3 Ways To Cook The Perfect Rice

3 Ways To Cook The Perfect Rice

Rice may be cooked in three distinct ways, each requiring a different amount of water.

Boiling, which uses 12 times the amount of water as rice, the Japanese technique, which uses 5 times the amount, and steaming, which uses 2-1/2 times the amount.

Regardless of whether method is chosen, it is important to remember that the rice grains must remain entire and distinct when properly cooked.

This cereal should not be stirred too much during cooking or cooked for too long to give it this shape and avoid the rice from becoming pasty.

RICE THAT HAS BEEN BOILED — This is the easiest method.

Rice that has been properly cooked is not only a wonderful dish in and of itself, but it also serves as an ideal basis for other foods that may be offered at any meal.

The water used to boil rice should not be squandered because it includes a lot of nutrients.

This water can be used to make soups or sauces, or even to give the liquid needed to make yeast bread.

BOILED RICE (Sufficient to Serve Eight)

 

1 c. rice ; 3 tsp. Salt; 3 qt. boiling water

Carefully wash the rice before adding it to the boiling salted water.

Boil quickly until the water becomes milky from the starch released by the rice, or until a grain can be easily crushed between the fingers.

Drain the cooked rice in a colander and then run cold water over the rice in the colander to remove any loose starch and separate the grains.

Shake the rice over the fire to re-heat it, then serve hot with butter, gravy, cream, or milk and sugar.

JAPANESE METHOD – Japanese rice may be used in the same manner as boiling rice.

Unless the liquid from boiling rice is to be used, the Japanese technique offers the benefit of being a more cost-effective manner of preparing this cereal.

JAPANESE METHOD (Sufficient to Serve Eight)

 

1 c. rice ; 1-1/2 tsp. Salt; 5 c. boiling water

Wash the rice and cook it for 15 minutes in salted water that has been brought to a boil.

Cover the vessel in which the rice is cooking and return it to the oven for another 15 minutes to allow the water to evaporate entirely and soften the grains without becoming mushy.

Cook the rice in the same manner you would boiling rice.

STEAMED RICE — Steaming rice takes longer than either of the other cooking techniques, but it results in no food waste.

Furthermore, unless the rice is over stirred during steaming, it will have a nicer look than rice prepared in other ways.

Steamed rice, like boiled rice, may be used as a base for a wide range of recipes and eaten at every meal.

STEAMED RICE (Sufficient to Serve Six)

1 c. rice; 1-1/2 tsp. Salt 2-1/2 c. water

Carefully wash the rice before adding it to the boiling salted water. Simmer for 5 minutes, then transfer to a double boiler and continue to cook until tender.

Do not stir the rice and keep the cooking utensil covered.

Cooking rice in this manner will take around 1 hour.

Cook the rice in the same manner you would boiling rice.

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