Hat and Bings
How to cook rice - perfectly and easily
3 servings
분량1 minute
활동 시간24 minutes
총 시간재료
1 cup white rice (- short, medium or long grain, uncooked, Note 1)
1 1/2 cups water
2 cups white rice (- short, medium or long grain, Note 1, 2)
3 cups boiling water (Note 3)
1 cup white rice (- short, medium or long grain, Note 1)
2 cups boiling water (Note 3)
방향
Before you start:
Check rice type: This recipe is for the following white rice types: long grain, medium grain, short grain (excluding sushi rice). See separate recipes for: basmati, jasmin and brown rice.
DO NOT RINSE your rice (read intro above for why).
Stovetop (my default):
Bring to simmer - Place water and rice in a large saucepan over medium high heat. Once the entire surface of the water is bubbling gently(and it gets a bit foamy, see video), turn heat down to low and cover with lid.
Cook 13 minutes - Cook for 13 minutes. Do not stir, do not remove lid. Water should now all be absorbed - tilt to check.
Rest - Remove from stove, still with lid, and leave for 10 minutes.
Fluff - Remove lid, fluff with rice paddle or fork, and serve!
Oven:
Preheat oven to 200°C/390°F (180°C fan forced).
Pot - Use a small casserole pot about 24cm/10" wide with a lid. (Note 4)
Bake 35 minutes - Place boiling water and rice in pot, cover with lid and bake for 35 minutes.
Rest & fluff - Remove from oven, and leave for 10 minutes with the lid still on. Remove lid, fluff with rice paddle or fork, and serve! (Makes 6 cups)
Microwave:
Place rice and boiling water in tall microwave proof container (Note 5).
Microwave on high for 12 minutes with NO LID (1100 - 1200W microwaves).
Rest & fluff - Remove, cover with lid, leave for 10 minutes. Remove lid, fluff with rice paddle or fork, and serve!
영양 정보
1회 제공량
-
칼로리
205 kcal
지방 전체
1 g
포화 지방
1 g
불포화 지방
-
트랜스 지방
-
콜레스테롤
-
나트륨
2 mg
탄수화물 전체
45 g
식이섬유
1 g
총 당류
1 g
단백질
4 g
3 servings
분량1 minute
활동 시간24 minutes
총 시간