Perfect Cooker Rice Recipe

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How to Cook Rice Perfectly – Cowboy Kent Rollins

Prep: 5min

Total: 40min

Yield: 4

Servings:

Nutrition Facts :

Ingredients:

  • 1 cup short-grain white rice
  • 1¼ cups water
  • Pinch of salt

Instruction:

  1. In a bowl, add the rice and cover with water. Mix the rice and then strain. Rinse the rice at least 3 times, or until the water runs clear.
  2. In a small pot, add the rice, 1 ¼ cups water and salt. Bring to a boil over high heat. Cover and turn the heat to a simmer. Cook for 15 minutes. Be sure not to remove the lid while cooking.
  3. Remove the pot from the heat and quickly remove the lid and fluff the rice with a fork. Cover with the lid and let steam for 10 minutes.
  4. Tip: For more flavor, use chicken broth instead of water and stir in your favorite herbs: rosemary, thyme, oregano, etc.

Perfect White Rice in a Rice Cooker

You want perfect rice every time without watching the pot? That’s easy—put a rice cooker to work. All you do is combine rice and water in the cooker and turn it on. When it’s done, fluff rice and serve this crowd-pleasing side dish.

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Ingredients:

  • 2 cups cold water
  • 2 cups jasmine rice

Instruction:

  1. Combine water and rice in a rice cooker. Cover and cook according to manufacturer’s instructions. Fluff with a fork and serve.

The Perfect Pot of Rice

Ever wondered how to make the perfect pot of rice without a rice cooker? We got you. This no-fail method works for short-, medium-, and long-grain white rice.

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Total:

Yield: Makes about 3 cups

Servings:

Nutrition Facts :

Ingredients:

  • 1 cup short-, medium-, or long-grain white rice (NOT parboiled, converted, or quick-cooking)
  • ½ tsp. kosher salt

Instruction:

  1. Rinse 1 cup long-grain white rice in a fine-mesh sieve until the water runs clear (this may take up to a minute). Alternatively, you can rinse the rice in a bowl or pot with several changes of cold water, draining carefully between rinses, but we think the fine-mesh sieve method is the least annoying. Rinsing rice before you cook it is key—it washes away the starchy powder that would otherwise make the grains of rice clump up and stick together. Combine rice, ½ tsp. kosher salt, and 1¼ cups water in a medium saucepan.
  2. Give everything a gentle stir. Bring to a boil, then cover pot with a tight-fitting lid and reduce heat to low, aiming for the lowest possible flame. Cook rice, undisturbed—that means NOT opening the lid!—for 18 minutes.
  3. Remove pan from heat. Let stand at least 15 minutes or until ready to use. Uncover and fluff cooked rice with a fork before serving.

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