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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Comment (22)

  1. My mom making the most delicious template rice:

    Uses jasmine rice
    Flavors the rice with olive oil, a long green onion (whole), salt and covers said rice with banana leaves while boiling in water.

    Oof it tastes so good.

  2. Rice cooker foolproof? Mine burns the rice at the bottom so I have to let it soak. Also what's with the weird film white rice gives off? It's like the same icky floaty foam byproduct chicken gives off when boiled, like what the hell? O_o

  3. SALT TOTALLY OPTIONAL??????? . In Spain or Latin America if you forgot to season your rice you just fuck it up big time and its time to trow the whole thing the trash can. Same with chicken / season your food America

  4. Jesus Christ, Asians don't own fucking rice, fuck off. There are people who eat rice on a daily basis in the 4 corners of the word. I'm Brazilian and everyone knows how to make'em here so get out

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