SIMPLE SHORT-GRAIN BROWN RICE
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 4 servings (3 cups)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a medium sauce pan with a tight fitting lid, and bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover, and cook for 50 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.
- Remove pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork and serve.
- Over medium-high heat, let the water steam the vegetables until warmed through, 3 to 5 minutes. Stir into hot rice just after fluffing it with a fork.
BIG-BATCH RICE
This simple, large batch of seasoned rice can be frozen and repurposed in endless ways for easy, family-friendly meals.
Provided by Anna Stockwell
Categories Rice Vinegar Sunday Stash Small Plates Kid-Friendly Freeze/Chill Dinner Quick & Easy
Yield 14 cups (12-14 servings)
Number Of Ingredients 3
Steps:
- Bring 18 cups water to a boil in a large covered pot over high heat. Stir in salt and vinegar. Add rice, reduce heat to medium, and bring to a simmer. Cook, stirring occasionally, until rice is cooked through but not mushy (taste it: it should still be slightly al dente), 10-20 minutes, depending on variety of rice. Working in batches if needed, strain through a fine-mesh strainer.
- If not serving immediately, spread rice in an even layer on a rimmed baking sheet and let cool. Transfer to resealable freezer bags, pat down into an even layer (so it defrosts more quickly), and freeze up to 4 months. To defrost, transfer frozen rice to a microwave-proof bowl and sprinkle with a bit of water. Cover and microwave rice on high in 1-minute bursts until warmed through. Alternately, place rice in a saucepan and add a splash of water. Cover and cook over low heat, stirring occasionally and adding more water if needed, until warmed through. If using in a soup, add frozen rice directly to soup and cook until heated through.
BROWN RICE PILAF RECIPE
Serve up an easy side dish tonight with this Simple Brown Rice Pilaf. Based on whole grain and packed with flavor, it's a great supporting actor.
Provided by Jessica Fisher
Categories Side Dish
Time 55m
Number Of Ingredients 7
Steps:
- In a large skillet with a lid, melt the butter over medium heat. Add the rice and onion.
- Saute until the rice the becomes opaque and the onion starts to become translucent.
- Add the chicken broth and parsley and bring to a slight boil. Cover and reduce the heat. Cook for 40 minutes, covered, until the liquid is absorbed. Fluff with a fork, season with salt and pepper, and serve.
Nutrition Facts : Calories 310 kcal, Carbohydrate 50 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 644 mg, Fiber 2 g, ServingSize 1 serving
SHORT-GRAINED RICE
Japanese short-grained rice, sometimes labeled as "sushi rice," needs a good rinsing before you cook it in a ratio of one cup of water for every cup of rice. The result is smooth and pearly rice that holds together well without being gummy, and tastes of the grain. You can make it on the stovetop. But once you start using an electric rice cooker, it is hard to go back. Serve it with soy-sauce-pickled eggs.
Provided by Sam Sifton
Time 35m
Yield Serves 4-6
Number Of Ingredients 1
Steps:
- Pour the rice into a bowl, and cover it with an inch or so of water. Using a spoon or your fingers, swirl the rice around in the water to help it release any dust or starch, then carefully pour off the clouded water. Repeat until the rinsing water runs clear.
- Place the rice into a rice cooker or, if cooking on a stovetop, into a medium-size pot with a tightfitting lid. Add 2 cups water to the rice, put the lid on the rice cooker or pot, then either start the rice cooker or, if cooking on a stovetop, bring the water to a boil over medium-high heat. If cooking on the stovetop, reduce the heat under the pot to low, and cook, covered, until the rice has absorbed all the water, approximately 18 to 20 minutes.
- Remove the top from the pot or rice cooker, and using a wooden spoon or rice paddle, fluff the rice around a little, then loosely replace the top and allow the rice to sit for an additional 10 or 15 minutes before serving.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 0 grams, Carbohydrate 52 grams, Fat 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1 milligram
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