Water To Rice Ratio Stovetop Recipes

HOW TO COOK PERFECT RICE ON THE STOVE

How to Cook Perfect Rice on the Stove image

A foolproof recipe for cooking white rice.

Provided by Katie Workman

Time 28m

Number Of Ingredients 4

Ingredients

2 cups water
½ teaspoon salt
1 tablespoon butter or oil (optional)
1 cup long grain white rice

Steps:

Bring the water to boil in a medium saucepan. Add the salt and butter and allow the butter to melt.
When the water has returned to a boil, stir in the rice. Let the water return to a light simmer. Stir again, cover the pot and turn the heat down to low. Keep the rice simmering slightly, and keep the pot covered (you may have to peek after a few minutes to make sure the heat is at the correct temperature, but then let it cook, covered). Start checking to see if the rice is tender and all of the liquid is absorbed at about 17 minutes. It may take up to 25, especially if you are making a larger quantity of rice.
When the rice is cooked, turn off the heat and let it sit for another couple of minutes to finish absorbing any liquid. Take off the lid, fluff the rice with a fork and let it sit for another 2 minutes or so, so that some of the excess moisture in the rice dries off.

Nutrition Facts : Calories 193.91 kcal, Carbohydrate 36.98 g, Protein 3.33 g, Fat 3.15 g, SaturatedFat 1.88 g, Cholesterol 7.53 mg, Sodium 324.24 mg, Fiber 0.6 g, Sugar 0.06 g, ServingSize 1 serving

CLASSIC STOVE-TOP METHOD FOR PERFECT WHITE RICE

Classic Stove-Top Method for Perfect White Rice image

A touch of butter and salt make all the difference in this foolproof rice recipe. This family-friendly side dish can be ready in a quick 16 minutes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Number Of Ingredients 4

Ingredients

1 cup water
1 teaspoon unsalted butter
1/2 teaspoon salt
1 cup long-grain white rice, rinsed

Steps:

Bring water, butter, and salt to a boil in medium saucepan. Stir in rice 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 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. Fluff with a fork and serve.

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