How To Cook Wild Rice On Yu Tube

How to cook rice in a pot on the stove (my default),microwave oroven! My method to make steamed rice is simple and foolproof – no rinsing, no colanders, or any of the other fussy techniques called for in other recipes. Your rice will exist fluffy and tender every unmarried time – never gluggy or mushy. And I'm a rice snob!

Use this recipe for: short, medium and long grain white rice. Meet separate directions for: jasmine, basmati and brownish rice.

Spring TO VIDEO | RECIPE | Stove | Oven | Microwave |
Rice Types | Biggest Mistakes | No rinsing! | Troubleshooting | Useful Info

How to cook rice

Everyone should know how to cook rice perfectly – without a rice cooker! So today, I'm sharing how I melt rice, iii different ways:

1. Stove in a pot (13 min) –the best results, the way I ordinarily brand rice;

2. Oven (35 min) – the most hands off way, and the easiest style to cook rice in big batches;

3. Microwave (12 min) –the fastest, easily off way

Which rice to utilize for this recipe

Use this rice recipe for:

• long grain white rice

• medium grain white rice

• curt grain white riceexcept sushi rice (which is a type of short grain rice, see below)

See separate recipes for:

• basmati rice

• jasmine rice

• brownish rice

DO NOT use this recipe for:

• sushi rice – use the directions in this recipe

• wild rice (melt per this recipe), black rice, or other special rices

• risotto rice – employ a risotto recipe

• paella rice – utilise this Paella recipe

• quinoa – follow this recipe

Wondering almost the departure between rice types?

The general rule is that the shorter the rice grain, the stickier the rice.Viscid doesn't meany sticky! It just means the grains stick together more, rather than beingness crumbly, and so they are easier to swallow with chopsticks.

The longer the grain, the less mucilaginous it is. Basmati is the to the lowest degree mucilaginous rice (Indian nutrient isn't eaten with chopsticks!), curt grain is the most sticky. (eg. Sushi rice is a type of short grain rice, and it has to be pasty in club for sushi rolls to stay together. You tin't make sushi rolls with basmati rice!)

Rice to water ratio

For 1 loving cup of rice, y'all volition need one.five cups of water for to cook rice on the stove or in the oven.

The water needs to be increased to 2 cups to cook rice in microwave.

If yous rinse the rice*,reduce the h2o past 2 tablespoonsper cup of rice.

* You don't need to rinse rice to have fluffy rice if you lot use the right cooking method and rice to h2o ratio! More than on the to-rinse-or-not-to-rinse argue below.

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How to cook rice on the stove (my default method)

1. Place one cup of rice (no rinsing!) and 1.5 cups water in a saucepan and bring to a boil over medium high – no hat;

2. Turn heat down to depression, encompass with lid, and leave for 13 minutes;

3. With chapeau nonetheless on, remove bucket from stove and stand for 10 minutes; and

4. Fluff with a rice paddle, safety spatula or fork, marvel at perfectfluffy rice! {See recipe video for a good close upwards!}

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This is my default manner of cooking rice, and of the 3 methods I'm sharing today, it yields the best event – the closest to using a rice cooker. All the rice cooks evenly, the grains are tender but not mushy, and the surface of the grains are non mushy and gluey.

At that place is no demand to rinse rice if y'all apply my rice cooking method!

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How to cook rice in the oven

Useful for hands off, big batch rice cooking.

1. Identify rice and boiling water* in a small casserole with a lid (or apply a pan and foil);

2. Cover with hat, bake at 200°C/390°F (180°C fan) for 35 minutes;

3. Remove from oven and stand up for ten minutes; and

4. Fluff with fork, marvel at perfectly cooked fluffy oven broiled rice. {Run into recipe video for a proficient close upwards!}

* Humid h2o helps rice melt more than evenly in the oven considering the h2o doesn't require hereafter up to temperature in the oven (which can take over ten minutes).

Spring TO Video | Recipe

This is my next preferred method to cook rice. It's not every bit perfect equally rice cooked on the stove because some of the rice on the edges gets a wee chip crispy. But it is withalvery very good and the modest compromise is worth the convince of thisentirely hands-off method of cooking rice.

Some people think rice should non be sticky at ALL, but that'due south not correct! Rice is supposed  to exist a bit sticky, otherwise 5 billion Asians would struggle to eat rice with chopsticks!

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How to melt rice in the microwave

Useful emergency method! I apply this when I'g scrambling for rice props in photos!

1. Place ane cup of rice and ii cups ofboiling h2o in amicrowave proof round^ containerthat's 3 to four timestallerthan the water level (the water bubbles upwardly quite a lot);

2. Microwaveuncovered for 12 minutes on loftier;

3. Remove from microwave,cover then rest for 10 minutes;

4. Fluff and enjoy!

* Nearly microwaves heat things from the exterior in. Using humid water helps rice melt more evenly.
^ Round container cooks more evenly than square or rectangle, but not critical.

Bound TO Video | Recipe

Cooking rice in the microwave is only as fast as using the stove, but information technology's more hands off. BUT microwave rice is not quite equally good every bit cooking rice on the stove. The rice doesn't cook quite equally evenly, simply the departure is marginal and I'chiliad pretty sure only rice snobs tin tell the divergence!

Yous might turn your olfactory organ up at the thought of microwave rice… simply it's super handy to know how!

When I'm cooking on the job and demand rice for stir fries or curries or something else I'k shooting, rice gets made in the microwave more ofttimes than not – for sheer convenience. Things go pretty hectic around here on shoot days!

Here's a look at the rice cooked in the microwave. Hard to capture the texture in photos, simply information technologyis fluffy and doesn't have that unpleasant gluey surface on the grains. You tin can encounter it better in the recipe video beneath!

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The biggest error you've been making all your life

The biggest mistake people make when cooking rice is usingtoo much waterwith most recipes calling for 2 cups of water to one loving cup of rice for stovetop cooking. This virtually guarantees overly soft rice with gummy surfaces.

The problem of too much h2o is then exacerbated by rinsing the rice, with promises that removing the excess starch will make your rice fluffy. Ever weighed your rice before and after rinsing? All that extra weight = water.

So really, recipes that call for 2 cups of h2o AND rinsing rice end upwardly using almost two one/4 cups of water for 1 cup of rice = overly soft rice with pasty surfaces.

The perfect rice to water ratio is 1:1.5 for the stove. If y'all insist on rinsing the rice, reduce the water by 2 tablespoons.

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There is no need to rinse rice to make it fluffy!

There's a widely held conventionalities that rinsing rice is the cardinal to to successful rice, that doing this washes away excess starch on the rice grains which makes the rice actress fluffy.

Yes that's true, information technology does wash away excess starch.

But your rice volition still be beautifully fluffy fifty-fifty without rinsing if y'all apply my 1:1.5 rice to h2o ratio and cooking method for the stove (or other methods above).

The just reason to rinse rice are under the following circumstances:

• to clean it – if you lot've purchased it at street markets or similar (ie not in packages at grocery stores) and you're concerned nigh how clean it is, washing the rice will remove impurities;

• flavoured rices –at that place are some rice recipes I've shared that call for rinsing in circumstances where other ingredients create a thicker cooking liquid. Then to ensure the rice is still fluffy, I rinse the rice and sometimes even par boil it beforehand eg. Biryani, Curried Rice with Carrots, Coconut Rice.

If you Practice rinse rice, you need to reduce water by 2 tablespoons for each cup of rice because the rice has some remaining h2o clinging to information technology (weigh your rice earlier and after rinsing – the weight increase is all h2o!).

How exercise you wash rice?

Easiest way is to employ a bowl, fill with water and swish rice effectually, then pour h2o off. Practise this 4 times or so. Annotation: The water volition never become completely clear.

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Troubleshooting!

• Scorched base – when you fluff the rice, y'all discover the base of the pot is burnt.

  • Oestrus was also high – some stoves are more powerful than others, and might exist too powerful for the saucepan size you lot are using. Move to a smaller burner.

  • Pot is too large – don't utilise a big pot for a pocket-sized corporeality of rice. This causes the liquid to evaporate too apace within the pot, which will consequence in the rice existence scorched.

• Water not absorbed – don't take the rice off the stove until the liquid is fully captivated (tilt saucepan to check). 13 minutes is the average time for an average stove, but if yours is weaker, it might take 15 to 17 minutes. In addition, don't skipresting the rice for x minutes after cooking. During this stage, any residual h2o volition be absorbed!

• Rice not properly cooked – unevenly cooked rice grains, with some withal hard

  • Did y'all peek while the rice was cooking? That volition permit steam to escape which stops the rice from cooking properly!

  • Did you lot rest the rice for x minutes? This is when the rice finishes cooking.

  • Did you use an advisable size pot? Don't use a behemothic cauldron to melt 1 cup of rice! That will make the liquid evaporate too fast.

  • Fix it! Add an actress 1/4 loving cup h2o for every 1 cup rice you used, then put information technology dorsum on the stove with the hat on for v minutes on depression, so residual 10 minutes.

• Rice too hard for your gustation – my recipe makes rice al dente, the Asian way, like it'south served at your favourite Chinese, Thai, Japanese and other Asian restaurants. It may exist a impact firm for some people who grew upwards on softer rice. Use my base recipe equally your starting indicate, and then add an extra two tbsp h2o for your side by side batch and see if it's soft enough for your taste. For each batch after that, add an actress ane tbsp h2o until it's the right texture for y'all.

• Overflow messon the stove or microwave – the saucepan should be virtually four to 5 times the h2o level and should have a heavy lid. For microwave rice, ensure the container is at least 4 times the acme of the water level.Oven broiled rice doesn't take overflow bug because it cooks more slowly.

• Cooking rice at high altitude – for stove, add together one infinitesimal extra cook time for every 300m/1,000ft to a higher place sea level. This is the rule of thumb for boiling things at high altitude – considering the boiling point of water is lower and then things take longer to melt.

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TIPS

• NO PEEKING, NO STIRRING! Do not lift the hat or stir the rice while it'due south cooking. That's the surefire mode to ruin it! Lifting the lid releases the steam = undercooked / unevenly cooked rice. Stirring = activates starch = glutinous rice (this is the worst!).

• NEVER skip resting for 10 minutes – this is when the rice finishes cooking in the residual heat and the water on the surface of each grain is fully captivated, leaving you with perfectly fluffy, never gluey rice.

• Don't bring to heavy Eddy – for stovetop rice, don't bring it to a rapid eddy because and then it's so hot, when you put the chapeau on it volition trap in so much rut it will probably boil over. Just bring it to a simmer/gentle boil on medium high (see video!) and then in that location'south big gentle bubbles on the surface and information technology gets a scrap foamy. You may still get a flake of liquid boil over if your lid isn't heavy enough – if this happens, just add 1 tablespoon actress water next time!

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USEFUL TO KNOW

• Rice to water ratio –one cup of rice to i.v cups of water for rice cooked on the stove. Increase to two cups of water per 1 cup of rice for oven and microwave.

• How long does rice last in the fridge? 4 days in an closed container. Some say it volition go to 6 days, but I prefer to err on the side of circumspection.

• Freezing rice – rice freezes extremely well! It will keep for three to 4 months in the freezer.

• How to reheat rice – the best way is to place rice in a bowl, drizzle with 2 teaspoons water per 1 cup of cold rice, cover with cling wrap and then microwave on high for one minute. The water will create a steamy environment and brand the rice moist and fresh again.

• Can you eat cold rice?Yep you can. Merely it'south not very pleasant – it'due south hard and dry. Common cold rice is perfect (and necessary!) for Fried Rice! Or utilise for Chinese Rice Soup (just add towards the end at the point where the rice would exist cooked in the recipe.)

• How much rice does i cup uncooked rice make? 1 loving cup uncooked rice = 3 cups (packed) cooked rice. Information technology is enough for 3 normal servings, or 4 smaller servings.

• Don't accept to utilize measuring cups– you can useanything to mensurate the rice and water as long as you use the same ratio. For example, ane level mug of rice and 1 1/ii mugs of h2o. Or apply a bowl or can or jug – annihilation!

• Calories in rice –1 cup cooked white rice has 206 calories.

What to serve with rice

Ah, the fun part!! Hither's but a few suggestions:

• Stir chips – stir fries werefabricated to soak rice with the tasty sauces!

• Curries – curry sauces and rice are best mates, right??

• Make Chinese fried rice! Or Nasi Goreng (Indo Fried Rice) or Thai Fried Rice. Or Kimchi Fried Rice!

• With your favourite Chilli Con Carne (try this Shredded Beef version!)

• Serve with other saucy things like Beefiness Stroganoff, Honey Mustard Craven

• Make a rice salad

• Make Bibimbap – Korean Rice Bowl!

To be honest, I think that rice goes well with anything that's saucey – Asian or non Asian. Because rice is a neutral season, it works well with annihilation!

Thai Basil Craven

Congratulations – you're at present a Rice Principal!

If you lot've made it this far, y'all're at present armed with the basics for how to melt rice perfectly! You'll be able to make rice someday, anywhere, without whatsoever special equipment.

A world of deliciousness awaits y'all – think of all the things you're going to be on your rice, and cookwith your rice! – Nagi x

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Lookout how to make information technology

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Servings 3 cups cooked rice

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Recipe video above. Employ this recipe for short, medium and long grain white rice. See split recipes for: jasmine, basmati and brown rice.

Stovetop is the most versatile method and yields the best consequence for perfect, evenly cooked fluffy rice. This is my default, favourite method. The oven is the side by side best (min ii cups rice recommended) – handy for big batch, hands off cooking, simply it takes the longest. The microwave method is extremely handy to know because it's easily off AND fast, and it's the method I use when I'm pressed for time – or on hectic shoot days!

Stovetop (my default method):

• ▢ 1 cup white rice – curt, medium or long grain, uncooked (Notation ane)
• ▢ i 1/2 cups water

Oven:

• ▢ ii cups white rice – short, medium or long grain (Notation ane, 2)
• ▢ 3 cups boiling water (Note iii)

Microwave:

• ▢ 1 cup white rice – short, medium or long grain (Note i)
• ▢ 2 cups boiling water (Note iii)

Check rice type:

• This recipe is for the following white rice types: long grain, medium grain, short grain (excluding sushi rice). See carve up recipes for: basmati, jasmin and brown rice.

Stovetop (my default):

• Place water and rice in a large saucepan over medium high heat.

• One time the entire surface of the water is bubbling gently(and it gets a bit foamy, see video), turn heat down to low and cover with hat.

• Leave for xiii minutes – do not stir, do not remove lid. Water should now all be captivated – tilt to cheque.

• Remove from stove, all the same with lid, and leave for 10 minutes.

• Remove lid, fluff with rice paddle or fork, and serve!

Oven:

• Preheat oven to 200°C/390°F (180°C fan forced).

• Use a small casserole pot about 24cm/ten" wide with a lid. (Note iv)

• Identify boiling water and rice in pot, encompass with lid and bake for 35 minutes.

• Remove from oven, and leave for ten minutes with the lid nevertheless on.

• Remove hat, fluff with rice paddle or fork, and serve! (Makes 6 cups)

Microwave:

• Place rice and boiling h2o in tall microwave proof container (Note 5).

• Microwave on high for 12 minutes with NO Lid (1100 – 1200W microwaves).

• Remove, comprehend with lid, leave for ten minutes.

• Remove lid, fluff with rice paddle or fork, and serve!

1. Rice types – u se this rice recipe for:

• long grain white rice
• medium grain white rice
• short grain white riceexcept sushi rice
• basmati rice
• jasmine rice

DO Not use this recipe for:

• brown rice (coming soon)
• sushi rice – utilize the directions in this recipe
• wild rice (cook per this recipe), blackness rice, or other special rices
• risotto rice – utilize a risotto recipe
• paella rice – use this Paella recipe
• quinoa – follow this recipe

2. More rice for oven – rice cooked in the oven is prone to crispy edges if you cook a small quantity. The minimum I recommend cooking in the oven is 2 cups.

iii. Boiling h2o for oven and microwave – allows rice to cook more evenly (water takes longer to come to temperature in oven, and in microwave, they more often than not cook from outside in which leads to uneven cooking of rice).

4. Oven blistering vessel – medium size 24cm/10″ ceramic or cast iron pot with lid is ideal. Otherwise, use a 20cm/viii″ pan and foil. If you calibration upward, utilize a larger pan.

5. Microwave container – you lot demand a tall microwave proof container, preferably round (cooks more evenly), that'south 3 to 4 times the height of the water level with the rice in (water bubbles up).

May need to increase cook time if your microwave is not as strong.

6. QUANTITY of cooked rice: one cup of uncooked rice = three cups (packed) of cooked rice.

seven. STORING –refrigerator for 4 days in an airtight container, freezer for 3 months. In one case refrigerated, rice becomes dry, making it perfect for using in fried rice.

To reheat for serving (eg for stir chips or curries), sprinkle with 2 tsp h2o per 1 loving cup cooked rice, cover with hat or cling wrap and microwave – water volition brand moist again.

viii. Cooking rice at HIGH Altitude:Add together 1 minute stove cook time for every 300m/1,000ft above sea level (because boiling point of water is lower = longer cook time). Depending on how heavy weight your pot is, you may find you demand to add i – 2 tbsp extra h2o (to recoup for loss of liquid via steam due to longer cook time), but tweak that in subsequent batches.

9. Nutrition per 1 loving cup cooked rice.

Calories: 205 cal (10%) Carbohydrates: 45 g (15%) Protein: 4 g (viii%) Fat: 1 g (2%) Saturated Fat: 1 thousand (6%) Sodium: 2 mg Potassium: 55 mg (2%) Cobweb: 1 chiliad (four%) Sugar: 1 g (1%) Calcium: 16 mg (ii%) Fe: ane mg (half dozen%)

Keywords: how to melt rice, how to cook rice on the stove, ratio of rice to water, steamed white rice

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Source: https://www.recipetineats.com/how-to-cook-rice/

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