Best 3 Boiled Rice Recipes
**Boiled Rice: A Culinary Journey Across Cultures and Cuisines**
Rice, a versatile grain that has been a staple food for civilizations worldwide for centuries, takes center stage in the art of boiling. From the fluffy basmati rice of India to the sticky glutinous rice of Southeast Asia, boiled rice offers a symphony of textures, flavors, and aromas that have captivated taste buds across cultures. Whether you prefer long-grain, short-grain, or aromatic varieties, this humble ingredient transforms into a culinary masterpiece with just a touch of water and heat. Dive into our collection of boiled rice recipes and embark on a culinary voyage that will transport you to different corners of the globe, one grain at a time. From classic dishes like steamed jasmine rice to innovative creations like turmeric coconut rice, our recipes cater to diverse tastes and preferences. Discover the secrets to achieving perfect doneness, fluffy texture, and irresistible flavors that will make boiled rice the star of your next meal.
CREOLE BOILED RICE
A nice simple rice recipe, that will compliment your Creole/Cajun main dish without outstaging it. The goal here is not to absorb all of the liquid into the rice. The goal is to make the rice tender, then drain the rice (like pasta).
Provided by TheGrumpyChef
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring the water to a boil with the bay leaves. Add the salt.
- Add the rice, stir to make sure the rice doesn't stick. Do not stir again. If the rice is agitated too much, it gets sticky. Give it a good stir when it comes back to a boil, and partially cover.
- Cook for about 11 minutes, test it. It should have a bite, but crunch is bad. When it's tender, drain it, remove the bay leaves, and if desired, place it into a 400 degree oven with the butter patted on top for about 15 minutes; this helps dry the rice out.
CURRY EGGS OVER RICE (FOR LEFTOVER HARD BOILED EGGS)
A delicious main dish that uses up those leftover hard boiled eggs from Easter. The lady who prepared this on the show said that her mother used to make this dish often during Lent. I adapted this recipe from one I saw on "Calling All Cooks" on Food Network. This recipe halves beautifully. This is not a particularly spicy dish, just rich in flavor. (Note:There is no curry powder in this recipe - you are essentially making your own blend using various spices.)
Provided by HeatherFeather
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix the first 4 spices along with vinegar and water to make a thin paste; set aside.
- Heat a large saucepot over a medium heat and add oil.
- Add onion, ginger, garlic and saute until golden brown.
- Add spice mixture to the pot and stir well.
- (Add more water in small amounts if mixture begins to stick.) Add chopped tomatoes to onion mixture.
- Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups liquid.
- Add to the pot and simmer 20 for minutes.
- Add pinch of sugar, salt, and pepper to taste.
- Cut eggs in half lengthwise and slide them into the sauce.
- Serve over rice, sprinkled with fresh chopped cilantro.
Nutrition Facts : Calories 983.9, Fat 21.9, SaturatedFat 4.3, Cholesterol 424, Sodium 461, Carbohydrate 165.5, Fiber 8.6, Sugar 6.5, Protein 27.7
BOILED RICE
Provided by Jacques Pepin
Categories easy, quick, side dish
Time 25m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Place the oil and rice in a saucepan, and mix well. Add the water and salt, and bring to a boil, stirring occasionally, over high heat. Cover tightly, reduce the heat to very low, and simmer gently for 20 minutes.
- Fluff with a fork, and serve with the chili.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 198 milligrams, Sugar 0 grams
Tips:
- Use the right type of rice. Different types of rice have different cooking times and textures. For boiled rice, use a medium-grain or long-grain white rice.
- Rinse the rice before cooking. This removes excess starch and helps the rice cook evenly.
- Use the correct ratio of water to rice. The general rule is 1 cup of rice to 1 3/4 cups of water. However, some rice varieties may require more or less water.
- Bring the water to a boil before adding the rice. This helps the rice cook evenly.
- After adding the rice, stir it once or twice to distribute it evenly in the water. Then, reduce the heat to low, cover the pot, and let the rice simmer until it is tender and all of the water has been absorbed.
- Once the rice is cooked, remove it from the heat and let it rest for 5 minutes before fluffing it with a fork. This helps the rice grains separate and prevents them from becoming sticky.
Conclusion:
Boiled rice is a simple but versatile dish that can be served with a variety of main courses. It is also a good source of carbohydrates, fiber, and essential vitamins and minerals. By following the tips above, you can cook perfect boiled rice every time.
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