How Long Can You Store Cooked Rice In The Fridge

How to cook rice in a pot on the stove (my default),microwave oroven! My method to make steamed rice is unproblematic and foolproof – no rinsing, no colanders, or whatever of the other fussy techniques chosen for in other recipes. Your rice volition be fluffy and tender every unmarried time – never gluggy or mushy. And I'm a rice snob!

Apply this recipe for: short, medium and long grain white rice. See separate directions for: jasmine, basmati and brown rice.

JUMP TO VIDEO | RECIPE | Stove | Oven | Microwave |
Rice Types | Biggest Mistakes | No rinsing! | Troubleshooting | Useful Info

How to cook rice

Everyone should know how to cook rice perfectly – without a rice cooker! Then today, I'm sharing how I cook rice, iii different means:

1. Stove in a pot (xiii min) –the best results, the way I normally brand rice;

2. Oven (35 min) – the most hands off style, and the easiest way to cook rice in big batches;

3. Microwave (12 min) –the fastest, hands off style

Which rice to use for this recipe

Utilize this rice recipe for:

• long grain white rice

• medium grain white rice

• short grain white riceexcept sushi rice (which is a type of brusque grain rice, see below)

See split up recipes for:

• basmati rice

• jasmine rice

• brown rice

Exercise NOT utilize this recipe for:

• sushi rice – utilize the directions in this recipe

• wild rice (melt per this recipe), black rice, or other special rices

• risotto rice – use a risotto recipe

• paella rice – employ this Paella recipe

• quinoa – follow this recipe

Wondering nigh the divergence between rice types?

The general dominion is that the shorter the rice grain, the stickier the rice.Sticky doesn't meany glutinous! It just ways the grains stick together more, rather than being crumbly, so they are easier to consume with chopsticks.

The longer the grain, the less sticky it is. Basmati is the least sticky rice (Indian food isn't eaten with chopsticks!), short grain is the virtually gluey. (eg. Sushi rice is a blazon of short grain rice, and it has to be sticky in order for sushi rolls to stay together. Yous can't brand sushi rolls with basmati rice!)

Rice to h2o ratio

For 1 cup of rice, you will need 1.v cups of water for to cook rice on the stove or in the oven.

The water needs to exist increased to 2 cups to cook rice in microwave.

If you rinse the rice*,reduce the h2o past 2 tablespoonsper loving cup of rice.

* You don't need to rinse rice to have fluffy rice if you lot apply the right cooking method and rice to water ratio! More on the to-rinse-or-not-to-rinse debate below.

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How to cook rice on the stove (my default method)

1. Place ane cup of rice (no rinsing!) and 1.5 cups h2o in a saucepan and bring to a boil over medium high – no lid;

2. Plough heat down to low, embrace with lid, and leave for thirteen minutes;

3. With lid still on, remove bucket from stove and stand for 10 minutes; and

4. Fluff with a rice paddle, safe spatula or fork, marvel at perfectfluffy rice! {See recipe video for a skilful close upwards!}

Bound TO Video | Recipe

This is my default way of cooking rice, and of the three methods I'm sharing today, it yields the best result – the closest to using a rice cooker. All the rice cooks evenly, the grains are tender but non mushy, and the surface of the grains are non mushy and gummy.

There is no need to rinse rice if you use my rice cooking method!

Jump TO Video | Recipe

How to cook rice in the oven

Useful for hands off, large batch rice cooking.

1. Place rice and humid water* in a minor casserole with a lid (or use a pan and foil);

2. Cover with lid, bake at 200°C/390°F (180°C fan) for 35 minutes;

3. Remove from oven and stand for x minutes; and

4. Fluff with fork, marvel at perfectly cooked fluffy oven baked rice. {Encounter recipe video for a good close up!}

* Boiling water helps rice cook more evenly in the oven because the h2o doesn't crave fourth dimension to come up to temperature in the oven (which can have over ten minutes).

Spring TO Video | Recipe

This is my next preferred method to cook rice. It's not as perfect as rice cooked on the stove because some of the rice on the edges gets a wee bit crispy. But it is even sovery very good and the modest compromise is worth the convince of thisentirely hands-off method of cooking rice.

Some people call up rice should not be sticky at ALL, only that's not right! Rice is supposed  to be a bit sticky, otherwise 5 billion Asians would struggle to consume rice with chopsticks!

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How to cook rice in the microwave

Useful emergency method! I apply this when I'm scrambling for rice props in photos!

1. Place 1 cup of rice and 2 cups ofboiling water in amicrowave proof circular^ containerthat's three to 4 timestallerthan the h2o level (the water bubbles up quite a lot);

2. Microwaveuncovered for 12 minutes on loftier;

3. Remove from microwave,encompass so residual for 10 minutes;

4. Fluff and bask!

* Most microwaves estrus things from the outside in. Using humid water helps rice melt more evenly.
^ Round container cooks more evenly than square or rectangle, but not critical.

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Cooking rice in the microwave is merely as fast every bit using the stove, but it'south more hands off. But microwave rice is non quite as good as cooking rice on the stove. The rice doesn't cook quite as evenly, but the difference is marginal and I'one thousand pretty sure but rice snobs tin tell the difference!

You might turn your nose up at the thought of microwave rice… but it's super handy to know how!

When I'm cooking on the job and need rice for stir fries or curries or something else I'm shooting, rice gets made in the microwave more often than not – for sheer convenience. Things go pretty hectic around hither on shoot days!

Here's a look at the rice cooked in the microwave. Hard to capture the texture in photos, but information technologyis fluffy and doesn't have that unpleasant pasty surface on the grains. You can see information technology better in the recipe video below!

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The biggest mistake y'all've been making all your life

The biggest mistake people make when cooking rice is usingtoo much waterwith about recipes calling for ii cups of water to ane loving cup of rice for stovetop cooking. This virtually guarantees overly soft rice with viscous surfaces.

The problem of likewise much h2o is and then exacerbated by rinsing the rice, with promises that removing the excess starch will make your rice fluffy. Always weighed your rice before and later rinsing? All that extra weight = water.

So really, recipes that phone call for 2 cups of h2o AND rinsing rice finish upwardly using almost 2 1/iv cups of water for 1 loving cup of rice = overly soft rice with gummy surfaces.

The perfect rice to water ratio is 1:1.5 for the stove. If you insist on rinsing the rice, reduce the h2o by two tablespoons.

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There is no need to rinse rice to make it fluffy!

There's a widely held belief that rinsing rice is the key to to successful rice, that doing this washes abroad excess starch on the rice grains which makes the rice extra fluffy.

Yes that'southward true, it does launder away excess starch.

But your rice will however be beautifully fluffy fifty-fifty without rinsing if you utilise my ane:1.5 rice to water ratio and cooking method for the stove (or other methods to a higher place).

The just reason to rinse rice are under the following circumstances:

• to clean it – if yous've purchased it at street markets or like (ie non in packages at grocery stores) and you lot're concerned near how clean it is, washing the rice volition remove impurities;

• flavoured rices –in that location are some rice recipes I've shared that call for rinsing in circumstances where other ingredients create a thicker cooking liquid. And so to ensure the rice is all the same fluffy, I rinse the rice and sometimes even par boil it beforehand eg. Biryani, Curried Rice with Carrots, Kokosnoot Rice.

If y'all DO rinse rice, you lot demand to reduce water by ii tablespoons for each cup of rice because the rice has some remaining water clinging to it (weigh your rice earlier and afterwards rinsing – the weight increment is all water!).

How practise yous wash rice?

Easiest way is to use a bowl, fill up with h2o and swish rice effectually, then pour h2o off. Do this iv times or so. Annotation: The h2o volition never get completely clear.

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Troubleshooting!

• Scorched base – when you fluff the rice, you detect the base of the pot is burnt.

  • Heat was too high – some stoves are more powerful than others, and might exist as well powerful for the saucepan size you are using. Move to a smaller burner.

  • Pot is too big – don't apply a large pot for a minor corporeality of rice. This causes the liquid to evaporate too quickly within the pot, which volition event in the rice beingness scorched.

• Water not absorbed – don't accept the rice off the stove until the liquid is fully absorbed (tilt saucepan to check). thirteen minutes is the average time for an average stove, but if yours is weaker, it might take 15 to 17 minutes. In addition, don't skipresting the rice for 10 minutes after cooking. During this phase, whatsoever residual water will be captivated!

• Rice non properly cooked – unevenly cooked rice grains, with some still hard

  • Did you peek while the rice was cooking? That will allow steam to escape which stops the rice from cooking properly!

  • Did you residuum the rice for 10 minutes? This is when the rice finishes cooking.

  • Did you use an appropriate size pot? Don't use a giant cauldron to cook i cup of rice! That will make the liquid evaporate too fast.

  • Fix it! Add together an actress ane/4 cup water for every 1 loving cup rice yous used, and so put information technology dorsum on the stove with the lid on for 5 minutes on low, then rest 10 minutes.

• Rice too hard for your gustatory modality – my recipe makes rice al dente, the Asian way, like information technology's served at your favourite Chinese, Thai, Japanese and other Asian restaurants. It may be a touch house for some people who grew up on softer rice. Use my base recipe as your starting bespeak, then add an extra 2 tbsp water for your adjacent batch and run into if it'south soft enough for your taste. For each batch after that, add an extra 1 tbsp water until it's the right texture for you.

• Overflow messon the stove or microwave – the bucket should be about 4 to 5 times the water level and should take a heavy lid. For microwave rice, ensure the container is at to the lowest degree 4 times the top of the water level.Oven baked rice doesn't have overflow problems because it cooks more slowly.

• Cooking rice at high distance – for stove, add together ane minute extra cook time for every 300m/1,000ft above sea level. This is the rule of thumb for boiling things at high altitude – because the boiling point of water is lower and so things take longer to melt.

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TIPS

• NO PEEKING, NO STIRRING! Practise non lift the lid or stir the rice while it's cooking. That'south the surefire style to ruin it! Lifting the lid releases the steam = undercooked / unevenly cooked rice. Stirring = activates starch = gluey rice (this is the worst!).

• NEVER skip resting for ten minutes – this is when the rice finishes cooking in the residuum rut and the water on the surface of each grain is fully absorbed, leaving you with perfectly fluffy, never viscous rice.

• Don't bring to heavy Boil – for stovetop rice, don't bring it to a rapid boil considering and then information technology's and so hot, when y'all put the lid on information technology will trap in so much oestrus it will probably boil over. Just bring information technology to a simmer/gentle boil on medium loftier (meet video!) and then there'due south big gentle bubbles on the surface and information technology gets a bit foamy. Yous may yet get a bit of liquid boil over if your lid isn't heavy plenty – if this happens, only add together 1 tablespoon actress water adjacent time!

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USEFUL TO KNOW

• Rice to water ratio –1 cup of rice to 1.5 cups of h2o for rice cooked on the stove. Increase to 2 cups of water per 1 cup of rice for oven and microwave.

• How long does rice terminal in the fridge? 4 days in an airtight container. Some say it will go to vi days, but I prefer to err on the side of caution.

• Freezing rice – rice freezes extremely well! It volition keep for 3 to four months in the freezer.

• How to reheat rice – the best way is to identify rice in a bowl, drizzle with 2 teaspoons water per i cup of cold rice, cover with cling wrap and so microwave on high for 1 infinitesimal. The water will create a steamy environment and brand the rice moist and fresh again.

• Can you eat common cold rice?Aye you can. But it'southward non very pleasant – it's hard and dry. Cold rice is perfect (and necessary!) for Fried Rice! Or use for Chinese Rice Soup (only add towards the end at the point where the rice would be cooked in the recipe.)

• How much rice does 1 cup uncooked rice brand? 1 cup uncooked rice = three cups (packed) cooked rice. It is enough for 3 normal servings, or 4 smaller servings.

• Don't take to apply measuring cups– yous tin utilizeannihilation to measure the rice and water as long every bit you utilise the same ratio. For example, i level mug of rice and 1 1/2 mugs of water. Or use a bowl or tin or jug – annihilation!

• Calories in rice –i cup cooked white rice has 206 calories.

What to serve with rice

Ah, the fun role!! Hither's just a few suggestions:

• Stir fries – stir fries weremade to soak rice with the tasty sauces!

• Curries – curry sauces and rice are all-time mates, correct??

• Make Chinese fried rice! Or Nasi Goreng (Indo Fried Rice) or Thai Fried Rice. Or Kimchi Fried Rice!

• With your favourite Chilli Con Carne (try this Shredded Beefiness version!)

• Serve with other saucy things like Beef Stroganoff, Dear Mustard Craven

• Make a rice salad

• Make Bibimbap – Korean Rice Bowl!

To exist honest, I think that rice goes well with annihilation that'south saucey – Asian or non Asian. Because rice is a neutral flavour, it works well with anything!

Thai Basil Craven

Congratulations – you're now a Rice Master!

If you lot've made it this far, yous're at present armed with the basics for how to cook rice perfectly! You'll be able to brand rice someday, anywhere, without any special equipment.

A world of deliciousness awaits y'all – think of all the things you're going to be on your rice, and meltwith your rice! – Nagi 10

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Servings 3 cups cooked rice

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Recipe video above. Utilize this recipe for short, medium and long grain white rice. Meet separate recipes for: jasmine, basmati and chocolate-brown rice.

Stovetop is the nearly versatile method and yields the best upshot for perfect, evenly cooked fluffy rice. This is my default, favourite method. The oven is the next best (min 2 cups rice recommended) – handy for big batch, hands off cooking, just information technology takes the longest. The microwave method is extremely handy to know considering information technology's hands off AND fast, and it's the method I use when I'grand pressed for time – or on hectic shoot days!

Stovetop (my default method):

• ▢ one cup white rice – short, medium or long grain, uncooked (Note 1)
• ▢ 1 1/2 cups water

Oven:

• ▢ 2 cups white rice – short, medium or long grain (Notation ane, ii)
• ▢ 3 cups boiling water (Note 3)

Microwave:

• ▢ 1 loving cup white rice – short, medium or long grain (Annotation 1)
• ▢ two cups boiling h2o (Note three)

Bank check rice blazon:

• This recipe is for the following white rice types: long grain, medium grain, short grain (excluding sushi rice). See split recipes for: basmati, jasmin and brown rice.

Stovetop (my default):

• Place water and rice in a big saucepan over medium high oestrus.

• One time the entire surface of the water is bubbling gently(and it gets a scrap foamy, see video), turn oestrus down to low and cover with chapeau.

• Leave for 13 minutes – practise not stir, do not remove hat. Water should now all exist absorbed – tilt to cheque.

• Remove from stove, still with chapeau, and exit for 10 minutes.

• Remove lid, fluff with rice paddle or fork, and serve!

Oven:

• Preheat oven to 200°C/390°F (180°C fan forced).

• Utilise a pocket-sized casserole pot almost 24cm/10" wide with a hat. (Note 4)

• Place humid water and rice in pot, cover with lid and broil for 35 minutes.

• Remove from oven, and leave for 10 minutes with the lid still on.

• Remove lid, fluff with rice paddle or fork, and serve! (Makes 6 cups)

Microwave:

• Identify rice and boiling h2o in tall microwave proof container (Note five).

• Microwave on loftier for 12 minutes with NO LID (1100 – 1200W microwaves).

• Remove, cover with hat, leave for 10 minutes.

• Remove lid, fluff with rice paddle or fork, and serve!

1. Rice types – u se this rice recipe for:

• long grain white rice
• medium grain white rice
• short grain white riceexcept sushi rice
• basmati rice
• jasmine rice

Practice NOT use this recipe for:

• brown rice (coming shortly)
• sushi rice – use the directions in this recipe
• wild rice (cook per this recipe), black rice, or other special rices
• risotto rice – use a risotto recipe
• paella rice – use this Paella recipe
• quinoa – follow this recipe

ii. More than rice for oven – rice cooked in the oven is prone to crispy edges if you melt a minor quantity. The minimum I recommend cooking in the oven is 2 cups.

iii. Humid water for oven and microwave – allows rice to melt more evenly (water takes longer to come to temperature in oven, and in microwave, they generally cook from outside in which leads to uneven cooking of rice).

iv. Oven baking vessel – medium size 24cm/10″ ceramic or bandage iron pot with chapeau is ideal. Otherwise, utilise a 20cm/8″ pan and foil. If you lot scale up, use a larger pan.

five. Microwave container – you need a alpine microwave proof container, preferably round (cooks more evenly), that'southward 3 to iv times the height of the water level with the rice in (water bubbles upward).

May need to increase cook time if your microwave is not equally potent.

six. QUANTITY of cooked rice: ane cup of uncooked rice = 3 cups (packed) of cooked rice.

7. STORING –fridge for 4 days in an airtight container, freezer for 3 months. Once refrigerated, rice becomes dry, making it perfect for using in fried rice.

To reheat for serving (eg for stir chips or curries), sprinkle with 2 tsp h2o per 1 cup cooked rice, cover with lid or cling wrap and microwave – water will make moist again.

eight. Cooking rice at High Distance:Add together 1 minute stove melt fourth dimension for every 300m/1,000ft above sea level (because boiling point of water is lower = longer cook time). Depending on how heavy weight your pot is, you may find you need to add 1 – ii tbsp actress water (to compensate for loss of liquid via steam due to longer cook time), merely tweak that in subsequent batches.

9. Diet per 1 cup cooked rice.

Calories: 205 cal (x%) Carbohydrates: 45 yard (15%) Poly peptide: 4 g (8%) Fat: i g (2%) Saturated Fat: 1 g (6%) Sodium: 2 mg Potassium: 55 mg (ii%) Fiber: 1 g (4%) Saccharide: ane g (1%) Calcium: 16 mg (2%) Iron: 1 mg (six%)

Keywords: how to cook rice, how to cook rice on the stove, ratio of rice to water, steamed white rice

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Source: https://www.recipetineats.com/how-to-cook-rice/

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