Easy Steamed Rice Sallye Recipes

BEST STEAMED RICE

Steps:

• Bring water to a boil in a medium saucepan. Stir in white rice and salt. Return to a boil over medium-high heat.
• Reduce heat, and simmer, covered, until rice is tender and has absorbed all the water, 16 to 18 minutes (check only toward the end of cooking time). The rice will be studded with steam holes when ready.
• Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.

EASY STEAMED RICE (SALLYE)

Steps:

• 1. Place all ingredients in heavy saucepan and bring to a boil over medium high heat. Once boiling, cover pan and turn heat to low; simmer for 30-40 minutes until rice is tender. Remove from heat and let "rest" for 5-10 minutes. When ready to serve, fluff up lightly with fork.
• 2. Leftovers can be frozen for future use or stored in fridge for several days.
• 3. NOTE: IF YOU USE ZATAIRAN'S PARBOILED RICE, YOU CAN REDUCE THE COOKING TIME TO 20-30 MINUTES.

BASIC STOVETOP RICE

Steps:

• Pour rice into a bowl, and fill it with cold water. Swirl the grains, using your fingers. Tip out any starchy water, and repeat until water runs almost clear.
• Combine rice and water in a pot: For most long-grain and medium-grain rice, pair 1 cup rice and 1 1/3 cups water. For short-grain rice, use 1 cup rice and 1 cup water. For most brown rice, combine 1 cup rice and 1 3/4 cups water. The rice and water should not come more than halfway up the sides of your pot; the mixture will double in volume as it cooks.
• Bring water to a hard boil over medium-high heat. The water's entire surface should break with big, constant bubbles. As soon as water is boiling, give it a vigorous stir with a spatula or wooden spoon, making sure to scrape at any grains at the bottom of the pot. Cover it with a lid and turn the heat to low.
• Cook long-grain and medium-grain rice for 15 minutes; short-grain varieties for 20 minutes; and brown rice for 30 minutes.
• When allotted time has passed, or when you hear a change in sound - if you listen closely, you'll notice the sounds will slowly change from a bubbly simmer to a steamy sort of flutter - turn off heat and let rice rest for about 10 to 15 minutes before serving.

SPANISH RICE MADE EASY (SALLYE)

Steps:

• 1. PREPARATION: Peel and quarter onion and place in food processor Cut bell pepper into quarters, remove the core, the seeds and membranes; place in food processor Peel garlic clove and place in food processor Pulse about 7 times until items are coarsely chopped Set aside
• 2. Place oil in heavy skillet that has an airtight lid over medium high heat until oil is shimmering. I use my cast iron skillet.
• 3. Add rice, chopped pepper, onion and garlic to hot oil and cook until rice is slightly browned (about 5 minutes). Stir frequently to avoid burning.
• 4. Stir in all other ingredients and bring to a boil.
• 5. Once liquid is boiling, turn heat to low until liquid is just simmering. Cover and cook until all liquid is absorbed (about 20 minutes). Do not remove lid or stir during cooking time.
• 6. Remove from heat and set aside for 5 minutes (still covered). When ready to serve, fluff up with fork.
• 7. That's it, folks.

PERFECT STEAMED RICE EVERY TIME

Steps:

• WASH THE RICE: Rinse under running water, rubbing the grains together between the palms of your hands; continue this rinsing until the water runs fairly clear. THIS WILL TAKE A COUPLE MINUTES; DON'T RUSH THIS MOST IMPORTANT STEP!
• Place rice in a covered sauce pan; add water to 1/2-inch above the rice; put on high heat. Stay in the area -- don't fall asleep -- PAY ATTENTION!
• As soon as it boils rapidly, reduce heat to medium/low and keep simmering for 10 minutes. DO NOT PEEK. DO NOT OPEN THE LID.
• Remove pot from burner but STILL DO NOT OPEN THE LID; let the rice rest undisturbed for five minutes.
• Fluff the rice with a pair of chopsticks before serving.

STEAMED RICE

Steps:

• Rinse rice in several changes of cold water until water is clear, then drain well in a large fine-mesh sieve.
• Cook rice over the stove, in a rice cooker, or in a pressure cooker.

BASIC STICKY RICE

Steps:

• Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours.
• Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don't allow water to touch sieve) and steam, covered, for 15 minutes.
• Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.