Recipe Library |
How to Cook Rice |
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Rice
feeds more than half the population on earth and comes in many varieties.
These range from the typical "American Long Grain" and similar
varieties to the specialist sticky and black varieties found in some
oriental markets. I am constantly being asked how I get my rice to
remain separate when cooked and here I attempt to pass on some of the
secrets. |
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Important General Notes:
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Plain Boiled
Method Ingredients
for 4 to 6 servings:
Use at least 3, preferably 4 or more pints of fresh water in a large saucepan and 2 teaspoons (10ml) of salt. Make sure that the saucepan has at least 3cm (1.25") above the water to allow for boiling. Rinse and wash the rice thoroughly in a sieve and place in a bowl to soak in 2 pints of water for 20 - 25 minutes. Do not soak for too long as the rice will cook too quickly. Bring the water and salt in the saucepan to the boil. Drain the soaked rice thoroughly in a sieve and carefully add to the boiling water. Keep the pan on a high heat until the rice is boiling again. During this time you can cover the pan but remove the cover as soon as the mixture is boiling again. Keep the boiling fairly vigorous. Check the rice after about 4 minutes using a teaspoon to "fish" for a few grains. If the rice is cooked, there will be no hard centre in the grains. keep boiling until cooked then drain immediately through a sieve or colander with small holes. Allow all the water to run away. Serve hot straight away. Make a note of the cooking time and rice type for future reference. Notes:
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Slow
Steamed Method Ingredients
for 4 to 6 servings:
Use a heavy pan with a very close fitting lid. We use a fairly large cast iron casserole. The rice is effectively being steamed so leaks should be prevented. Make sure that the pan has at least 5cm (2") above the water to allow for steam. Exact quantities are important in this method. Rinse and wash the rice thoroughly in a sieve and place in a bowl to soak in 2 pints of water for 20 - 25 minutes. Do not soak for too long as the rice will cook too quickly. Bring the water and salt in the pan to the boil. Drain the soaked rice thoroughly in a sieve and carefully add to the boiling water. Keep the pan on a high heat until the rice is boiling again. Immediately the mixture is boiling properly again, cover and reduce the heat to an absolute minimum. Cook at this heat for 20 minutes then turn off the heat. Note that gas and induction cookers lose heat quickly, Aga and old fashioned electric cooker rings retain heat and so you may need to remove the pan from the cooker. Allow the pan to stand, covered and undisturbed for 5 - 10 minutes. Remove the lid and toss the rice gently using two forks so as to "fluff" it up. Serve hot straight away. If prepared in advance, replace the lid, the rice should stay reasonably hot for up to half an hour. Notes:
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Microwave
Method Ingredients
for 4 to 6 servings:
Use a microwave proof bowl with a small steam vent or cover the bowl with cling film and pierce once to make a small vent. We use a fairly large glass bowl. The rice is being steamed so only a small vent should be used. Make sure that the bowl has at least 2.5cm (1") above the water to allow for steam. Exact quantities are important in this method. Rinse and wash the rice thoroughly in a sieve and place in a bowl to soak in 2 pints of water for 20 - 25 minutes. Do not soak for too long as the rice will cook too quickly. Drain the soaked rice
thoroughly in a sieve. Place all the ingredients in the bowl, cover and
place in the microwave. Set the microwave to cook for: Remove the bowl from the microwave and allow to stand, covered and undisturbed for 5 minutes. Remove the cover and toss the rice gently using two forks so as to "fluff" it up. Serve hot straight away. If prepared in advance, replace the cover, the rice should stay reasonably hot for up to half an hour. Notes:
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Updated 4/1/2006 |