Instant rice or minute rice can be prepared in 5 to 10 minutes compared to regular rice which can take between 20 to 30 minutes. It offers convivence for any induvial or family looking to make a quick meal. The main difference between instant rice and regular rice is their preparation process and cooking times.
Regular rice is ready after the simple milling process whereas instant rice has to be milled, pre-cooked and dehydrated beforehand. Because it has been pre-cooked and dehydrated by manufacturers, instant rice is often more expensive and takes significantly less time to prepare.
Instant rice and regular rice are similar when it comes to nutrition. Both types of rice are naturally gluten-free and low in fat. However, some instant rice products contain added salt or other preservatives, so check the label before use.
How To Cook Instant Rice or Minute Rice
Ingredients
1 cup water or broth
1 cup instant rice
salt, if desired
Instructions
Step 1
In a small or medium sized saucepan, bring your water or broth to a boil on the stovetop. You can also use a kettle or electric kettle to heat the right amount of water, then combine that with the instant rice in a bowl or pot. Use a 1:1 ratio of cups liquid to cups of instant rice. One cup of uncooked instant rice will yield two servings of cooked rice.
Step 2
Once the water is boiling, carefully add your instant rice to the pan, pot, or bowl.
Step 3
Use a tightfitting lid to keep the pan covered and remove the pan from heat. Steam is essential to the cooking process, so keep the rice covered for the best results.
Step 4
Let the rice sit for 5 minutes or until the liquid is fully absorbed.
Step 5
After 5 minutes, uncover the pot and use a fork to fluff the rice. Mix in salt if desired according to preference and personal health needs.
How to Store Leftover Rice
Allow the rice to cool down to room temperature before storing it. Then, transfer the rice to an airtight container. Place the container in the refrigerator immediately after storing the rice.
Use the leftover instant rice within three to five days. Optionally, you can freeze the rice in an airtight container or bag for up to three months. Press the bag to remove as much air from the bag as possible before sealing to prevent freezer burn.
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