Steamed Rice
"My folks ALWAYS made their rice this way (Dad taught Mom, too!), only omitting the onion and using water only when preparing it for something sweet, like a rice pudding. It really takes no longer than ordinary rice, and it tastes so much better. Try it, and you will never go back to making rice the old way! The orzo option is my own addition and is a nice variation, especially when having company."
photo by mammafishy
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
2-4
ingredients
- 1 cup uncooked long-grain rice
- 2 tablespoons butter or 2 tablespoons extra virgin olive oil (or a combination)
- 1 small onion, chopped
- 2 2 cups vegetable broth (preferred) or 2 cups very hot tap water
- 1 teaspoon salt (decrease or delete if chicken broth is salted, required with water)
-
Variation (additional)
- 1⁄2 cup orzo pasta or 1/2 cup broken up spaghetti (in 1/2" pieces)
- 1 cup additional broth or 1 cup hot water
directions
- Saute rice in butter just until translucent and very lightly browned.
- Add chopped onion, and continue sauteing until onion is translucent, stirring frequently to prevent onion from burning.
- Drain any excess butter or olive oil.
- Add stock or water carefully to prevent steam burns; it WILL blow steam!
- Adjust heat for a slow simmer, cover, and cook about 15 minutes without stirring or uncovering.
- If all liquid is not absorbed, remove cover, and continue cooking for another 5 minutes.
- Fluff gently with a fork just before serving.
- Variation: Lightly brown orzo or broken pasta in butter and/or olive oil before adding rice.
- Add rice when orzo is already lightly browned, and saute as above, but orzo will be dark brown by the time rice is light brown and onion is translucent; do not burn orzo.
- Add 3 cups of liquid instead of 2 cups, and cook as above.
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Reviews
-
I doubled this recipe and made it tonight to go under Easy Chicken Stroganoff (#54145). Very tasty, perfect texture, and no sticky mess! (gotta love that) I didn't use the onion or the broth because the Stroganoff had such a dominating flavor, but I'm sure it will be quite tasty next time! Wonderful way to make perfect rice without getting out the clumsy rice cooker. Thanks! ~Lana~ *UPDATE* Just had to update this to 5 stars cause this has been the only way I have made rice since trying this recipe almost a year ago. ;) -
This is a nice change for us. I've made it with spaghetti, Maggi vegetable broth with onions(using 2 of those cubes), omitted the salt and used Sunflower cooking oil. It went very well, especially with my younger brother! -
This recipe makes making rice fool proof! It was perfect rice not sticky, mushy or gummy! Thanks for sharing this way of making rice. I will make it this way always! I used olive oil to brown the rice lightly and just added the water thats it and so yummy loved the flavor!!! -
Made this as a side with dinner. My husband and I both agree that it needs more salt or something as it seemed too bland. I actually ended up throwing part of it away. The rice itself cooked up nicely and I did use all ingredients as stated except what was in the variation section. -
Really loved this dish. Thanks for sharing!
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
