White Rice Recipe EASY Unattended

White Rice Recipe EASY Unattended

This is how to make a white rice recipe easy. Everyone’s gotten used to making minute rice, which is convenient in some ways and inconvenient in another. So, you need to manage minute rice while it’s cooking or simmering. With this white rice simple recipe, your life will be so much easier. Once you’ve made it, you’ll be wanting to share it.


white rice recipe easy FEATURED - 600x600
White Rice Recipe EASY in 25 Minutes Consistently Every Time


white rice RECIPE easy 600x600

White Rice Recipe Easy To Make

Jeff Baygents
This white rice recipe is easy to make. And it saves a lot of money compared to minute rice. There are two tips to make it either fluffy or sticky.
No ratings yet
Prep 5 mins
Cook 25 mins
Total Time 30 mins
Servings 3 servings
Calories 225kcal

Ingredients
 

  • 1 cup white rice extra long grain enriched
  • 2 cups water

Instructions
 

  • Bring water in a pot to a boil. Turn off the burner, add the uncooked rice to the boiling water and stir it in thoroughly with a regular fork. Cover the pot and leave it on the turned-off burner. Let it sit for 25 minutes and, very important, leave it covered without checking it during this period.
    1 cup white rice, 2 cups water
    Rice in water view 1 - 150x150
  • After 25 minutes, remove the lid and follow only 1 of the following options.
    FLUFFY Rice Option: Fluff it up with a regular fork in the pot. Ensure that all rice from the bottom has also been lifted upward and grains become separated from each other throughout the pot. You want to avoid any stirring action; it's a lifting action. Also, leave the pot's lid off for a few minutes to allow the extra moisture to escape. You can put the lid back on to stay warm after about 3 minutes.
    STICKY Rice Option: Do not stir the rice when it's done. Leave it as is. When ready to serve in a bowl or on a plate, use a large serving spoon and scoop it out as a single shape of a serving. An added step is to compress it against the pot's side as you scoop each serving out. Leave the lid on the pot after it's cooked and when not serving.
    white rice RECIPE easy 150x150
  • It's now ready to use in a recipe, to serve, or to store in the fridge.
    white rice ready to serve - 150x150

Notes

Each cup uncooked rice makes about 3 cups cooked rice.
The amount of water for uncooked white rice is commonly twice as much as the amount of rice, e.g., 1 cup of rice uses 2 cups of water.  This is only true for white rice.
To make the rice extra light and fluffy, rinse the rice before cooking, just before adding it to the boiling water.  If you’re wanting sticky rice, skip this action and follow the recipe option for maintaining a sticky rice texture.
Although it might be tempting, you don’t let the rice simmer or cook on low.  Also, you don’t uncover the rice and you don’t stir the rice during the 25-minute sitting period.

Nutrition

Calories: 225kcal | Carbohydrates: 49g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Calcium: 22mg | Iron: 1mg

SOURCE

DarnGoodRecipes.com™


Overview of White Rice Recipe Easy to Make

I’ve had to make this kind of rice in several American commercial environments and also for both Korean and Japanese environments. So, needless to say, I’ve learned both fluffy and sticky rice cooking methods. Time to save money and start having an alternate option from the potato as a new side dish.

Recipe White Rice

Basically, following the recipe, you only need to know that you’re going to use twice as much water as the rice your going to add in. Here are the 1-2-3 steps in a nutshell. See above for the best recipe white rice details.

  • Boil the water (2 cups) and turn off the burner.
  • Stir in the rice (1 cup) and cover the pot, leaving it on the hot, turned off burner.
  • It’s ready in 25 minutes.

You may read the rice package directions and it talks of simmering for 15 minutes, and so on. I learned this technique over 20 years ago of leaving it alone for 25 minutes on a hot burner that’s turned off. I use it for American and Asian recipes. It’s been rock solid and uses no equipment. You don’t need a rice cooker, pressure cooker, nor a slow cooker or microwave.


Advantages of This White Rice Recipe

  • You don’t have to watch it
  • There’s no occasional stirring during any simmering
  • It’s one less thing you have to get back to in 15 minutes when you’re supposed to “check” if it’s absorbed all the water or not
  • You save a burner’s electricity of 15 minutes worth).
  • Finally, you can actually leave it for an hour or two and get back to it when ready to use it.

Things to Add to White Rice

So, you have the basics of the white rice simple recipe. Beyond just serving it plain or using it in another recipe needing white rice, what can you add to it to make it a delicious white rice recipe? Here are some simple ideas for you that I recommend you try individually instead of on the whole pot. These amounts mentioned are referencing per serving:

  • Add a splash of soy sauce to taste; it’s very salty tasting already
  • Add some butter, salt, and pepper (like you do for mashed potatoes).
  • Add a splash of soy sauce, followed by a very minimal touch of rice vinegar (or other vinegar) and mix it up.
  • Add about a tbsp. of soy sauce, a tbsp. of a chopped up green onion, and a pinch of garlic powder.
  • Add about 1/2 tsp. of Mrs. Dash and mix it up
  • Put a scoop of rice on a large lettuce leaf, sprinkle across 1/2 tsp. of Mrs. Dash, pour across a tbsp. of soy sauce, and fold it up to eat as if it were a small lettuce sandwich.
  • And you can also immediately take the cooked rice and put it in a medium high heated skillet. Stir fry it using some sesame oil, diced green onion, soy sauce, and some garlic powder, all to taste.
  • You can heat up some chili with beans, put them atop the scoop of white rice (equal amounts of rice and chili). Then, garnish that with sour cream and shredded cheddar cheese. That can be a main course or a lunch.
  • You can also make some quick white sauce as a gravy and pour it over the rice with a bit of salt and pepper to taste, if needed. That makes a very nice side dish for most main courses.

Here are some other dishes that go well alongside white rice or that you make with this white rice.


Cooking White Rice FAQ

How many calories white rice?

White rice 1 cup calories is about 225 calories. This shown recipe for white rice is illustrating each serving as 1 cup cooked rice. See the nutrition label here for all the nutritional values tied to this 1 cup serving of cooked rice. Fortunately, this recipe for white rice is just rice and water. There are no additives such as oil or salt. For flavorings and additions, read the earlier section in this article about things to add to rice.


Nutrition Facts
White Rice Recipe Easy To Make
Amount per Serving
Calories
225
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
11
mg
0
%
Potassium
 
71
mg
2
%
Carbohydrates
 
49
g
16
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
4
g
8
%
Calcium
 
22
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Ratio of Water to Rice 2 to 1

While it’s always best to follow the rice package directions for water ratios, the specifics of how to cook white rice is the basis of this recipe and article. So, for using regular white rice and water, you use the water to rice 2 to 1 ratio, i.e., 2 cups water for every 1 cup uncooked regular white rice. Instant rice (e.g., minute rice) is a 1 to 1 ratio since that is using a precooked rice.

Rice Yield per Cup

When cooking rice, it expands and gives you a larger volume, which varies across different kinds of rice you might use. For example, minute rice yields twice as much usually. 1 cup dry minute rice cooked in 1 cup water yields about 2 cups cooked rice. But, 1 cup long grain (or extra long grain) white rice cooked in 2 cups water, your rice yield per cup will be 3 to 3-1/2 cups cooked rice.


Why brand of rice should I get?

If you’ve followed this recipe and are satisfied with the results, then I would stick with the brand you’re using. Otherwise, there is a ton of over information overload on the Internet on that topic. You’ll end up seeing all kinds of fancy rice names that might only come from a specialty store or online ordering. There is a lot of information that steers you towards a Jasmine rice. As this site’s focus is on (mostly) everyday more common ingredients when possible, here are some brands I’ve successfully used. You might remember the brand picture when you see it next time in the store or online. Also, I always try to get the extra-long grain rice (or long), which usually comes in a plastic bag of around 2 to 5 pounds. To ensure it’s not par-cooked, I read it’s cooking directions and ensure it says about 15 minutes cooking time. I use common leaders of white rice: Mahatma and Blue Ribbon. At times, there are sometimes some store brands that I try on things, and I’ll be eventually testing the Walmart brand of their long grain rice.

Blue Ribbon white rice 5 lb bag
Blue Ribbon white rice 5 lb bag

For buying white rice, I avoid these words when buying it:

  • Par-cooked
  • Converted
  • Boil-in-Bag
  • Minute (or 5-minute), …

Why is my rice so sticky?

Assuming it’s a good brand, there are several possible causes. You’ll want to rule all of these out.

  • The lid must fit well on the pot you’re using. The measured water that was boiled shouldn’t escape during the sitting step.
  • The initial stirring with a fork must break up all the grains to ensure they all get “coated” initially in the boiling water.
  • When the rice is done sitting, and the lid is removed, there might be a tendency to immediately stir the rice instead of lifting it up. Stirring will reinforce compressing and sticking together. The lifting up motion is very particular but easy. You can use a fork to lift up the different areas of the rice so that the granules can fall away from each other. Repeat this lifting action across the entire pot to encourage that to happen. It’s as though you’ll be starting to lift out the rice to let it cool. The second very important aspect it to leave the pot’s lid off for at least a few minutes to let the excess steam release from all that lifting and fluffing actions you just performed.
  • Another cause might be that the particular brand (or its manufactured batch) has an excess of starch or gluten. You can try rinsing the rice thoroughly (and sometimes multiple times) until the water remains somewhat clear. We typically don’t recommend ever rinsing the rice but if you’ve rules out the other steps then this might be a final option to consider. Although there are also some sites that mention this doesn’t do much in some cases but, different brands have different production methods.

How do you cook rice without burning the bottom?

Fortunately, this recipe by design, avoids that issue. However, if you did experience it, you’ll want to ensure you’ve turned the burner off immediately before you pour the uncooked rice into the boiled water. And, ensure you’ve stirred the rice grains in thoroughly. You don’t want to be tempted to leave the burner on low or simmer for this recipe’s method. Also, you’ll need to ensure you don’t have the need to take a peek at the rice before the time’s up as it then won’t be ready at the end of the recommended sitting time. It’s just simply amazing that it cooks on its own and unattended for the full amount of time.

Can I cook the rice for 15 minutes like the rice package says?

Certainly. It will be ready sooner, if you follow all those directions completely. Those instructions might involving managing it during the time the burner’s still on, checking to ensure all the water gets absorbed, stirring some to scrape the bottom, and so on.

Using the above recipe for cooking in 25 minutes is much easier and usually, you can start the rice before anything else in your main recipe you’ll be using with your cooked rice. In time, you’ll see the advantages either way. And, sometimes, I’ll just make the rice the night before and store it in the fridge for the next day’s evening meal I’ll be preparing.

Can cooked white rice be frozen or refrigerated?

Yes. After cooking is done, you can fluff it up to separate the grains, and let it cool down for about an hour. Then, store it in the fridge for up to 3 to 5 days usually. As a matter of fact, many will make this white rice simple recipe a day or two in advance of any other recipe that calls for using white rice. A popular good idea usage is oriental fried rice. It actually cooks and tastes much better if the rice is a day old or, at least cooled down cold.

Conclusion

I hope you’ve enjoyed reading about white rice and the absolute easiest way to cook it unattended. And, of course, reading about many potential additions to making white rice more full of flavor.

For further reading, click here for more info on rice via Wikipedia.


Pasta in Marinara Sauce

Pasta in Marinara Sauce

Pasta in Marinara Sauce view 4 - 800x600

Quick & Easy Pasta with Marinara Sauce Bowl

JoJo
Using a high quality jar of marinara sauce you can have dinner on the table within 20 minutes.
No ratings yet
Prep 5 mins
Cook 12 mins
Total Time 17 mins
Servings 6
Calories 292kcal

Ingredients
 

  • 3 cups penne pasta or your preferred pasta
  • 1 tbsp olive oil
  • 24 ounces marinara sauce Jar of Bertolli is what we always use
  • ½ cup shredded Parmesan Cheese optional; or grated

Instructions
 

  • Prepare pasta as per directions on package, in a cooking pot.
  • Heat marinara sauce in a small saucepan.
  • When pasta is done cooking, drain and return to cooking pot. Stir in 1 tbsp of olive oil to evenly distribute.
  • Portion our pasta to serve onto plates or bowls. Top each with the heated marinara sauce, concluding with (optional) fresh parmesan cheese.
  • Ideas of sides to serve alongside: garden salad, coleslaw, bread with dipping oil, yeast rolls, garlic bread, or any side of your liking.

Nutrition

Calories: 292kcal | Carbohydrates: 48g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 725mg | Potassium: 511mg | Fiber: 4g | Sugar: 6g | Vitamin A: 563IU | Vitamin C: 8mg | Calcium: 119mg | Iron: 2mg

SOURCE

DarnGoodRecipes.com™

About Pasta in Marinara Sauce

There are some main courses that can justify the use of getting the ingredients premade. In this case, the use of premade Marinara Sauce is the extreme time-saver. Once you boil the pasta and heat the sauce, you’re basically good to go. You’ll have some waiting time for the pasta to cook so, you potentially could get the rest of the dinner sides ready like coleslaw or salad, and garlic bread or yeast rolls.  And, if you want to try another Italian fantastic recipe, try this one for Calzones.




Macaroni and Cheese Baked Gourmet Casserole

Macaroni and Cheese Baked Gourmet Casserole

Completed macaroni and 3 cheese View2 - 650x500

Macaroni and 3 Cheese Gourmet Casserole

Jeff Baygents
This is real easy to make after the macaroni is cooked. It is a very gourmet tasting side dish and can also be served as the main course; it's that good.
5 from 1 vote
Prep 10 mins
Cook 50 mins
Cook initial macaroni noodles 25 mins
Total Time 1 hr 25 mins
Servings 8
Calories 219kcal

Ingredients
 

Main Ingredients

  • 1 cup elbow macaroni uncooked
  • 3 tbsp. butter melted
  • 1 lge. egg beaten
  • ¼ cup half-and-half
  • ¾ cup whole buttermilk or ¾ cup regular milk and 2 tbsp. sour cream
  • ¼ tsp salt
  • ½ tsp ground black pepper
  • tsp garlic powder or double amt. minced garlic
  • tsp cayenne red pepper
  • ¾ cup cheddar cheese shredded or cutup
  • ¼ cup longhorn cheese shredded or cutup; or Colby or Monterey Jack
  • ¼ cup parmesan cheese grated or shredded; or Provolone Cheese

Topping Ingredients

  • cup cheddar cheese shredded

Instructions
 

  • Cook the macaroni in water first.
    Cooking the macaroni - 300x250
  • Prepare a greased, square (9", 2½ qt. or similar) baking casserole dish.
    Casserole Dishes with Lids view 1 - 250x200
  • When macaroni is nearly cooked, preheat oven to 375° F.
    Bake Oven set to 375F view 1 - 300x150
  • Mix together all the main ingredients (except macaroni) in a medium sized mixing bowl.
    Macaroni and 3 cheese ingredients - 350x400
  • When the macaroni is done, drain in a strainer, run cold water over to cool a bit, shake to strain excess water, and then fold them into the bowl's mixture. Combine thoroughly to coat macaroni.
    Entire mixture in bowl - 300x270
  • Sprinkle the toppings ingredients across the macaroni mixture and cover it.
    Mixture in baking dish with toppings added - 300x220
  • Bake (covered) in center rack or a little higher for 30 minutes.
    After 30 minutes - remove cover - 350x250
  • Remove cover and finish baking for 20 more minutes (or until browned on top).
    Completed Macaroni and Cheese Baked Casserole View1 - 350x250

Notes

Can also bake at 350°F but add 10 minutes to the uncovered baking time.

Nutrition

Calories: 219kcal | Carbohydrates: 15g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 310mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 436IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 1mg

SOURCE

DarnGoodRecipes.com™

History of This Macaroni and Cheese Casserole Baked Gourmet Recipe

This was one of the most popularly demanded side dishes in New Orleans. When working as the number 3 Manager in a popular New Orleans cafeteria style restaurant, it was possibly the hardest work I had ever done in my life. The building had massive chandeliers, beautiful décor, and 3 huge dining rooms, which sat about 500 patrons. We had about 70-80 wait (serving) staff. Work was 6 days a week, 6:30 AM to 10 PM. The food, coupled with the culture of New Orleans, were great experiences.

Regarding the foods and their preparation, most of the dishes back then were made from well established scratch recipes. This one has been slightly modified due to other foods experiences and has remained unchanged since the 1980s. It is absolutely a true delight to see faces light up when people first experience the melding of these natural flavors. We haven’t bought packaged or frozen macaroni and cheese in decades. Hopefully you’ll have the same pleasing experience with your family.

It’s an excellent side dish for many main courses. But, this one is an excellent alternative to rice or potatoes when serving, for example, fish, chicken, or meatloaf as a main course. Here are a couple of those incredible main course recipes:

Macaroni and Cheese Baked Casserole ingredients-350x400-2
Macaroni and Cheese Baked Casserole ingredients
Cooking the macaroni - 300x250
Cooking the macaroni
Completed Macaroni and Cheese Baked Casserole View1 - 350x250
Completed Macaroni and Cheese Baked Casserole

Resources

This macaroni and cheese recipe is also a good complementary side to add along with this recipe for sugar snap peas. Visit our DarnGoodRecipes.com site often so you can always see the latest new recipes posted there.

Both Italians and English enjoyed different variations of macaroni and cheese dishes in the 14th century. In America, it’s often considered as a “comfort” food. Here’s some Wikipedia info on Macaroni.