Ready in 45 minutes
Try this Boiled Rice recipe, or contribute your own. "Chicken Broth" and "Rice" are two of the tags cooks chose for Boiled Rice.
"I always steam my rice this way, but I rinse the rice first a few times. You can even place diced vegetables on top when you lower the heat to simmer."- daylightsun
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PUT RICE AND WATER or broth in a 2- to 3-quart saucepan, and bring to a boil. Stir once or twice. Lower heat to a simmer. Cover with a tight-fitting lid or heavy-duty foil and cook 15 minutes. If the rice is not quite tender or the liquid is not absorbed, replace lid and cook 2 to 4 minutes longer. Season with salt and pepper. Fluff with a fork. To reheat, place in a colander over boiling water, making sure the water does not boil into or soak the rice, but only steams it. The rice will stay fluffy as long as the water doesnt evaporate. In restaurants it is kept this way for hours. Cover the rice to prevent the top layer from drying out. TIPS: For drier rice, use 2 tablespoons less water.
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daylightsun 7 years ago[I made edits to this recipe.]
daylightsun 7 years agoI always steam my rice this way, but I rinse the rice first a few times. You can even place diced vegetables on top when you lower the heat to simmer.