STOVE TOP
Ingredients
- 2 cups water
- ½ teaspoon salt
- 1 tablespoon butter or oil optional
- 1 cup long grain white rice
Directions
- 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.
MICROWAVE
Put 2 cups of basmati and 3 cups cold water in a 3-quart microwave-safe dish and cook on high, uncovered, 15 minutes, or until steam holes appear in rice. Cover dish and cook on high 5 more minutes. Let rice stand, covered, 5 minutes and fluff with a fork. You'll note that using the microwave shaves only five minutes off the traditional stove-top method, but faster is not the issue here. Better is.
RICE COOKER
Ingredients
- Tap water for rinsing
- 2 cups rice short grain, long grain, or medium grain
- 2 cups filtered water
Directions
- Measure out 2 cup of rice and add to the rice maker pot. My rice maker comes with a measuring cup and I always use this to measure both rice and water.
- Rinse the rice in the pot under cold running water. Use your hands to move the rice around gently to clean the grains. Pour out the water once it starts to change color. Repeat this process 2 times. Make sure to drain all the water when finished.
- After you clean the rice and remove the rinsing water, add 2 cups of filtered water to the pot.
- Return the rice pot to the rice maker. Make sure your rice maker is on and follow the manual instructions. Our rice cooker provides a “quick” setting along with a “normal” setting. I more often than not choose “quick” because it gives me the same results for a shorter amount of time. While the rice is cooking, do not lift the lid so as not to lose steam.
- Once the rice is done, leave the cooker closed for an additional 5 minutes.
- Open the lid and fluff the rice with a rice paddle.
- Serve rice onto bowls and enjoy.
NOTES: The type of rice grain in this recipe can be interchangeable. You can use short grain, medium grain, or long grain with the same ratio. If you would like more rice, you can use the same ratio. For example, two cups of rice for two cups of water and so on.
INSTANT POT
Ingredients
- 1 cup (230g) Jasmine rice
- 1 cup (250ml) cold water
- ¼ - ½ teaspoon fine sea salt or table salt optional
Directions
- Rinse rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until water is clear. Be sure to drain really well.
- Add 1 cup (230g) rice and 1 cup (250ml) cold water in Instant Pot Pressure Cooker.
Close the lid, turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes. Turn Venting Knob to Venting position to release the remaining pressure. Open the lid quickly. - Add salt to the rice for seasoning.
- Fluff rice with a fork, then serve warm.
CROCKPOT
Ingredients
- 1 cup rice
- salt
- 2 cups water or broth
- butter
Instructions
- Rub your slow cooker lightly with 1 tablespoon butter or margarine. Or spray it with non-stick spray.
- Pour in rice, water and salt.
- Cover and cook on High 1 ½ to 2 ½ hours, stirring occasionally.
Notes: You can mix in veggies, and seasonings and play with this to customize it for your meals. Just keep the ratio of 1 part rice, 2 parts water.
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