Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I need a Recipe for steamed rice?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I need a Recipe for steamed rice?),it will help you,my kids.
Answer:
For one cup of cooked instant rice;
bring one cup of water to a boil
turn off water
pour in one cup rice
let sit for seven mins.
Or you can do two, three, how ever many cups you want. Just make sure that it's even, rice with water.
Taken from, recipezaar.com
My folks ALWAYS made their rice this way (Dad taught Mom, too!), only omitting the onion and using water only when preparing it for something sweet, like a rice pudding. It really takes no longer than ordinary rice, and it tastes so much better. Try it, and you will never go back to making rice the old way! The orzo option is my own addition and is a nice variation, especially when having company.
by Toby Jermain | Edit...My Notes
Requires Premium MembershipMy Notes
ONLY YOU see your private notes, and they print with the recipe.
2-4 servings 30 min 5 min prep
Change to: servings US Metric
1 cup uncooked long-grain rice
2 tablespoons butter or extra virgin olive oil (or a combination)
1 small onion, chopped
2 cups chicken broth or beef broth or vegetable broth (preferred) or very hot tap water
1 teaspoon salt (decrease or delete if chicken broth is salted, required with water)
If you are using regular long-grain rice (NOT minute rice or other "quick cooking" rice) the proper proportion is 2x as much liquid as rice. So for 1c. rice (which'll give you 3-4 servings), you need 2 c. water.
Basic "chinese restaurant" type steamed rice doesn't add salt or butter. When my hubby makes it that way I tell him he's making "American rice"
Anyhow, put your rice & water in your pan, put it on med. or med-hi heat til it just starts to boil, then turn your heat down to low, put a lid on the pot and let it steam for 20-30 minutes...and that's it.
Get a rice cooker, soak your short grained, white rice for ten minutes, clean out the chafe and powder, add water above one finger's width to your cooking pan, press the rice cooker button, and come back in 15 minutes. Perfect everytime.
Puerto Rican Steamed Rice [8 servings; ready in 35 min]
2 tablespoons vegetable oil
3 cups water
1 teaspoon salt
2 cups uncooked calrose rice, rinsed
Heat oil in saucepan over medium-high heat. Stir in water and salt. Bring to a heavy boil. Add rice, and cook until the water has just about cooked out; stir. Reduce heat to medium-low. Cover, and cook for 20 to 25 minutes. Stir again, and serve. Rice may be a little sticky and may stick to bottom of pot.
Check this out for perfect rice
http://store.indianfoodsco.com/infopage.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.I need a Recipe for steamed rice?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I need a Recipe for steamed rice?),it will help you,my kids.
Answer:
For one cup of cooked instant rice;
bring one cup of water to a boil
turn off water
pour in one cup rice
let sit for seven mins.
Or you can do two, three, how ever many cups you want. Just make sure that it's even, rice with water.
Taken from, recipezaar.com
My folks ALWAYS made their rice this way (Dad taught Mom, too!), only omitting the onion and using water only when preparing it for something sweet, like a rice pudding. It really takes no longer than ordinary rice, and it tastes so much better. Try it, and you will never go back to making rice the old way! The orzo option is my own addition and is a nice variation, especially when having company.
by Toby Jermain | Edit...My Notes
Requires Premium MembershipMy Notes
ONLY YOU see your private notes, and they print with the recipe.
2-4 servings 30 min 5 min prep
Change to: servings US Metric
1 cup uncooked long-grain rice
2 tablespoons butter or extra virgin olive oil (or a combination)
1 small onion, chopped
2 cups chicken broth or beef broth or vegetable broth (preferred) or very hot tap water
1 teaspoon salt (decrease or delete if chicken broth is salted, required with water)
If you are using regular long-grain rice (NOT minute rice or other "quick cooking" rice) the proper proportion is 2x as much liquid as rice. So for 1c. rice (which'll give you 3-4 servings), you need 2 c. water.
Basic "chinese restaurant" type steamed rice doesn't add salt or butter. When my hubby makes it that way I tell him he's making "American rice"
Anyhow, put your rice & water in your pan, put it on med. or med-hi heat til it just starts to boil, then turn your heat down to low, put a lid on the pot and let it steam for 20-30 minutes...and that's it.
Get a rice cooker, soak your short grained, white rice for ten minutes, clean out the chafe and powder, add water above one finger's width to your cooking pan, press the rice cooker button, and come back in 15 minutes. Perfect everytime.
Puerto Rican Steamed Rice [8 servings; ready in 35 min]
2 tablespoons vegetable oil
3 cups water
1 teaspoon salt
2 cups uncooked calrose rice, rinsed
Heat oil in saucepan over medium-high heat. Stir in water and salt. Bring to a heavy boil. Add rice, and cook until the water has just about cooked out; stir. Reduce heat to medium-low. Cover, and cook for 20 to 25 minutes. Stir again, and serve. Rice may be a little sticky and may stick to bottom of pot.
Check this out for perfect rice
http://store.indianfoodsco.com/infopage.
correctness,It's Non-profit and only for informational purposes.
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