This is helpful. Also, I have seen in Europe chefs sprinkle salt and olive oil when the rice cooks. Cool, Just looking for a simple way to cook perfect white rice. Thanks for making life simple. Click here to cancel reply. Pin Share Yum 2. Prep Time. Cook Time. Total Time. Course: Side Dish. Author : What's Cooking America. Equipment Needed:. Stove Top Preparation:. Microwave Preparation:. Cook on high till boiling — approximately 5 minutes.
Besides rice, pasta is another source of carbohydrates and is commonly consumed instead of rice in the Mediterranean region. How many ounces of pasta per person is enough for a filling meal? A good rule of thumb is 2 ounces of dried pasta for each person. Two ounces of pasta is roughly equal to half a cup of uncooked pasta.
When cooked, you end up with around one and a half cups of pasta per person. This means that for 2 people, you will need 4 ounces or 1 big cup of dry pasta, and 8 ounces for 4 people, and so on. You can also use this system for noodles and spaghetti, although the thickness of the noodles and shape of the pasta will determine serving size as well. A single serving of couscous for one person is about one cup.
But how much dry couscous is one cup cooked? Couscous swells up massively during the cooking process. To get one cup of cooked couscous, you will need to cook one-third of a cup of dried couscous.
The couscous is either added to a thick stew or served alongside meat and vegetables. Some people believe it is healthier than rice and pasta as it has more fiber and fills you up faster. When cooked, 1 cup of rice increases and becomes 2 cups of rice due to the absorption of water and the cooking process. Rice stored in an airtight container in the fridge will be edible and safe to eat for up to a week.
After you cook rice a couple of times, you will be able to immediately estimate how much rice per person is needed for any given meal. When in doubt, bust out your kitchen scales and weigh out your uncooked rice. Whether you are planning on making plain steamed rice, fried rice, or even risotto, you will end up with the perfect amount of rice for each serving, regardless of your dinner plans.
That slighly dry stuff stuck to the bottom seems to be the hallmark of good rice. Tastes and types vary. I often use other types of rice as well. While the technique is about the same, the water volume and cooking times can be very different. If there are any real secrets for cooking GOOD Rice in an ordinary pan, they begin with practice and consistency.
If a batch is not good, toss it and start over! Even good quality rice is dirt cheap! Ivenesting a little time in Good Rice is worth the effort! I have been cooking rice for over 25 years. Taught by the Vietnamese.
I use the finger method for measuring the amount of water. Where I differ in your instructions is. I put the rice on the stove covered with a lid - bring it to a boil, turn it to low and let it cook for 15 minutes. Rice is perfectly cooked. Gwen has it right. The methods in this article break almost every rule I've learned about good rice.
I grew up half Filipino so I've been cooking rice a long time. I'm picky about the taste - a little firm, and a little sticky. My tricks are to use the cheapest generic rice I can find for starters. This is what the restaurants use and is probably the biggest factor that changed my rice quality.
Stay far away from Uncle Ben's. If you like it then none of the instructions on this page are for you. Generally 2 to 1 water ratio for stove-top rice, 1. Less for rice-cookers. I don't wash fortified American rice, I wash imported rice once, but then add less water -- a tablespoon or two.
Basically, wash for drier rice, don't wash for stickier rice. You can use short-grain rice to make sticky rice too. I love this kind. Cooking time: after boiling, I time it for exactly 10 minutes for regular rice, 15 for jasmine or broken -- and never remove the lid or stir. The only exception is if I don't have a heavy bottomed pan I stir once before simmering to unstick the grains from the bottom, then I replace the lid and don't remove it after the burner is nice and cool.
I cook it at a low 3 out of 10 setting to avoid the bottom burning. So the real total cooking time is increased 5 minutes to equal what's in the directions -- 15 for regular rice, 20 for Jasmine. Last, I let it sit uncovered for 5 minutes, and maybe fluff it with a fork if I want a looser, less sticky texture.
Stirring the rice during cooking makes it pasty. Lifting the lid makes it lose flavor and increases cooking time because steam is hotter than water. It also makes it less fluffy. If you like Uncle Ben's then add more water and stir your rice a lot.
You will need butter and salt to cover up the taste. I love the taste of rice-cookers but they take way too long. The only real advantage is that they often have a warm setting so you can leave your rice in it for a day or two -- no kidding -- without re-steaming the leftovers. If I do put rice in the fridge I just sprinkle a paper towel with water and cover it, then microwave it for 3 minutes and let it sit in there untouched for 2 or 3 minutes.
It re-steams nicely this way. You can use a steamer basket on the stove-top too. Thank you for your thoughtful comments. Keep them coming! That said, just as the strongest startups today are managing to get. I will try to play as soon as I get home from work. The general rule is that you use twice as much water as rice Nigella Lawson also agrees with this rule for white rice; her top tip is to use a mug or cup rather than weighing it out.
Brown rice or other rice that is higher in fiber may require more water as not only do they need to be cooked for longer but they will also absorb more water. Measure twice the amount of water to rice i.
This is because the grains of rice will cook more evenly. Cover with a tightly fitting lid, reduce the heat to a very gentle simmer and cook for mins until the water has been absorbed and the rice is tender, American long grain rice will take a little longer to cook than basmati. Try not to lift the lid too often to keep as much steam in the pan as possible. Remove from the heat and leave to stand for 5 mins before fluffing up with a fork and serving.
Use the ratio of e. If you prefer your rice cooked in the microwave then try investing in a microwave rice cooker. These are easily available from some great brands. Brown rice takes longer to cook than your usual white rice because you have to cook through the bran. Because it includes the bran it does mean that the rice includes more fiber.
This is a great addition to your diet as it has some great health benefits such as lowering cholesterol.
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