In the Kitchen, with Krys

March 29, 2020

How to Make Perfect Rice Every Time.

 

I love rice, don't you?

Steaming hot, sticky, buttered rice. Add some salt & pepper & I'm good to go. Make a stir-fry & add that to your rice. Yum!! Assorted veggies sauteed with spicy seasonings & a little bit of teriyaki? SO GOOD!!... My hubby loves "Rice Pudding", but that seems so wrong to me. I mean, really? Ew!!... Whatever you like, that's up to you. Go for it! Rice is good!! Unless, of course, if you are watching your carbs, then you should "Back off Jack!". We watch my hubby's carbs, so we only do rice occasionally, but when we do, we LOVE us some rice!! 

Is rice good for your health?... Rice is an excellent food source, low in fat and high in starchy carbohydrate. Rice is packed full of vitamins & minerals and provides an excellent source of vitamin E, B vitamins (thiamine, niacin) & potassium. It's also a good source of magnesium, phosphorus, manganese, selenium, iron & folic acid. White rice is about 90 percent carbohydrate, 8 percent protein and 2 percent fat.

What I didn't know is that most people that I know, can't make good rice. Did you know that? Hmmm... That seemed so hard for me to believe, because my rice is SO nice (that rhymes). I have even been known to go on a trip across the country & bring my own pans from home, because I am always asked to cook. When I cook, I like to do it with my own stuff. Things I'm used to. When you're me, it's just better that way! My rice turned out nice away from home too. Yay!! 

 

Anyway... Let's get this rice show on the road, dude! 

 

For starters, I use a clean sauce pan. I typically make a double batch, so my preferred size is about a two quart pan. Use your own good judgement, but remember, you need room for the water to boil & also stirring room once the rice is done cooking. It fluffs up quite a bit, so a tiny pan might not be so fun.

For a single batch of rice, I measure out two cups of water for every one cup of dry, uncooked rice (for us, I double this, since we love leftovers). There are instructions on every bag of rice, but I have found that the measurements for each brand will vary. I never waver from my ratio of two to one, water for rice, no matter what brand I use... One cup rice, two cups water.

 

"Most" of the time, I will buy the Jasmine brand of rice & I have always been happy with it.

 So after I put my two cups of water in the pan, I drop in a few pats of butter. Y'all know I'm a dump cook, so I rarely measure (aside from the 2 to 1 ratio to get perfect rice). However much butter you decide you want your rice to swim in, that is up to you. If I had to guess, I'd say I might use a couple of tablespoons, or so. After that, just toss in some salt. More or less, depending on your taste. Most of the time, our salt shakers are filled with Himalayan Pink Sea Salt. Use whatever you have on hand. If you're watching your salt intake, you can skip it OR add just a pinch. It's totally your call. That's why it's called home cooking, right? Cook it the way that it's best "for YOU", at home. No extra junk you might not want in it! Yay!... Now turn your burner on to a medium heat & put the lid on. Bring it to a boil. This is where I set my timer for 5 or 10 minutes, just so I don't forget what's going on in the kitchen. Let's face it, my life is not my own, so things get pretty crazy sometimes AND I have quite a few distractions over here. There's nothing wrong with setting myself a reminder. It works! Plus, the last thing you want before dinner is a pan that boiled dry on your stove. Trust me, it's not a good thing... & That smell! Hot. Dry. Metal. Ugh! 

SOooo... Once your salted, buttery water has reached a boil, dump in your measured cup of rice... 

Be careful! Don't get splashed & burn yourself. That water is boiling! Always remember kitchen safety first! 

Now take your fork & stir, stir, stir. This is THE ONLY time you will stir your rice, until it is ALL cooked. Make sure you have scraped along the bottom of the pan, where the rice could already be stuck to the pan. Once you feel like everyone has had a good stirring, find your lid...

 As soon as the water comes back to a boil (which should only be a minute while you stirred good), turn the burner down to just a simmer & put the lid all the way on...

 NO PEEKING!!!

 Leave that lid on for a MINIMUM of 20 minutes. I do mine for probably 30 (or so). I just happen to notice the time when I dump in the rice. I'm not precise on the rest. I always just want mine on long enough to be perfect. Hard chewy rice doesn't appeal to me. The key is to leave that lid on & have it only simmering as it soaks up the water & softens up while it's cooking. I never touch it that entire time. EVER... I always start my rice first & then go about making the rest of the meal that will go along with it. After my rice has cooked for about a half an hour, I will turn the burner off, but continue to leave it sit there on the burner, with the lid closed, while I am busy cooking.

After the half an hour or so is up & I am done preparing other foods, I take the lid off & admire my pan full of white goodness. Mmmm! Looks SO GOOD!!... At this point, you can add in more butter if you'd like & use your fork to stir & fluff up the rice. Sneak a taste if you want, nobody will know. Ooh, it's GOOD!! 

Now you're ready to make a bed of rice & put whatever you have over it or next to it. Nobody cares how you do it, as long as you're happy & the rice turned out perfect, that's what's important, right?

 

Happy rice making!

 

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in the manner to which he has become accustomed.

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