Stovetop White Rice
When it's cooked properly, there's nothing more beautiful and essential than rice. You won’t even need an electric rice cooker for this foolproof method, just a pot on your stove. Each grain remains intact, to give you a perfectly sticky yet fluffy bowl of rice.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 145
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 145
1 cup medium-grain sushi rice
1 1/3 cups water, plus additional for rinsing
1 pinch kosher salt
1 pinch sugar
Directions:
Rinse rice: Pour rice into a medium mixing bowl and cover with 3 inches of lukewarm water. Swirl water and rice with your hands to release starch, about 30 seconds; water will appear cloudy. Use a fine-mesh strainer to drain the rice; shake strainer to remove extra liquid. Transfer rinsed rice into a pot and add 11/3 C of lukewarm water, along with a small pinch of salt and sugar.
Cook rice: Over medium-high heat, bring rice to a low simmer, about 3 minutes. When bubbles appear around the edges of the pot, reduce heat to lowest setting on your burner. Cover the pot and simmer, 20-25 minutes. Remove from heat and let the covered pot rest for 2 minutes; then gently fluff with a wooden spoon before serving. (Note: You can double this recipe, but make sure to use a bigger pot.)
Source: foodnetwork.com
Cook rice: Over medium-high heat, bring rice to a low simmer, about 3 minutes. When bubbles appear around the edges of the pot, reduce heat to lowest setting on your burner. Cover the pot and simmer, 20-25 minutes. Remove from heat and let the covered pot rest for 2 minutes; then gently fluff with a wooden spoon before serving. (Note: You can double this recipe, but make sure to use a bigger pot.)
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
