Best 5 Cooked Short Grain Rice Recipes

**Cooked Short Grain Rice: A Versatile and Delicious Staple**

Short grain rice, renowned for its soft and sticky texture, is a staple ingredient in various cuisines worldwide. It's commonly used in sushi, rice bowls, and various Asian dishes. This versatile grain can be cooked in numerous ways, each method yielding unique results.

In this comprehensive guide, we'll delve into the world of cooked short grain rice, exploring three distinct recipes that showcase its versatility. From the classic stovetop method to the convenience of a rice cooker or the simplicity of a microwave, we'll provide step-by-step instructions for each technique.

Whether you're a seasoned home cook or a beginner in the kitchen, this guide will equip you with the knowledge and skills to create perfectly cooked short grain rice. Its soft, chewy texture and subtle nutty flavor make it an ideal accompaniment to a wide range of dishes, from savory stews to sweet desserts.

So, gather your ingredients, choose your preferred cooking method, and let's embark on a culinary journey to discover the secrets of cooking short grain rice to perfection.

Let's cook with our recipes!

COOKED SHORT-GRAIN RICE

Cooked Short-Grain Rice image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Time 30m

Yield Makes about 1 1/4 cups

Number Of Ingredients 2

Ingredients

1/2 cup short-grain rice (preferably sushi rice), washed well
3/4 cup water

Steps:

Place rice and water in a small pot with a tight-fitting lid and bring to a boil over high heat. Reduce heat, cover, and simmer until rice is almost tender, about 15 minutes. Remove pot from heat but do not remove lid. Let rice steam 10 minutes, then fluff with a fork.

SHORT-GRAINED RICE

Short-Grained Rice image

Japanese short-grained rice, sometimes labeled as "sushi rice," needs a good rinsing before you cook it in a ratio of one cup of water for every cup of rice. The result is smooth and pearly rice that holds together well without being gummy, and tastes of the grain. You can make it on the stovetop. But once you start using an electric rice cooker, it is hard to go back. Serve it with soy-sauce-pickled eggs.

Provided by Sam Sifton

Time 35m

Yield Serves 4-6

Number Of Ingredients 1

Ingredients

2 cups short-grained white rice (often labeled ''sushi rice'')

Steps:

Pour the rice into a bowl, and cover it with an inch or so of water. Using a spoon or your fingers, swirl the rice around in the water to help it release any dust or starch, then carefully pour off the clouded water. Repeat until the rinsing water runs clear.
Place the rice into a rice cooker or, if cooking on a stovetop, into a medium-size pot with a tightfitting lid. Add 2 cups water to the rice, put the lid on the rice cooker or pot, then either start the rice cooker or, if cooking on a stovetop, bring the water to a boil over medium-high heat. If cooking on the stovetop, reduce the heat under the pot to low, and cook, covered, until the rice has absorbed all the water, approximately 18 to 20 minutes.
Remove the top from the pot or rice cooker, and using a wooden spoon or rice paddle, fluff the rice around a little, then loosely replace the top and allow the rice to sit for an additional 10 or 15 minutes before serving.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 0 grams, Carbohydrate 52 grams, Fat 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1 milligram

SIMPLE SHORT-GRAIN BROWN RICE

Simple Short-Grain Brown Rice image

Provided by Food Network Kitchen

Categories side-dish

Time 1h5m

Yield 4 servings (3 cups)

Number Of Ingredients 5

Ingredients

1 cup short grain brown rice
2 cups water or vegetable broth, canned or homemade
2 tablespoons unsalted butter
1 (2-inch) strip lemon or orange zest
Kosher salt

Steps:

Combine all ingredients in a medium sauce pan with a tight fitting lid, and bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover, and cook for 50 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.
Remove pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork and serve.
Over medium-high heat, let the water steam the vegetables until warmed through, 3 to 5 minutes. Stir into hot rice just after fluffing it with a fork.

SHORT-GRAIN RICE

Short-Grain Rice image

Provided by David Chang

Categories Rice

Yield Makes 4 cups

Number Of Ingredients 2

Ingredients

2 cups short-grain white rice (sometimes labeled "sushi rice")
2 cups water (if cooking on the stovetop)

Steps:

1. Put the rice in a large bowl (or in the insert that fits into the rice cooker) and add enough water to submerge it by an inch. Use your fingers to stir the rice-stirring the rice like this will loosen the powdery rice starch from the grains and cloud the water. Tilt the bowl to drain the rice, using your hand to keep the rice from going down the drain with the water, and repeat until the rice no longer clouds the water.
2. If using a rice cooker, cook the rice according to the manufacturer's instructions. If cooking on the stovetop, put the rice in a medium saucepan with a lid, add the water, cover the pan, and bring to a boil over medium-high heat. Once the water boils, reduce the heat to low and cook, covered, until the rice has absorbed all the water in the pot, about 20 minutes.
3. Regardless of whether you've cooked it on the stove or in a cooker, when the rice is ready, paddle it: we use a short, wide, wooden rice paddle to do so, but any wooden spoon will work. Just stir and fluff the rice, letting the steam escape, then let it sit for another 10 minutes with the lid of the pan or the cooker slightly ajar before serving.

PERFECT SHORT-GRAIN WHITE RICE BY LISTENING (JAPANESE, KOREAN, C

Perfect Short-Grain White Rice by Listening (Japanese, Korean, C image

I never could cook short-grain East Asian-style rice until I learned this method from Japanese cookbooks. I knew what I was after: the rice should stick together enough that mouthfuls can easily be picked up with chopsticks, but not be at all sticky or gummy. Each grain should be white and smooth, almost pearl-like, and should taste subtly not just of starch but of delicious grain. For a long time, my short-grain rice was not only not perfect, it often turned out gummy or scorched. I had been able to cook any kind of long-grain rice quite well for years; with that I seem to pick up on some cues I can't quite put into words, maybe just the timing, or some change in the smell. This knack didn't translate to short-grain rice, and I continued to struggle until I read some Japanese cookbooks. As soon as I tried this method, I was able to produce nearly perfect short-grain white rice right away. The cues for how to cook the short-grain rice are in the sounds it makes while cooking. A Japanese nursery rhyme explains: Hajime choro choro (At first it bubbles) Naka pa ppa (And then it hisses) Akago naite mo (Even if the baby is crying (from hunger)) Futa toru na (Don't remove the lid)

Provided by Nose5775

Categories White Rice

Time 52m

Yield 3-6 serving(s)

Number Of Ingredients 3

Ingredients

1 1/2 cups short-grain rice
1 1/2 cups water, plus
4 tablespoons water

Steps:

You will probably want to start preparing the rice before the rest of the meal; if it is ready first, it will stay hot for a while in the pot.
First, wash the rice with water, by swishing the water through with your hands or a wooden spoon, and then draining-- some older cookbooks will tell you to rinse thoroughly, but most modern rice says on the package"no talc," (that's what they use to polish it), so all you are doing is washing off the surface dust.
Put the rice and measured water into a medium flat-bottomed pot with a tight-fitting lid.
Ideally, you will soak the rice for 15 minutes to 3 hours before starting to cook it, but if you are pressed for time, you can add an extra tablespoon of water and skip the soak.
Cover the pot, turn the heat on high, and bring the rice to a boil (about 4 minutes): you will know it is boiling because you will hear it bubbling and"dancing" inside the pot.
Do not remove the lid.
Turn the heat to low (if you have an electric stove you may need to switch to another burner) and simmer (about 15 minutes): you will hear the rice burbling a bit.
Do not remove the lid.
When the water is all absorbed, the sound will change to a low hiss.
When you hear the hissing sound, turn the heat up to high again for just 20-30 seconds to help"dry off" the bottom of the rice.
Do not remove the lid.
Turn off the heat completely (especially if you have an electric stove, remove the pot from the heat altogether) and let the rice stand covered (do not remove the lid!) and steam itself for another 10-20 minutes.
Dampen a wooden spoon or wooden rice paddle.
Now remove the lid!
Toss the rice lightly with the spoon or paddle so that it is fluffed a bit but still clumps enough to be picked up with chopsticks.
If you need to keep the rice hot a while longer, hold a kitchen towel to the lid of the pot to absorb the moisture, then put the lid back on the pot.
Serve in individual rice bowls.

Tips:

Rinse the rice before cooking: This will remove any excess starch and help the rice cook more evenly.
Use the right amount of water: The general rule of thumb is 1 cup of rice to 1 1/2 cups of water. However, you may need to adjust this ratio depending on the type of rice you are using.
Bring the water to a boil before adding the rice: This will help the rice cook more evenly.
Cover the pot and reduce the heat to low: Once the water is boiling, cover the pot and reduce the heat to low. This will help the rice cook more evenly and prevent it from boiling over.
Cook the rice for the recommended amount of time: The cooking time will vary depending on the type of rice you are using. However, most short-grain rice will cook in about 18 minutes.
Let the rice rest for a few minutes before serving: This will allow the rice to absorb any remaining moisture and fluff up.

Conclusion:

Cooking short-grain rice is a simple process that can be mastered with a little practice. By following these tips, you can cook perfect short-grain rice every time. Whether you are serving it as a side dish or using it in a recipe, short-grain rice is a versatile and delicious grain that can be enjoyed by everyone.