Perfect White Rice
Make perfect white rice every time with this recipe from "Martha Stewart's Cooking School."
Ingredients
Directions
140 Ratings
- 5 star values: 47
- 4 star values: 38
- 3 star values: 26
- 2 star values: 15
- 1 star values: 14
Rating: 3 stars
I rinse the starch off 1st then you won't have sticky rice.
Rating: 4 stars
The rice turned out perfect!
Rating: 5 stars
I followed these instructions and finally made good rice without it being all mushy and stuck together
Rating: 5 stars
I followed the instructions and had perfect results!
Rating: 5 stars
comes out perfect everytime.
Rating: 2 stars
It was WAY too salty.
Rating: 5 stars
What great directions! But, I have a question, Martha: in your video you use one:one ratio for your rices, yet you suggest a 2:1 ration in your recipe.... I'm curious to try you 1:1 idea to see how well it might work.
Rating: 5 stars
This worked perfectly for me, thanks! My electric stovetop burns a bit hotter so it only took 14 minutes for me. I also only let it steam off heat for an extra 6 minutes and it was fine after a good fluffing (we were hungry and my curry had been ready for a couple minutes so we just couldn't wait, lol.)
Rating: 5 stars
Thank you, thank you, thank you!!! This is the only method I've ever had success with!
Rating: 1 stars
this is racist
Rating: 4 stars
I have been cooking since I was a young girl and I learned much of what I know from my grandmother. The one thing that I never could cook was rice. It either burned, was crunchy, or soggy and slimy. I just made the perfect rice for the first time using this method! Thank you for explaining exactly what to do in an easy way!
Rating: Unrated
I can't believe it. My rice turned out perfect. Finally! I have followed box directions to no avail. This was so easy, and it turned out wonderful. Thanks Martha. (and crew)
Rating: Unrated
Good method...works every time. Wonder, though, can it be doubled or even tripled foot a larger number of people?
Rating: Unrated
My Roomate is always asking me questions about how long, to cook this, & that, especially, Rice. I have been An Executive Chef, in Boston, Ma. in the 80`s & 90`s, & up to 2005. But I can`t always answer his questions, because so many things just came Naturally to Me.
Rating: Unrated
What I do when I make rice is I leave the lid slightly open so just enough steam escapes and the water won't boil over and no air bubbles will form and "lift" the lid and make a mess everywhere. Another tip, I sometimes use a rice maker, they're inexpensive and the rice comes out perfect everytime!. Hope this is helpful!
Rating: Unrated
Here is a tip that I saw on Martha a bit ago. Always salt your rice before you cook it (like it says to do here) because she said that you can never get the rice to taste salty enough if you salt it afterwards. I never have salted it before cooking, but will now because I seem to dump salt on, and am never satisfied. Also, I cook my rice in a rice cooker and it turns out perfectly when I add a bit of oil to it before I plug it in.
Rating: Unrated
lico123 - there are a couple things you can do. First, use a larger pan. Second, turn the heat down a little - you shoud be on a simmer. When you first bring the water to a boil it will boil over if you don't catch it and lift the pan off the burner for a few seconds while it cools a little. Third, you can add a teaspoon of olive oil (extra virgin if you don't want any flavor added) or butter. This works with pasta, too, to keep it from boiling over.
Rating: Unrated
I use a large saucepan. It doesn't seem to boil over unless I am cooking on a stove whose "simmer" setting is too high. I hope that helps.
Rating: Unrated
hey, can someone out there help me. anytime I make plain white rice, there are always air bubbles that come up, so I have to constantly keep running to the pot, cause it'll spill over. How can I avoid this? So I've given up making white rice.Sure miss it,cause I love it. thanks
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