How to Make a Pot of Rice
Learn how to easily make a great pot of rice by watching this Step by Step cooking video from EVERY DAY WITH RACHAEL RAY magazine with food editor Teri Tsang.
-Hi, I'm [inaudible], the food editor here at Every Day with Rachael Ray Magazine. And today, we're going to teach you how to make a perfect pot of rice. There are a few methods that people use. One is the foolproof rice cooker but also there are methods where you boil the rice and then you pour it out and let it steam. I personally think that this is the easiest way to do it if you don't have a rice cooker. And we're actually going to use a long grain white rice. And just so you know, the differences between short grain, medium grain and long grain rice are just literally the size. Short grain, the smaller; the medium is a little bit bigger; and large is or long grain is the largest. And first, we're going to start by bringing 2 cups of water into a boil. And the general ratio in cooking rice is 1 cup rice to 2 cups water. We're going to stir in 1 cup of rice, add 1 tablespoon of butter, a little bit of salt and mix it all in. And then, you can cover it up again and let it cook covered. Do not peek underneath the lid. You will let the steam out which will then extend or prolong the cooking time. And it should cook about 15 minutes to 20 minutes. And luckily, we're using a pot with a clear lid. So if you cook rice along in the stove top, it's not a bad idea to invest in one of these. And soon, we'll see it all sort of start steaming and boiling up. In that way, we'll know if it's at a simmer or not; and if it's too high, just trying to heat down a little bit. If it's not, simmer and bring it up a little bit and you'll cook it for about 15 minutes to 20 minutes depending on how long it takes. And once you've worked with the same pot for a while and the same brand of rice, you should be able to nail down your own method for foolproof rice each item. And one thing with the rice we use is that it's pre-rinsed. Most manufacturers these days tend to treat the rice by enriching it and coating it with vitamins and minerals or I've just done the job for you. So if you really want to rinse rice, go ahead. Just be sure to take in consideration that that adds liquid to the overall amount that you are using. And again for most of them, you don't need to rinse in these days. However, if you are buying organic rice or shopping at a natural like all whole-- at the-- okay, hold on really quick. If you are buying organic rice or shopping at a natural health store, you might want to consider rinsing the rice as it might be in its original state. And another thing that we like to do here at Rachael Ray is substitute other cooking liquids. In this case, we use water and butter which essentially just gives it a little bit of flavor. Another thing that we like to do is use coconut milk which goes really well with different [inaudible] food. Coconut milk does require cooking in a little bit longer though, so use time to work on it and just test it to the point of your liking in terms of when the rice is done. We also like to use things like chicken broth. It's just one of the easiest ways to flavor rice. And I personally like adding a little bit of lime juice whenever I cook Mexican-inspired meals. And you can pretty much use anything that you're interested in. And if it's something heavy like wine, just sort of cut it with water so maybe use like 1/2 cup of wine to 1/2 cup of water and that sort of thing. You just want to play with the proportions and you'll eventually end up with a bunch of rice recipes that you can use with your family. So about 17 minutes has passed and I can tell by looking through my lid that the rice has steadied [inaudible] and is ready to go. So I'm just going to uncover it and set it off the heat for about 5 minutes. And if you like your rice extra fluffy, go ahead and leave it covered for an extra 20 minutes which will help it really get nice and fluffy. When cooking your fish dish, you might want to pair it with a little bit of white wine. I like to use about 1/2 cup of white wine to 1 cup of water and that just sort of adds a little bit of a more elegant note so you can stir in some herbs in that dish. It worked perfectly with a beautifully baked white fish. So after 5 minutes has passed, you can just start fluffing the rice. And the reason why you want to wait with the 5 minutes is that it allows the rice to cool and just though when you separate it, it doesn't break up and get kind of clumpy. Now, it's stays nice and whole. And if you are not going to serve the rice immediately, a good trick is to cover it with a thin kitchen towel and replace the lid and just let it set until you are ready to serve it. What happens here is that the kitchen towel absorbs all the condensation which prevents it from dropping back into the rice and making it gummy and just kind of toss and not very good. So we're actually just going to serve it now. Here, I got my little serving vessel and I'm going to spoon the rice right in. And this looks perfect. All the grains are nice and separated. It's nice and fluffy. And some tips for leftover rice is that if you want to store it, make sure you let it come to room temperature and cool completely before covering it and taking it in the fridge. This will prevent it from getting kind of slimy and gross. And to reheat the rice, all you need to do is sprinkle it with a few tablespoons of water and then just pop it in the microwave covered with a piece of plastic wrap. Cook it for about 1 minute and it should be nice and fluffy and rehydrated again. So we're going to try some of this rice. And it's delicious. It's nice and fluffy. The grains aren't broken. And there you have it, a 20 minute to a foolproof pot of rice.
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