Sentences with phrase «until rice»

Cook until the rice is tender and creamy but still a little al dente 16 - 20 minutes.

You may have to do this in batches until the rice batter is very fine, smooth and thick.

Cook 2 to 3 minutes or until rice begins to become translucent at edges of grains, stirring constantly.

If not, keep adding stock and stirring until rice is cooked.

Cook until rice is tender but still firm to the bite, 15 to 20 minutes total.

Let all the spices mix together until your rice is done (40 - 45 minutes).

Let cook slowly, without stirring or peeking, until rice is cooked through, about 35 - 40 minutes.

Stir in remaining 1 cup broth and cook until rice is soft, about 6 to 8 minutes.

Cook until heated through, then stir in leftover brown rice and another splash of water and soy sauce until the rice is softened and heated through.

Add to the stock pot and simmer for an additional 30 to 45 minutes or until the rice is tender.

Bring the coconut milk and stock to a boil, add the rice mixture, reduce the heat and simmer, covered, until the rice is done, about 20 to 30 minutes.

Reduce heat to low, cover, and cook until rice is tender, 18 — 22 minutes.

Reduce heat to low, cover, and simmer until the rice is almost tender and the water is evaporated, 35 — 40 minutes.

Reduce heat, cover, and simmer until rice is tender and liquid is absorbed, 12 — 15 minutes.

Cover the pan and cook over medium heat until the rice is done, about 15 minutes.

Press 6 cups of pre-cooked rice into the pan and leave it undisturbed until the rice starts to get golden and crispy.

Reduce heat, cover pan, and simmer until rice is tender, 18 — 20 minutes.

Reduce heat, cover, and simmer until rice is tender, 15 — 18 minutes.

Cover pan and cook until rice is tender, 8 — 10 minutes.

Cover and simmer on low for 40 — 45 minutes or until rice is cooked.

Cover and cook for 40 minutes, or until the rice is tender.

Continue to cook until rice develops a deep amber - golden hue, about the same color as brown rice, 15 — 20 minutes.

Add the cooked rice and cook, stirring until the rice is heated through and the mixture begins to thicken.

Continue stirring until rice starts absorb the moisture and looks like it needs more liquid.

Continue this process for about 20 - 30 min until rice becomes an al dente texture.

Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally.

Cook for 2 - 3 minutes until the rice is just tender.

Fry until rice is starting to brown or get some darker spots.

Cover and cook for 18 - 20 minutes or until the rice is done.

Stir in the maple syrup and continue cooking, stirring often and adding more milk if necessary, for about 30 minutes more or until the rice is cooked through and has absorbed most of the milk.

Add rice, and cook for a further 5 minutes or so until the rice becomes pearlescent.

Bake in oven for 60 minutes or until rice is thoroughly cooked, making sure you stir the mixture every 20 minutes.

Reduce heat to low, cover, and simmer until rice is very tender, about 30 min.

Continue cooking, stirring every 5 - 7 minutes until the rice is nearly cooked through, about 25 - 30 minutes.

I didn't wait until my rice was cold before I started to make this recipe and was still great!

Add rice, shallots and garlic; saute 5 minutes, or until the rice gets browned and toasted.

Turn heat to low and cover and cook for 25 minutes or until rice is almost cooked through but still has a bite.

Add 4 cups of white wine and allow to cook, stirring occasionally, until rice has absorbed the wine, about 5 - 7 minutes.

Add the rice to the pan and saute until the rice becomes opaque.

Cover the pot and cook over low heat until the rice is tender, about 30 — 35 minutes.

Bring to a boil, reduce heat to low, cover, and cook until rice is just tender, 40 - 50 minutes.

Cook, without stirring, adding broth as needed to keep rice moist while cooking, until rice is al dente and all liquid is absorbed, 15 — 20 minutes.

Add rice and stir to coat; cook, stirring occasionally, until rice is translucent, about 5 minutes.

Cover with towel - lined lid and cook, undisturbed, until rice on bottom of pan is browned and crisp (scrape a small area on bottom of pan to check), about 8 minutes.

Bring to a boil, reduce heat, cover, and simmer until rice is tender, 20 — 25 minutes.

Cook until rice is crisp, about 2 minutes.

sugar, a pinch of salt, and 2 cups water to a boil in a small saucepan over medium - high; reduce heat, cover pan, and simmer until rice is tender, 30 — 40 minutes.

oil around edge of pan, until rice begins to crisp, about 3 minutes.

Reduce heat to medium - low, cover, and simmer until rice is tender, 20 — 25 minutes.

Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes.