Rice works well with a lot of lunch and dinner foods.White rice is usually better for your health than brown rice.It's perfect for everyday recipes that call for sticky rice and for adding more nutrition to your diet.
Step 1: Take the rice out of the water and put it in a fine mesh strainer.
If you want to get rid of excess cholesterol, you should run the rice under the water.Run water over your rice for a few seconds by pouring it into a rice strainer.Because short grain rice is meant to be sticky, you don't want to get rid of too much water.
Step 2: In a saucepan, combine your water, salt, and butter or vegetable oil.
Add water, salt, and unsalted vegetable oil to a heavy-bottomed saucepan, but do not cook it.The water will get hotter before it reaches a boil if the salt and vegetable oil are used.The rice will cook more evenly if the saucepan is heavy.You can use butter instead of vegetable oil.A 2 to 1 ratio of water to rice is what you should aim for.If you want to make more, double the amount of rice you make and add more water.If you make twice the amount of rice, you should add more salt and butter in a proportional amount.
Step 3: If you want, you can squeeze the lemon juice into the saucepan.
It's not necessary to cook the rice fully if you eat lemon juice as a side or alone.The citrus flavor of short grain rice is more pronounced than that of long-grain rice.If you don't like lemon, you can use the juice of an orange.If you use an orange, make sure to add some orange juice to the rice after cooking.
Step 4: Give the mix a few stirs with the rice.
To spread the rice evenly in the saucepan, add 1 cup (180 g) of rice and stir the mix.It won't cook evenly if you stir or disturb the rice.If you want to cook rice without using a rice strainer, you need to double the amount of water you have.
Step 5: The rice should be brought to a rolling boil.
It's important that you don't have the heat on until you combine all the ingredients.Allow the rice to come to a rapid rolling boil by turning your stove top to near-max heat.
Step 6: As soon as it starts to boil, cover it tightly.
The water is boiling after bubbles form and burst.The saucepan should be covered tightly when the heat is turned to low.It's important that you don't remove the cover during the cooking process as the heat needs to be trapped to cook the rice.The rice will cook differently if the lid is not removed.
Step 7: For 45 minutes, cook the rice.
The rice should be cooked for three-quarters of an hour.Before you find something to do, make sure the lid is tight and nice.You can use this time to prepare food.
Step 8: Let the rice sit for 5 to 10 minutes after the saucepan is removed.
The rice can absorb the rest of the water in the saucepan while it cools down.The rice will finish cooking on its own even though the saucepan is off the heat, as this traps the water and steam, and the lid should not be removed yet.
Step 9: Remove the cover and use a fork to fluff the rice.
The rice may look a little deflated after the cover is removed.Using a fork, gently fluff the rice by placing it into the center and raising it, as if you were whisking eggs, until you have fluffed the entire mix.The gaps between the prongs allow proper mixing and allow excess water to evaporate, so fluffing with a fork is better than using a spoon or other utensil.It should look like it fills the saucepan more than when it was un- fluffed.
Step 10: You can serve it with your favorite foods.
Short-grain brown rice is a great side to Asian, South American, Indian, and Middle Eastern food.It can become an excellent entree on its own by simply adding some cooked veggies or meats after it has finished cooking.You can keep rice in the fridge for a few days.Add a few drops of water to it before you cook it to bring it back to its original state.