How To Cook Long Grain White Rice
Olivia Luz
Though less nutritious white rice has some advantages over brown rice.
Place rice and water into 2 quart saucepan. Place the rice in a bowl in the sink and rinse and drain several times with water until the water runs clear. Bring pan back to a simmer then lower heat and cook covered 18 minutes or until rice. Drain over a bowl and measure out 1 1 2 to 2 cups water.
In a medium saucepan over medium heat bring water to a boil. Many cooks favour the absorption method for cooking white long grain rice. Learn martha s method for making white rice which takes under 30 minutes. Continue cooking for 12 15 minutes or until all water is absorbed.
Stir once cover and reduce heat to low. It stores longer and cooks faster. Add rice butter and a large pinch of salt. Combine the water rice and salt in a heavy 2 or 3 quart saucepan with a tight fitting lid.
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When ready the rice has lost its crunch but remains firm. Cooking long grain rice using absorption method. Cook over medium high heat until water comes to a boil. White rice has been milled to remove the outer husk the bran and the germ.
Simmer for 18 minutes. You ll make perfect white rice every time with this martha stewart approved recipe. If the grains are falling apart into mush the rice is overcooked. For every one cup of rice use 1 5 to 2 cups of water.
Fluff with fork before serving. If using basmati rice soak for 30 minutes. White rice comes in short medium and long grain varieties. By the time the rice gets cooked the entire water is absorbed.
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For this measure the rice by volume in a measuring jug not by weight allowing about 65ml 2 fl oz per person if you.
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