Best 17 Fluffy Rice Recipes

FLUFFY WHITE RICE

Steps:

• You will need a small pot with a lid. A capacity of 1 to 3 quarts is good.
• Bring the water to a strong boil at highest temperature.
• Add the rice to the boiling water. Swirl the rice once with a spoon so that it covers the bottom of the pot uniformly.
• Watch the rice boil until you see the bubbles form a pock-marked pattern with its vigorous boiling. This takes 1 to 2 minutes.
• Lower the heat to simmer. About 2.5 out of 10 on the dial is about right on my stove. Your stove may need to be set slightly higher or lower. You want the heat to be high enough so that steam is always being formed in the pot, but not so hot that the rice scorches on the bottom of the pot.
• When the boiling dies down a bit, cover the pot and set the timer to 20 minutes.
• Remove the lid of the pot, and your rice is done. For your first batch, test the rice with a fork and give it a taste test. It should be fluffy and tender.
• (The texture of fried rice benefits from a firmer rice kernel. Use 1 1/2 cups of water instead of 1 2/3 cups of water to achieve this texture. When it is done, leave the lid off the pot and allow the rice to cool. Then use the cooled rice in your fried rice recipe. The cooling is optional.).

FLUFFY RICE PILAF

Steps:

• Heat oven to 350 degrees. Bring stock to a simmer in a small saucepan.
• Melt butter in a 2-quart ovenproof saucepan over medium heat. Add onion, bay leaf, and salt and cook until onion is soft and translucent, stirring occasionally, about 3 minutes.
• Add rice and stir well to coat each grain with butter mixture. Cook until rice is fragrant and starting to turn translucent, stirring frequently, about 3 minutes.
• Add stock and return to a simmer. Transfer to oven, cover, and bake for 16 minutes. Remove from oven. Cover and let steam for 10 minutes, then fluff with a fork before serving.

FLUFFY BUTTERED RICE

Steps:

• Preheat oven to 350*F Spray a 8x8 casserole dish and set aside. In a saucepan, bring chicken broth & water to a boil. Add rice, sugar, salt and lemon juice. Stir well. Pour into prepared casserole dish. Cover with foil and bake for 30 minutes. Remove from oven and stir in butter. Serve Immediately.

EASY NO-FAIL PERFECT FLUFFY BASMATI - TEXMATI RICE

Steps:

• If not using the Texmati brand, then rinse rice, in colander under cold running water, until the water runs clear.
• In non-stick pot, place rice and water together.
• Let soak at least 30 minutes.
• Bring to a boil and then turn heat to lowest level.
• Cover pot with tight-fitting foil.
• Cook for 30 minutes.
• Turn off heat and let set for at least 20 minutes.
• Take off foil and enjoy.

EASY RICE-COOKER FLUFFY CHEESE CAKE RECIPE BY TASTY

Steps:

• In a medium bowl, combine cream cheese, egg yolk, and pancake mix, whisk using a hand mixer until fully combined.
• Add heavy cream in two parts, whisking well in between.
• In a separate bowl, whisk egg whites until firm peaks form, then add granulated sugar in three parts, whisking well in between.
• Gently fold egg whites into pancake mixture in three parts and stir until fully incorporated.
• Grease rice cooker bowl with melted butter and add cheese cake mixture. Cook for 70 minutes.
• Once cooked turn the cake out onto a plate, splinkle with powder suger.
• Enjoy!

FLUFFY RICE AND CHICKEN

Steps:

• Heat oven to 350 degrees.
• Mix mushroom soup and milk; reserve 1/2 cup of mixture.
• Mix remaining soup mixture, the rice, mushrooms (with liquid) and half the onion soup mix.
• Pour into ungreased baking dish, 11 1/2 X 7 1/2 X 1 1/2 inches.
• Place chicken breasts on top.
• Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix.
• Cover with aluminum foil; bake 1 hour.
• Uncover; bake 15 minutes longer.

CUBAN FLUFFY WHITE RICE

Steps:

• 1. In a heavy pot rinse the rice in cool water twice. Drain all the water. Place the pot on the burner add the two and a half cups water to the rice along with the oil, garlic, and salt. Stir well. Turn on the flame onto medium to high. Just as soon as the rice starts to boil cover with a tight fitting lid and reduce heat to medium to low. cook this way for about 20/25 minutes. Uncover after twenty five minutes stir with a fork and cover again and continue to cook until 35 minutes have passed. Taste to see if you have enough salt. Grains should be fluffy and soft but not mushy. Serve with your favorite meat or chiken dish. Enjoy
• 2. Cooking time varies with a gas or electric stove. The cooking time above is approximetly correct as I have made rice on both gas and electric stoves.

FLUFFY RICE

Steps:

• In a 2-quart saucepan, bring water andsalt to a rapid boil over high heat; stir in whiterice. Return mixture to a boil. Reduce heat to asimmer; cook, covered, until rice is done andstudded with steam holes, 15 to 20 minutes.Let stand, covered, 5 to 10 minutes, then fluffrice with a fork.

NICK'S FAMOUS FLUFFY RICE AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350.
• Mix soup and milk, reserving one cup; pour remainder into UNgreased 13x9 cake or casserole pan.
• Add rice, mushrooms and minced onion to the soup-milk, mixing well.
• Lay chicken pieces over rice-soup-milk mixture, pour reserved milk over the top of the chicken.
• Cover with foil, sealing edges TIGHTLY.
• Bake for one hour; uncover and bake until golden & bubbly (about 15-20 more minutes).

OLE! FLUFFY MEXICAN RICE

Steps:

• NOTE: DO NOT SKIP THIS STEP IF YOU WANT FLUFFY RICE! MEASURE 1 1/2 cups long grain white rice into a large re-sealable container; COVER rice completely with very hot water; REPLACE lid and let rice sit for 15 minutes; DRAIN rice in a large mesh sieve; RINSE rice under constantly running cold water for 1-2 minutes; ALLOW rice to drain well.
• SET oven rack in the center position; PREHEAT oven to 350°F.
• IN the large bowl of a food processor with the blade intact, add 1/2 medium onion, 1/2 (seeded) green bell pepper (or 1 large seeded fresh jalapeno pepper), and one large fistful of fresh cilantro leaves; PULSE vegetables until finely chopped.
• IN a large, heavy oven-safe pot (with an accompanying tight-fitting lid) add 2 tablespoons hickory bacon drippings and 1 tablespoon vegetable oil (or 3 tablespoons vegetable oil); WARM fat over medium heat.
• ADD the rinsed drained rice to pot; SAUTE, stirring often just until rice begins to turn light golden; MEANWHILE, crush 2-3 garlic cloves using a garlic press; MASH crushed garlic in a small bowl with 1/2 teaspoon salt using a small spoon, until a paste is made; STIR paste into rice.
• ADD the chopped PROCESSOR INGREDIENTS to the RICE SAUTE; COOK just until the onion has softened, stirring as needed.
• ADD the SEASONED BROTH ingredients to the RICE SAUTE (One 14-ounce can chicken broth (1 3/4 cups), one 8-ounce can tomato sauce, 1 tablespoon fresh lime juice, and 1/8 teaspoon ground cumin; STIR.
• BRING mixture to a full rolling boil; COVER rice; TRANSFER rice to preheated oven; BAKE for 30-35 minutes.
• REMOVE pot from oven using hand mitts; FLUFF rice with a fork lightly; SERVE.
• SNAP your fingers and shout "OLE!".

EASY FLUFFY RICE AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Mix soup and milk together, reserve 1/2 cup of the mixture.
• Mix together, remaining soup, the rice,mushrooms (with their liquid) and 1/2 the onion soup mix.
• Pour mixture into ungreased 11x7" baking dish.
• Place chicken breasts on top.
• Pour reserved soup mixture over chicken and sprinkle with the rest of the dry onion soup mix.
• Cover with aluminum foil and bake for 1 hour, uncover, and bake for additional 15 minutes.

FLUFFY RICE PILAF

Steps:

• Pour canned chicken broth in measuring cup add water to make 4 cups, add 2 tbls water.
• Add powdered chicken boulion to broth along with salt and pepper. Microwave for 6 minutes while preparing the rice.
• Add 3 tbls olive oil to dutch pan on med-high heat. Once it starts to get hot add Fideo pasta (or broken vermicelli). Keep stirring until it starts to brown. Slice butter into 4 tbls and add to pan. Add 2 cups rice and continue to brown. (This will stop the pasta from getting too brown).
• At this point, you should hear your microwave telling you the broth is ready.
• CAREFULLY -- (very important) pour into pan slowly. Once all the broth is in, stir and bring the mixture to a boil. Once you see the mixture thickening, put a lid on it, adjust temperature to simmer and set timer for 25 minutes! Once your timer goes off, turn heat off and do not take the lid off the pot. Let it sit for at least 5 minutes before removing the lid.
• Fluff with a fork and serve.

FLUFFY RICE PUDDING- FOR STOVE TOP

Steps:

• 1. In a double boiler or heavy bottomed saucepan- mix together the rice, whole milk and sweetened condensed milk, sugar, salt, cardamom and saffron; cook over medium heat until rice has absorbed most of the liquid, stirring frequently.
• 2. Remove from heat cover and cool slightly. Beat egg yolks and slowly add the rice mixture to the eggs- quickly stirring to prevent eggs from curdling.
• 3. Return to heat and cook until mixture coats the back of a silver spoon. Remove from heat and stir in vanilla and fruit, if using. Set aside to cool. Beat egg whites and cream of tartar until stiff peaks form and fold into rice pudding. Spoon into individual serving dessert dishes or into a serving bowl. Chill. Decorate top with fruit or nuts or chocolate curls or coconut.....
• 4. NOTE: Cin Straw says she likes to add 1/2 to 3/4 cup raisins to 2 or 3 Tablespoons rum,or brandy or bourbon in a small bowl to plump. Then add/fold in at the end with a little of the juice just before spooning into dessert dishes or bowl. Yum! Good advice Cin! CHEERS!

FLUFFY RICE AND CHICKEN

Steps:

• Heat oven to 350. Mix mushroom soup and milk; reserve 1/2 C of mixture. Mix remaining soup mixture, the rice, mushrooms (with liquid) and half the onion soup mix. Pour into ungreased baking dish, 11 1/2 X 7 1/2 X 1 1/2. Place chicken breasts on top. Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix. Cover with aluminum foil; bake 1 hour. Uncover, bake 15 minutes longer.

FLUFFY RICE AND CHICKEN

Steps:

• 1. Heat oven to 350 degrees. Mix mushroom soup and milk; reserve 1/2/cup of the mixture. Mix remaining soup mixture, the rice, mushrooms with liquid, and half the onion soup mix.
• 2. Pour into ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches. Place chicken breasts on top. Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix. Cover with aluminum foil; bake 1 hour. Uncover; bake 15 minutes longer.

FLUFFY WHITE RICE

Steps:

• In a large, heavy pot with a tight-fitting lid, heat oil over a low flame. Add rice and cook, stirring constantly, for 10 minutes. Turn heat to high, add 5 cups of water and the salt, stir, and bring to a boil. Lower heat to medium and cover. Continue cooking until most of the water evaporates, about 10 more minutes.
• Add remaining water without stirring, turn heat down very low, and re-cover pot. Cook for 20 minutes. Remove from heat and let stand, covered, for 15 minutes. Fluff with a fork and serve.

PERFECT FLUFFY BROWN RICE

Steps:

• 1. Heat an 8-10 inch cast iron skillet, non-stick frying pan, or dutch oven over medium-high heat. You want a nice hot pan, close to smoking. A few drops of water should sizzle, dance and evaporate almost immediately when sprinkled in the pan.
• 2. Put the brown rice into the skillet. You do not need any oil or butter. Now, stir or shake the skillet frequently over the medium-high heat. The rice will start to brown, and you'll hear popping noises. This process is called "dextrinization". The heat is breaking down the tough outer shell of the rice. This makes the fiber shell crack open and soften, so the rice will be fluffy when cooked. Also, rice is a grain like corn, and some of the grains will actually pop like popcorn. This is normal and actually adds to the fluffiness after its cooked.
• 3. Continue to stir over medium-high heat for 8-10 minutes, or until most or all of the grains have turned a rich brown color and a sweet nutty aroma is rising from the pan. I discovered that if I shake it instead of stirring it, the dextrinized rice moves to the outside of the pan, and the undextrinized moves to the center. That helps you see better when its ready to put into your kettle or rice cooker. its ok if a bit of smoke comes from your cast iron skillet, but not from a non-stick.
• 4. Now pour the dextrinized (browned) rice into your rice cooker or kettle, add 2 cups water and a few shakes of salt, cover and let it cook until done. This cuts your cooking time literally in half. I also find that when I use a rice cooker, it takes less than 2 cups water, but just a tad less. You will get a yield of about 2 1/4 cups of cooked rice, and it will be perfect for straight eating, fried rice, stuffed bell peppers or sushi, or any other rice dish. Don't tell your husband... he'll never know!