This photo tutorial how to make fluffy rice will show you how to make fluffy rice. You’ll see that make fluffy and delicious rice is easier than you think.
Rice is something that is a very important part of my diet. I eat rice since I was a little kid because rice is a very important part of the Brazilian cuisine. Down there, they eat rice at least one time a day, especially at lunchtime. Many people also like to eat it for dinner too. So, you can imagine how much I love rice. I try to make rice at least one time a week because my husband doesn’t like rice as much as I do (he isn’t Brazilian, he is French-Canadian) and the other days we eat couscous salad or quinoa.
Rice is great because very versatile. You can make lots of different recipes with it such as tabbouleh rice, all kinds of salad, one-meal skillet, casseroles and even puddings. This gluten-free grain tastes very good if you know how to cook correctly. Otherwise, it can mushy and soggy. But for different type of rice you will cook it with a different amounts of water. I made this list below to help you.
Rice cooking list
- Long-grain white rice—1 cup rice to 2 cups water
- Jasmine rice—1 cup rice to 2 cups water
- Black rice—1 cup rice to 2 cups water
- Red rice—1 cup rice to 1 3/4 cups water
- Brown rice —1 cup rice to 2 1/2 cups water
- Wild rice—1 cup rice to 4 cups water
As for the liquid, you can use broth or water, but for the sake of simplicity I particular prefer to cook with water. I really hope this post is helpful for you guys.
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- 1 ¾ cup water or broth
- 1 tbsp extra virgin Olive oil
- 1 clove garlic, minced
- 1 cup well-rinsed, uncooked rice
- Salt and Pepper
- In a pan, bring 1 ¾ cup of water to a boil.
- In another pan, combine olive oil, garlic and rice. Stir for 30 seconds.
- Pour the boiled water into the rice mixture.
- Add salt and saffron powder.
- Reduce heat to medium/low, cover and simmer until tender and all the liquids are absorbed, about 15 or 20 minutes.
- After cooking, just let the rice rest for a total of five minutes.
- Remove the cover, fluff and separate the grains with a fork.
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