE

Steps:

• Place the water and salt in a medium saucepan. Bring the water to a boil, add the rice, stir well, and bring the mixture back to a boil. Stir again, reduce the heat to very low, cover and cook for 20 minutes.
• Serve with the chicken livers.