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Non-Stick Rice Every Time

Shared by Kitchen Crew @JustaPinch

Non-stick rice every time thanks to the Just A Pinch Test Kitchen!



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11 Comments
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Denacooks
Dena Holland - over a year ago
Some types of rice like the delicious Indian Basmati need a little more water especially brown basmati. I do to every 1C of dry rice 2.5 C of water. Basmati smells so good when cooking. Like popcorn.!!
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sugabritches
Julie Hawrylak - over a year ago
Cajuns eat rice with gumbos, étouffe, coubillion, shrimp sauce piquant.... we measure the water needed up to the first line on the index finger when you touch the top of the rice in the pot! Dats C'Bon Shay!
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pjdempsey123
p.j. dempsey - over a year ago
I soak my rice 30 minutes in cold water, rinse again, put in sprayed casserole dish, add tsp oil, salt, 2 cups water, 1c rice, bake tightly covered 30 minutes at350, perfect everytime
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oldesoul
Carol White - over a year ago
I believe this is known as the French Method of cooking rice. It doesn't matter how much water you use as long as there is plenty of it. When done, pour the rice and water through a mesh sieve to drain. It comes out perfect. After years of sticky rice glued to my pot I discovered this method and what a difference! Moist, unstuck rice!
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Maria_Stephenson
Maria Stephenson - over a year ago
If you want the best cooked rice, boil the rice as you would macaroni. It turns out beautiful.
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Marymonroe
Mary Monroe - over a year ago
What brand of rice?
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squackle
Carolyn Ramsay - over a year ago
Sonja, just remember, "Cooking rice, water's twice!"
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baldeagle38
Bruce Haskin Sr - over a year ago
So, you are not recommending that the starch be rinsed off the rice before cooking?
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sanjaa7
sonja delzo - over a year ago
Perfect thnx!
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DonDor
Doris Bianchi - over a year ago
It is usually double the amount of water to the amount of rice used. 1 cup of rice to 2 cups of boiling water. Lower heat after rice is added to boiling water. Be sure to put lid on after lowering heat to just a simmer.
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sanjaa7
sonja delzo - over a year ago
Where are the measurements?
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