Kitten’s Perfect Cooked White Rice
A method I use for perfectly cooked soft, medium or firm white rice, the firm makes the best fried rice!…
remember no stirring at anytime even after you pour the water into the pot and do not cover with a lid until all water is absorbed, for extra flavor chicken broth may used in place of the water, this method is only for white rice
Yield 2 cups cooked rice
Ingredients:
1 cup uncooked long grain white rice (can use converted rice)
cold water (for firm rice use 1-3/4 cups water, for medium use 2 cups less 2 tablespoons water, for soft use 2 cups water)
1/2 teaspoon salt
Instructions:——————————————–
Place the rice in a strainer and rinse well under cold water; drain water completely.
Sprinkle the rice into a medium saucepan.
Choose the amount of water you like for either firm, medium or soft rice.
Slowly pour the water over the rice then sprinkle the salt over the top (do not stir and do not cover with a lid) bring to a boil over medium high heat.
As soon as the water is at a good boil immediately reduce to medium-low heat and simmer uncovered for about 20-22 minutes or the water has evaporated and the rice looks dry.
To test this using a fork push a few grains of rice aside if there is no more water in the bottom of the pan then turn off the heat and cover with a lid and allow to sit for 20 minutes.
Fluff with a fork and serve.
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