Side dish - How to make mushy rice recipes

Nutrition:

• Calories: 225 kcal
• Carbohydrate: 49 g
• Protein: 4 g
• Sodium: 398 mg
• Serving Size: 1 serving

How to cook:

1. Add the rinsed rice, 2 cups water, and salt to a pot on the stove. Bring to a boil over high heat.
2. Once the water is boiling, stir the rice once, reduce heat to low, cover with a lid and simmer rice, without uncovering the pot, for about 18-20 minutes.
3. Remove pan from heat and let rice rest covered for about 5-10 minutes to firm up.
4. Remove lid and fluff rice with a fork. Serve immediately or chill to store for later.

Notes: Too much water in your rice? There Are at Least Three Ways to Fix, You're actually going to treat the grain like pasta: set up a sieve or a colander in the sink and drain away the excess. If the rice is still a little wet for

Nutrition:

• Calories: 179 kcal
• Carbohydrate: 40 g
• Cholesterol: 0 mg
• Fiber: 0 g
• Protein: 3 g
• Saturated Fat: 0 g
• Sodium: 5 mg
• Sugar: 0 g
• Fat: 0 g
• Serving Size: 4 servings, or about 4 cups fluffed, cooked rice
• Unsaturated Fat: 0 g

How to cook:

1. Rinse the rice: Put the rice in a wire mesh sieve or strainer and rinse it under cold water for about 30 seconds, or until the water runs clear. Swish it around to get the excess water off.
2. Combine the rice and liquid: In a medium saucepan (about 2 quarts), combine the rice and water. Add the salt, if using.
3. Cover and bring to a boil: Put on the lid. Turn the heat to medium-high and bring the rice to a boil. The liquid can quickly boil over and make a big mess, so watch the pot for steam, or listen for the lid making jiggling sounds.
4. Turn down the heat and set the timer: Once the rice comes to a boil, set a timer for 10 minutes. Reduce the heat to medium-low, or as low as it can go while still maintaining a very gentle simmer (look for wisps of steam around the lid). It’s okay to take off the lid a few times to check on the progress of the rice but try to keep it to a minimum.
5. Turn off the burner and let the rice steam: Turn off the heat. Let the rice sit with the lid on for 10 minutes so it can steam. Even though the pot is not on the heat, this is part of your cooking time. It’s what makes the rice nice and fluffy, like restaurant rice.
6. Fluff and serve: Use a fork or spoon to fluff the rice before serving it.

Notes: How to Fix Soggy Rice, If your rice is soggy, gummy, mushy, or sticky, don't worry. There may still be hope for your Duration: 5:42

How to cook:

1. In a small pan over medium heat, heat enough oil to coat the bottom. Add leek, shallot, salt, and pepper, and cook until softened and the edges are starting to brown, about 6-9 minutes.
2. Combine the cooked shallot and leek in a mixing bowl with the rice, garlic powder, and parmesan. Stir to thoroughly combine. Using roughly 1/4-1/3 a cup of the rice mixture at a time, form small patties.
3. Add more oil to the pan, enough to cover the bottom. Add patties, and cook until golden and crispy on one side, then flipping to cook until golden and crispy on the other.

Notes: How To Fix Mushy Rice, Wet Rice & Salty Rice, The simplest way to reheat rice is in the microwave. Add a teaspoon full of water