Steamed white rice

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Stove Top Rice, Boil Rice, Burnt Rice, Rice Sides, Rice On The Stove, Beans Potatoes, The Food Charlatan, How To Boil Rice, Perfect Rice

Do you know how to cook rice on the stove? It's actually SO easy to make rice in a pot. I promise you don't need a fancy rice cooker appliance! If you're tired of burned, mushy, bland rice, we are going to fix that today! I will show you step by step exactly how I make rice for my family, something I do weekly. Rice done right is fluffy and flavorful. No gumminess, no scorching, no crying over burnt rice. Serve it with dinner, or meal prep it with protein and veggies for the week!

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Learn How to Season White Rice with pantry ingredients. Change White Rice from boring to delicious with easy ingredients that you already have on hand. You will love these simple options to jazz up white rice! #eatingonadime #whiterice #ricerecipes #sidedishrecipes #sidedishes Rice With Vinegar, How To Make Rice More Flavorful, Good White Rice Recipes, Tasty White Rice, Ways To Season White Rice, Best White Rice Seasoning, Seasoning For White Rice, How To Make Rice Flavorful, Seasonings For White Rice

Learn How to Season White Rice with pantry ingredients. Change White Rice from boring to delicious with easy ingredients that you already have on hand. You will love these simple options to jazz up white rice! #eatingonadime #whiterice #ricerecipes #sidedishrecipes #sidedishes

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The rice served in Chinese restaurants is soft enough to soak up savory sauces and sticky enough to be picked up with chopsticks. Chinese White Rice, White Rice Dishes, Thai Chicken Recipe, Chinese Rice Recipe, White Rice Recipe, Rice Product, Rice Asian, Poached Chicken Breast, Broiled Chicken Breast

This rice is soft enough to soak up savory sauces and sticky enough to be picked up with chopsticks. Our ideal steamed white rice is soft enough to soak up savory sauces and sticky enough to be picked up with chopsticks. We found that rinsing the grains removed some of their surface starch and then boiling the rice for the first 5 minutes of cooking provided enough agitation to release the remaining starch, resulting in just the right amount of stickiness. We omitted the salt during cooking…

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