How To Cook Perfect Rice Every Time

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Here is what you’ll need!

Rice Pilaf
Servings: 4

INGREDIENTS
1 tablespoon olive oil
1 shallot, finely chopped
1 cup white long grain rice
3 tablespoons white wine
1¾ cups chicken stock
Pinch of salt

PREPARATION
In a small pot over high heat, add the olive oil.
Once the oil begins to shimmer, add the shallot, and cook until it begins to brown, stirring occasionally.
Add the rice and stir to fully coat with oil and shallots. Add the wine and stir to combine.
Add the chicken stock and salt and bring to a boil.
Once boiling, put a lid on the pot and reduce the heat to simmer. Cook for 18 minutes.
Remove the pot from the heat and let steam for 10 minutes.
Enjoy!

Short-Grain White Rice
Servings: 4

INGREDIENTS
1 cup short-grain white rice
1¼ cups water
Pinch of salt

PREPARATION
In a small pot, add the rice, water, and salt, and bring to a boil over high heat.
Add the lid to the pot and turn the heat to a simmer.
Cook for 15 minutes.
Remove from the heat and let steam with the lid on for 10 minutes.
Enjoy!

Brown Rice
Servings: 4

INGREDIENTS
1 cup brown short grain rice
2 cups water
Pinch of salt

PREPARATION
In a small pot, add the rice, water, and salt, and bring to a boil over high heat.
Add the lid to the pot and turn the heat to a simmer.
Cook for 45 minutes.
Remove from the heat and let steam with the lid on for 10 minutes.
Enjoy!

White Rice
Servings: 4

INGREDIENTS
1 cup white long grain rice
1¾ cups water
Pinch of salt

PREPARATION
In a small pot, add the rice, water, and salt, and bring to a boil over high heat.
Add the lid to the pot and turn the heat to a simmer.
Cook for 18 minutes.
Remove from the heat and let steam with the lid on for 10 minutes.
Enjoy!

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From:
Date: October 15, 2017

49 thoughts on “How To Cook Perfect Rice Every Time

  1. Oct 2025.. Rice cooker died and didn’t want to buy another one $38. Decided to respect the the memories of “ Grandma “ always did her rice-with a pot and lid. Tried a couple of videos and the rice wasn’t acceptable/ slightly OK. Tried this recipe and it turned out perfectly-not soggy/not burnt/ not sticky. Perfect and the key was the proper minutes and especially the 15+ minutes of steaming-resting after removal from the stove. Perfect…

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