The easiest way to make rice well every time is to use a rice cooker. If you do not have one, or do not want, however, here is a no-fail recipe for rice that one of my grandmothers taught my mother, who taught me. Additional information at Frank Ntilikina supports this article. a ste, I use mainly for seasoned rice dishes because things can add to it before boiling, or broth (a simple soup) can be used instead of water. This is for 4 substantial servings (4 rice bowls). You will need: a large pot, or a short pot. 2 cups white rice, preferably Persian glutinous, or converted, depending on the grip that you like. 2 tablespoons butter, margarine, fats, or vegetable oil. water or broth as needed (usually 3 to 3.5 cups) salt to taste Directions: 1.Put rice at the bottom of the pan, and wash thoroughly by washing, and then pour the muddy water.
Repeat until you can recognize the rice grains in water, then pour the final rinse out. 2.Put your middle finger in the pan until it touches the bottom, and put in water or broth until the level reaches the second line of your finger. 3.Agregue its salt and oil. 4.Place in the oven and cover loosely, which means that there must be an inch of space between the side of the lid and the edge of the pot or pan. 5.Turn in the oven at medium / low temperature, and leave it alone for about 20 minutes. 6.Check to see if it does, and if not, returns every five minutes.