Rice is so easy to make and yet so many people get it wrong. I found this recipe by Darlene Schmidt, about.com which i think is perfect. Read the tips, very usefull :) Darlene puts a bit of salt which is optional. I always do too, I also add a bit of sugar, just a quater of a spoon will make your rice taste amazing. Here you go:
1) Start with good-tasting, good-quality white rice (see below for buying tips). Measure out 2 cups rice (SERVES 4-5 people) and pour it into a deep medium-size pot. You will also need a tight-fitting lid.
Note: If you prefer, you can wash the rice beforehand. Personally, I tend not to do this, as I was told by a holistic doctor that some of the rice's natural nutrient content can be washed away. In addition, any good-quality rice is thoroughly polished and cleaned before packaging.
Rice Buying Tips: I highly recommend buying Thai Jasmine Rice (also called 'jasmine-scented' rice). Thai rice gives you the best tasting white rice on the market. It is also the most fragrant, plus it is one of the best in terms of nutritional content among the white rice group. Another bonus is that it stores better than other types of white rice (keeps its taste and nutrition longer when cooked and refrigerated). You will get a good price on Thai jasmine rice if you buy it from Asian food stores. If you can't find Thai rice, the next best thing is Japanese white rice.
4) Bring rice-water to a light boil. You should see bubbles forming on the surface of the water, as shown, and if you place your ear close to the pot, you will hear it gently boiling.
5) Cover pot tightly with a lid and reduce heat to low (around 2.5 if you have an electric stove OR the lowest possible setting if you have a gas stove). Let rice simmer in this way for 10 minutes.
6) After 10 minutes, remove lid. If most of the water has been absorbed by the rice, use a spoon to make a well in the middle, allowing you to see to the bottom of the pot. If all or most of the water is gone, continue on with the next step.
If there is still 1/4 inch or more of water, replace the lid and allow it to simmer 3-5 more minutes.
8) When ready to eat, remove the lid and gently fluff rice with chopsticks or a fork. Transfer to a serving bowl, and ENJOY!
1) Start with good-tasting, good-quality white rice (see below for buying tips). Measure out 2 cups rice (SERVES 4-5 people) and pour it into a deep medium-size pot. You will also need a tight-fitting lid.
Note: If you prefer, you can wash the rice beforehand. Personally, I tend not to do this, as I was told by a holistic doctor that some of the rice's natural nutrient content can be washed away. In addition, any good-quality rice is thoroughly polished and cleaned before packaging.
Rice Buying Tips: I highly recommend buying Thai Jasmine Rice (also called 'jasmine-scented' rice). Thai rice gives you the best tasting white rice on the market. It is also the most fragrant, plus it is one of the best in terms of nutritional content among the white rice group. Another bonus is that it stores better than other types of white rice (keeps its taste and nutrition longer when cooked and refrigerated). You will get a good price on Thai jasmine rice if you buy it from Asian food stores. If you can't find Thai rice, the next best thing is Japanese white rice.
2) Add 2 + 1/2 cups water to your rice pot.
3) This step is optional. In Asia, a lot of chefs leave out the salt altogether, especially if they are planning to serve the rice with an especially salty dish. However, in general I find adding a little salt makes the rice taste even better. Add 1/4 to 1/2 tsp. salt and stir.
4) Bring rice-water to a light boil. You should see bubbles forming on the surface of the water, as shown, and if you place your ear close to the pot, you will hear it gently boiling.
5) Cover pot tightly with a lid and reduce heat to low (around 2.5 if you have an electric stove OR the lowest possible setting if you have a gas stove). Let rice simmer in this way for 10 minutes.
6) After 10 minutes, remove lid. If most of the water has been absorbed by the rice, use a spoon to make a well in the middle, allowing you to see to the bottom of the pot. If all or most of the water is gone, continue on with the next step.
If there is still 1/4 inch or more of water, replace the lid and allow it to simmer 3-5 more minutes.
7) When all (or most) of the rice-water has been absorbed, replace the lid and switch off the heat. Allow the pot to sit undisturbed for another 10-15 minutes, or until you're ready to eat. The residual heat inside the pot will 'steam' the rice and any remaining water will be absorbed, leaving your rice well done and tasting pleasantly sticky.
Tip: Keep the lid of your rice pot on until you're ready to eat - it will stay warm and delicious for up to 2 hours. If you have an electric stove, don't remove it from the switched-off burner, as the residual heat will also help keep the pot warm. This is a great tip if you're throwing a dinner party, as you can make the rice well ahead of time and leave it to stay warm while you get on with making the rest of the meal.
Tip: Keep the lid of your rice pot on until you're ready to eat - it will stay warm and delicious for up to 2 hours. If you have an electric stove, don't remove it from the switched-off burner, as the residual heat will also help keep the pot warm. This is a great tip if you're throwing a dinner party, as you can make the rice well ahead of time and leave it to stay warm while you get on with making the rest of the meal.
8) When ready to eat, remove the lid and gently fluff rice with chopsticks or a fork. Transfer to a serving bowl, and ENJOY!
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