For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education. In this video series, experienced chefs and educators show you how to tackle essential cooking techniques.
Watch this video to learn how to make flavorful steamed rice with a pot, chicken stock and a stove top heat source.
I'm Chef Rob Mullooly from the Culinary Institute of America and I'm here to show you this kitchen basic: how to make white rice.
What we have here is standard white rice from the grocery store. The ratio for standard white rice to chicken stock or water would be one cup of rice to two cups of chicken stock.
The method and procedure is really very simple. You want to have a nice standard pot, like this one here, and it's nothing more than combining the rice and the stock together, bringing it up to a boil, and down to a simmer.... and then you're really looking for tenderness.
So you go ahead and add your rice, you go ahead and add - in this case - chicken stock; you cover, and you're going to turn it on a good medium heat. You're going to bring it up to a boil, then down to a simmer - and that's when you're gong to start your clock. You're looking for fifteen to eighteen minutes, in that range, and the rice should be nice and tender to the bite.
Now at this point you can see your rice is boiling, so we're going to go ahead and turn this down to a nice low simmer for fifteen to eighteen minutes.
When your rice is done - you can uncover and take a look at it - one important thing you want to do, after the rice comes out and it's cooked, is you want to fluff it with a fork and loosen all the grains, so you have nice individual grains.
This rice is nice and flavorful because we cooked it in chicken stock. So this was in the fifteen to eighteen minute range, and you can tell I got some nice steamed rice that is soft and tender - and there it is.