Best 4 How To Cook Rice On Stove Recipes

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Rice is a staple food in many cultures around the world, and for good reason. It's versatile, affordable, and delicious. There are countless ways to cook rice, but one of the most popular methods is to cook it on the stovetop.

In this article, you'll find four different recipes for cooking rice on the stove. Whether you're looking for a simple white rice recipe, a flavorful pilaf, or a creamy risotto, we've got you covered.

Our first recipe is for **Perfect White Rice**. This recipe yields light and fluffy rice that's perfect for everyday meals. Our second recipe is for **Jeera Rice**. It's a fragrant and flavorful rice dish made with cumin seeds and other spices. Our third recipe is for **Vegetable Pulao**. This colorful and delicious dish is made with rice, vegetables, and spices. And our final recipe is for **Mushroom Risotto**. This creamy and decadent dish is perfect for a special occasion.

No matter which recipe you choose, you're sure to end up with a delicious and satisfying meal. So what are you waiting for? Let's get cooking!

Here are our top 4 tried and tested recipes!

HOW TO COOK PERFECT RICE ON THE STOVE



How to Cook Perfect Rice on the Stove image

A foolproof recipe for cooking white rice.

Provided by Katie Workman

Categories     Side Dish

Time 28m

Number Of Ingredients 4

2 cups water
½ teaspoon salt
1 tablespoon butter or oil (optional)
1 cup long grain white rice

Steps:

  • Bring the water to boil in a medium saucepan. Add the salt and butter and allow the butter to melt.
  • When the water has returned to a boil, stir in the rice. Let the water return to a light simmer. Stir again, cover the pot and turn the heat down to low. Keep the rice simmering slightly, and keep the pot covered (you may have to peek after a few minutes to make sure the heat is at the correct temperature, but then let it cook, covered). Start checking to see if the rice is tender and all of the liquid is absorbed at about 17 minutes. It may take up to 25, especially if you are making a larger quantity of rice.
  • When the rice is cooked, turn off the heat and let it sit for another couple of minutes to finish absorbing any liquid. Take off the lid, fluff the rice with a fork and let it sit for another 2 minutes or so, so that some of the excess moisture in the rice dries off.

Nutrition Facts : Calories 193.91 kcal, Carbohydrate 36.98 g, Protein 3.33 g, Fat 3.15 g, SaturatedFat 1.88 g, Cholesterol 7.53 mg, Sodium 324.24 mg, Fiber 0.6 g, Sugar 0.06 g, ServingSize 1 serving

CLASSIC STOVE-TOP METHOD FOR PERFECT WHITE RICE



Classic Stove-Top Method for Perfect White Rice image

A touch of butter and salt make all the difference in this foolproof rice recipe. This family-friendly side dish can be ready in a quick 16 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 4

1 cup water
1 teaspoon unsalted butter
1/2 teaspoon salt
1 cup long-grain white rice, rinsed

Steps:

  • Bring water, butter, and salt to a boil in medium saucepan. Stir in rice and return to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16 to 18 minutes (check only toward end of cooking time). The rice should be studded with craters, or steam holes, when it is ready. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork and serve.

BASIC STOVETOP RICE



Basic Stovetop Rice image

Here's how to make plain rice in the simplest way, and once you get the hang of all the steps (rinsing, simmering, fluffing and resting) you can make infinite, delicious variations by adapting one or more of these steps.

Provided by Tejal Rao

Categories     grains and rice, side dish

Time 45m

Yield 3 servings

Number Of Ingredients 1

1 cup rice (long-grain or medium-grain, like basmati or jasmine; short-grain, like sushi rice; or brown rice)

Steps:

  • Pour rice into a bowl, and fill it with cold water. Swirl the grains, using your fingers. Tip out any starchy water, and repeat until water runs almost clear.
  • Combine rice and water in a pot: For most long-grain and medium-grain rice, pair 1 cup rice and 1 1/3 cups water. For short-grain rice, use 1 cup rice and 1 cup water. For most brown rice, combine 1 cup rice and 1 3/4 cups water. The rice and water should not come more than halfway up the sides of your pot; the mixture will double in volume as it cooks.
  • Bring water to a hard boil over medium-high heat. The water's entire surface should break with big, constant bubbles. As soon as water is boiling, give it a vigorous stir with a spatula or wooden spoon, making sure to scrape at any grains at the bottom of the pot. Cover it with a lid and turn the heat to low.
  • Cook long-grain and medium-grain rice for 15 minutes; short-grain varieties for 20 minutes; and brown rice for 30 minutes.
  • When allotted time has passed, or when you hear a change in sound - if you listen closely, you'll notice the sounds will slowly change from a bubbly simmer to a steamy sort of flutter - turn off heat and let rice rest for about 10 to 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

HOW TO COOK JAPANESE RICE ON STOVE



How to Cook Japanese Rice on Stove image

A rice cooker, which we can use to cook the rice and keep warm by only pushing one switch, is very convenient and most common. But I like the traditional way of using a pot. It makes rice noticeably tastier. Actually, Michelin-star Japanese restaurants absolutely use the pot instead of an electric rice cooker.

Provided by Natsuko Kure

Categories     Short Grain Rice

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 2

1 cup japanese rice (sushi rice)
1 cup water

Steps:

  • Drain rice into sieve, and place in a pot. Add water.
  • Bring it to a boil over medium-high heat.
  • When it starts boiling. Reduce the heat to low. Simmer for 15minutes.
  • Turn off the burner, and let it rest for 10minutes, covered. DON'T take off the lid.
  • After it has rested, take off the lid, and stir the rice lightly using rice paddle.*.
  • *To do this, you need to cut through the rice with rice paddle and turn the rice from bottom to the top. Don't break up the rice too much. This idea is to stop it being one solid mass, but not separate as with long grain rice.

Nutrition Facts : Calories 351, Fat 0.6, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 77.4, Fiber 1.4, Protein 6.4

Tips:

  • Use a heavy-bottomed pot with a tight-fitting lid to ensure even cooking and prevent the rice from sticking.
  • Rinse the rice thoroughly before cooking to remove excess starch and help prevent it from becoming gummy.
  • The ratio of water to rice is crucial for perfect cooking. Generally, a 1:1.5 ratio (1 cup rice to 1.5 cups water) works well for long-grain rice, while a 1:2 ratio is better for short-grain or medium-grain rice.
  • Bring the water and rice to a boil, then reduce the heat to low, cover the pot, and simmer for the recommended time without lifting the lid.
  • Once the rice is cooked, remove it from the heat and let it rest for 5-10 minutes before fluffing it with a fork. This allows the rice to absorb any remaining moisture and prevents it from becoming mushy.
  • For more flavorful rice, try adding a pat of butter, a drizzle of olive oil, or a pinch of salt and pepper to the cooking water.
  • You can also add herbs, spices, or vegetables to the rice during cooking for a delicious and nutritious dish.

Conclusion:

Cooking rice on the stove is a simple and versatile method that can be used to create a variety of dishes. With the right technique and a few helpful tips, you can easily cook perfect rice every time. Whether you prefer long-grain, short-grain, or medium-grain rice, there's a cooking method that will suit your needs. So next time you're in need of a quick and easy side dish or a base for your favorite meal, give stovetop rice a try. You won't be disappointed!

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