配方成分
Equipment
Method
- Rinse the rice with cold water several times, until the water runs clear. This washes away extra starch. Starchy rice will be gummy, or sticky.1 1/3 cup white rice, long grain
- Level the rice in a 1.5 quart saucepan and cover the rice with 1 inch of water. (For 1 1/3 cup rice in a 1.5 quart saucepan, this is about 1 2/3 cup water.)Hint: If you insert the tip of your index finger, the water level should just reach the crease of your first knuckle. More water than this will make the rice mushy.
- Cover the saucepan and bring the water to a boil. (A clear lid on the sauce pan is very helpful, so you do not have to lift the led and let the water vapor escape.)
- When the water comes to a boil, reduce heat to low, and simmer. For white or par-boiled rice, simmer for 10 minutes. For brown rice, simmer for 45 minutes.
- Watch the rice. When all water is absorbed (it may take a little longer than 10 minutes), turn off the heat. Immediately fluff the rice with a fork.
- Replace the lid on the pan to keep the rice hot, and allow further absorption of any water, until you are ready to serve.
- To use the leftover rice for fried rice, let the rice cool to room temperature, then refrigerate overnight.
Nutrition
Notes
- For whole grain or brown rice, the simmering time is longer, about 45 minutes, until all water is absorbed.