Try this Basic Cooked Rice recipe, or contribute your own.
Suggest a better descriptionPlace the rice in a pot with some cold water and wash it three times. As you wash it, rub it between your hands. Drain well after washing. Then add the 1 1/2 cups of cold water and allow the rice to sit for 2 hours before cooking. A good ratio of rice to water is 1 cup of rice to 1 cup, minus 1 tablespoon, of water (so-called old rice, which has been lying about in sacks for extended periods of time, will absorb more water and will cook easier). Begin cooking, uncovered, over high heat and bring the water to a boil. Stir the rice with chopsticks and cook for about 4 minutes, or until the water evaporates. Even after the water is gone the rice kernels will be quite hard. Cover the pot and cook over low heat for about 8 minutes more, stirring from time to time. After turning off the heat, loosen the rice with chopsticks. This will help retain fluffiness. Cover the pot tightly until ready to serve. Just before serving, stir rice with chopsticks once again. Well-cooked rice will have absorbed the water but will not be lumpy, nor will the kernels stick together. They will be firm, fluffy and separate. This recipe yields about 4 cups cooked rice. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Eileen Yin Fei Lo From the TV FOOD NETWORK - (Show # CL-9138 broadcast 05-28-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-23-1998 Recipe by: Eileen Yin Fei Lo
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Serving Size: 1 Serving (1133g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1013 | ||
Calories from Fat: 18 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 54.9mg | 2 % | |
Potassium 105.3mg | 3 % | |
Total Carbohydrate 220.2g | 65 % | |
Dietary Fiber 10.4g | 42 % | |
Sugars, other 209.7g | ||
Protein 21.1g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1013
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