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Rice Cooking Tips and Tricks
What would we do without rice?
Rice is the grain that fuels the world. Rice is cooked in millions of households every day; it is one of the world's staple foods yet it's a dish that some people think they're incapable of cooking correctly.
Most cuisines in the world are cooking rice in one or the other way. from sushi to arroz con pollo, rice puddings to paella, and dolmas to dirty rice and jambalaya. We’re also drinking our fair share of rice—in sake, horchata, rice milk, and beer.
We humans get more than 20% of our calories from this mini but mighty grain.
Not only the cuisines but we also try to cook different type of rice in our day to day life.
Cooking rice is easy, just follow the few simple rules and choose the right method for your type of rice, which are mentioned below.
White rice: Stores longer and cooks faster. Generally white rice comes in short-, medium-, and long-grain varieties.
Brown rice: Sweet brown rice is a short-grain, starchy brown rice that becomes very soft and sticky when it's cooked, and is popular in Asian cuisines.
Black rice: A highly nutritious source of iron, vitamins, antioxidants, and fiber. It actually turns purple when you cook it.
Aromatic rice: Have a distinctive perfume like aroma when cooked. Popular examples are basmati (India) Jasmine (Thailand), Texmati (Texas), and Wehani and pecan wild rice (both from Louisiana).
Arborio rice: A medium-short-grain, starchy white rice, used most famously to make risotto. Continuously stirring risotto helps the rice give up starch that helps thicken the dish.
Sticky rice: It is also called as “glutinous rice,” it is a short-grained rice that is typically used in Asian specialties such as sushi.
Here are some of the tips useful for cooking the perfect pot of rice
1)Get to know your rice varieties — some are fluffy, some are sticky, and they can't really be substituted for each other.
2)Rinse the rice thoroughly in cold water until the water is clear. If you have plenty of time then soak the rice in cold water for at least 30 minutes.
3)The most common cooking ratio is 2 cups water, 1 cup rice, it basically differs from different varieties of soil. Here is the ratio
|
Uncooked rice 1 cup or 240ml |
Liquid |
Cooking time (Minutes) |
|
Aromatic rice |
2 cup water 1 cup rice |
20 minutes |
|
Brown Rice |
2-2½ c 480-600 ml |
45-50 minutes |
|
Sticky Rice |
2 c 480 ml |
15 minutes |
|
White Medium-Grain or Short-Grain Rice |
1½ c 360 ml |
15 minutes |
|
Arborio Rice |
3-4 cups of water |
20 minutes |
4) Always rinse your rice before cooking it — this will make it less sticky and prevent it from clumping together
5) If you're cooking on the stove, use a heavy-bottomed pot to prevent it from burning.
6) Add a splash of oil to your rice to prevent the individual grains from sticking together
7) For rice that you don't want to stick together, throw a splash of oil or a pat of butter into the cooking liquid (about a tablespoon). As the rice cooks, it'll prevent it from sticking together and give you beautiful defined grains.
8) And feel free to quickly toast the rice to give it a subtle nutty flavor.
25/04/2020 Viraj
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