American Long-Grain White Rice

The Japanese-made rice cooker was developed specifically to cook the rices most often cooked in their cuisine: medium- and short-grain white rices. So long-grain white rice is sometimes a bit of a challenge to get just right in the rice cooker. Long-grain rice is preferred in Chinese diets, as well as most of the other rice-oriented cuisines, such as in the Philippines, India, and South America. American cooks also prefer long-grain rices.

American Long-Grain White Rice

  • MACHINE:.Medium.(6-cup).rice.cooker.;
  • fuzzy.logic.or.on/off
  • CYCLE:.Regular
  • 1.cup.long-grain.white.rice
  • 1½.cups.water
  • ¼.teaspoon.salt
  • 1 to 2 tablespoons unsalted butter, margarine, olive oil, or nut oil (optional)

1. Place the rice in the rice cooker bowl. Add the water and salt; swirl to combine. Close the cover and set for the regular cycle.

2. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for hours.

3. Before serving, stir in the butter or oil, if using. Serve hot.

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