3 Strategies To Cook The Perfect Rice

February 7th, 2012

Rice could be cooked by 3 methods, every one of which requires a different proportion of water. These techniques are boiling, which requires 12 times as much water as rice; the Japanese system, which requires 5 times as much; and steaming, which needs 2-1/2 times as much. Whatever of these strategies is utilized , however , it should be remembered that the rice grains, when properly cooked, must be full and obvious. To give them this form and stop the rice from having a glue appearance, this cereal should not be stirred too much in cooking nor should it be cooked too long.

BOILED RICE – Boiling is about the best way. Properly boiled rice not only forms a valuable dish itself, but is an excellent starting point for other dishes that may be served at any meal. The water in which rice is boiled shouldn't be wasted, as it include much invigorating material. This water could be utilized in the preparing of soups or sauces, or it could be utilized to supply the liquid required in the making of yeast bread.

BOILED RICE (Acceptable to Serve

1 c. Rice; 3 tsp. Salt; 3 qt. Boiling water

Wash the rice punctiliously and add it to the boiling salted water. Boil swiftly till the water begins to appear milky because of the starch coming out of the rice into the water or till a grain can be easily mashed between the fingers. Drain the cooked rice thru a colander, then pour cold water over the rice in the colander, in order to rinse out the loose starch and leave each grain distinct. Warm up the rice by shaking it over the fire, and deliver hot with butter, gravy, or cream or milk and sugar.

JAPANESE METHOD – Rice prepared by the Japanese method could be utilized in the same techniques as boiled rice. But unless some use is to be made of the liquid from boiled rice, the Japanese system has a benefit of being a more economical way of cooking this cereal.

JAPANESE System (Sufficient to Serve Eight)

1 c. Rice; 1-1/2 tsp. Salt; 5 c. Boiling water

Wash the rice, add it to the boiling salted water, and boil slowly for 15 minutes. Then cover the utensil in which the rice is cooking and place it in the oven for 15 minutes more, in order to dissipate the water more totally and make the grains soft without being mushy. Serve in the same way as boiled rice.

STEAMED RICE – To steam rice requires more time than either of the preceding cooking techniques, nevertheless it causes no loss of food material. Then, too , unless the rice is stirred too much although it is steaming, it'll have a better semblance than rice cooked by the other methods. When cooking boiled rice, steamed rice may be utilized as the foundation for a spread of dishes and might be served in any meal.

STEAMED RICE (Adequate to Serve 6)

1 c. Rice; 1-1/2 tsp. Salt 2-1/2 c. Water

Wash the rice carefully and add it to the boiling water with salt. Cook it for 5 minutes and then place it in a double boiler and permit it to cook till it is soft. Save the cooking implement covered and don't stir the rice. About 1 hour will be needed to cook rice in this manner. Serve in the same way as boiled rice.

After you have your rice, the next move is to cook your viand. If you have to make healthy family dinner, yet you do not have enough time crock pot is the answer!

Karen Kwong is a Junior Cook specializing Eastern Cuisine. She is also an entrepreneur, selling cook wares like Dutch Oven and Cast Iron Pan .