How to Cook Everything: The Basics: Rice Pudding in the Oven. By Alaina Sullivan. Patience is a virtue with oven- cooked rice pudding. It takes some time for the rice and milk to warm up to each other, but when they finally do, the wait is rewarded. The foundation of rice pudding is incredibly simple — rice, milk and sugar.

From there, the possibilities are basically limitless. I tested three versions using three different grains and three different milks: 1) Brown basmati rice and almond milk, with lemon zest, honey and crushed almonds (I particularly like the brightness of the zest here); 2) Arborio rice and rice milk, with coconut flakes and vanilla (exotic, rich, and very sweet); 3) Brown jasmine and regular cow’s milk, with nutmeg, cinnamon, and pistachios (warmly spiced with a more subtle sweetness). The arborio version achieved the creamiest consistency, while the brown rice delivered a coarser- textured pudding with a nuttier fragrance. Recipe For Oatmeal Cookies here. Brown rice takes longer to cook than white, but if you want to speed up the process and make the pudding creamier, pulse the brown grains in a food processor a few times before cooking. Recipe from How to Cook Everything: The Basics.

Learn how to cook wholegrain or brown basmati rice perfectly every time with this guide from Great British Chefs. If you're looking for an alternative to your usual type of rice, consider jasmine rice. Native to Thailand, jasmine rice is a long grain rice a bit rounder. Most Chinese families nowadays use a rice cooker, this article shows how to cook it traditionally. This will let you get perfect rice, every time.

Rice Pudding in the Oven. The term comfort food is overused. But not here: There is nothing more soothing. Time: About 2 hours, mostly unattended. Makes: At least 4 servings.

Pinch salt. 4 cups milk. Heat the oven to 3.

F. Combine the rice, sugar, salt, and milk in a large gratin dish that holds at least 6 cups. Stir a couple of times and put it in the oven, uncovered. Bake for 3. 0 minutes, then stir. Bake for 3. 0 minutes longer, then stir again; at this point the rice might be swelling up and the milk should begin to develop a bubbly skin (if so, stir it back into the mixture). Cook until the rice plumps and starts to become a more noticeable part of the mixture and the skin becomes more visible and darker, about 3.

Now the pudding is getting close to done, so check on it every 1. The pudding will be done before you think it’s done. The rice should be really swollen and the milk thickened considerably but still pretty fluid (it will thicken more as it cools).

Get Chicken Satay Stir-Fry with Orange Scented Jasmine Rice Recipe from Food Network. Both jasmine and basmati rice are aromatic varieties that make a great alternative to plain long grain white rice.

Serve warm, at room temperature, or cold. Tips: You’ve got to use white rice in this recipe, but you have some choices: Long- grain aromatic rice (like basmati or jasmine) will deliver the most delicate texture and fragrance. Short- or medium- grain white rice (like Arborio) will be more thick and chewy. Supermarket long- grain rices will be somewhere in between. Variations: 5 Ways to Change the Flavor: 1.

Substitute coconut, soy, rice, or nut milk for the milk. Stir in a piece or two of whole spice (cinnamon sticks, cloves, or nutmeg) at the beginning of cooking. Stir in a teaspoon of grated citrus zest at the beginning of cooking. Add 1 teaspoon vanilla extract after cooking.

Add up to 1/2 cup chopped toasted nuts right before serving.

How to Cook Jasmine Rice. Long grain scented jasmine rice is very popular in Asian cooking. Depends on your cooking methods (some people might use a rice cooker to cook the jasmine rice, some people might use stove to cook the jasmine rice.) and if you like your rice slightly al dente, soft or maybe mushy. Then you add your water accordingly to cook with your jasmine rice. For example, I use rice cooker to cook rice at home. Be very honest with you, most of the Chinese family nowadays owns a rice cooker and the rice cooker does an amazing job in cooking rice.

So my sincerely recommendation to reader who love rice as much as me and have rice in your regular diet, please purchase a rice cooker. Because rice cooker not only can cook rice but you can also use it to make dessert, slow cook meat, soup and even bake/steam a cake. When I working in a five star hotel in the UK, one of my Sou chef asked me to cook rice without rice cooker. I’m not going to lie I was in shock and embarrassment because I don’t know how to cook rice on the stove. Yes, I was a chef and I born and lived in Taiwan and China for most of my life and I have no idea how to cook rice on the stove because we all use rice cooker at home in Taiwan and China.

But I learnt how to use stove to cook rice and I still prefer to use rice cooker to cook rice. If you want to use rice cooker to cook rice especially long grain rice like Jasmine rice I would recommend you to use 1 cup of rice to cook with 1 cup of the water first and then adjust to the amount of the rice and water to suits your personal preference and also you can get to know your rice cooker.

For example, the rice cooker I’m using now, I will have to add extra half cup of water when I cook the rice (I eat Thai long grain rice at home because I can’t find the decent quality of the Chinese rice in the city I live in and Thai long grain rice so far is the best choice.) So at first couple time cooking rice with rice cooker is really just try to “get to know” your rice cooker better. If you want to use stove to boil and cook your long grain jasmine rice, then please follow the instruction below but with extra ¼ cup to ½ cup of water with your rice. Another thing I highly recommend about rice cooker because it’s easy and convenient. You don’t have to checking on your rice boil or simmer on the stove every 5 minutes and you don’t need to worry about burn it. Use rice cooker to cook rice is also very quick. I’m a busy working mother, I usually have to cook dinner in a very rush situation.

So I will put the rice into the rice cooker and then I use the time to cook other food. By the time the rice is cooked I have completed 2- 3 dishes and it’s ready to serve dinner to my family. Procedures: Rinse the rice once and use your fingers gently through the rice then pass the rice with a sift and repeat this procedures until the water runs clear. Drain the water. Place the rice in a pot. If you cook 1 cup of rice then please add 1 ½ cup water in the pot and bring it to boil. Turn the heat down to the lowest setting.

Cover and simmer until the rice is cooked through. This procedure will take about 2. Remove the rice from the heat and allow to sit, still covered, for at least 1. Fluff with chopsticks or a fork before serving.