Kittencal's Perfect Cooked White Rice (Soft, Medium or Firm) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This method will create a perfect cooked rice - remember not to stir at anytime while cooking or the rice will stick to the bottom of the pot, and do not cover with a lid until all water is absorbed, for this method use only long grain white rice, please see directions for water amount. Ingredients:
1 cup uncooked long-grain white rice |
cold water |
1/2 teaspoon salt |
Directions:
1. *NOTE* for a firm rice (which makes the best Chinese fried rice) use 1-3/4 cups cold water, for medium use 2 cups water less 2 tablespoons, for soft use 2 cups water.
2. Place the uncooked rice in a fine strainer and rinse thoroughly under cold water; drain very well (this is an important step the rice must be rinsed firstly).
3. Place the rice into a 2-quart saucepan then spread out to cover the bottom.
4. Pour the water over the rice, then sprinkle the salt over the top (do not stir) bring to a full boil UNCOVERED on medium-high heat.
5. When rice is at a full boil immediately reduce heat to medium-low (more towards the lower setting) and simmer uncovered for 20 minutes or until the water has evaporated and the rice looks dry (push aside a few grains of rice with a fork, if there is no moisture/water in the bottom of the pot then it's ready, do not stir!).
6. Turn off the heat and cover with a lid and let the rice stand on the element for 20 minutes.
7. Fluff the rice with a fork before serving.
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