3 Ways To Cook The Perfect Rice

Rice may be cooked by 3 methods, each of which requires a different proportion of water. These methods are boiling, which requires 12 times as much water as rice the Japanese method, which requires 5 times as much and steaming , which requires 2-1/2 times as much. Whichever of these methods is used, however, it should be remembered that the rice grains, when properly cooked, must be whole and distinct. To give them this form and prevent the rice from having a pasty appearance, this cereal should not be stirred as well much in cooking nor should it be cooked as well extended.

BOILED RICE - Boiling is about the easiest way. Effectively boiled rice not only types a beneficial dish itself, but is an exceptional foundation for other dishes that may be served at any meal. The water in which rice is boiled should not be wasted, as it includes much nutritive materials. This water may be utilized in the planning of soups or sauces, or it may even be used to provide the liquid necessary in the generating of yeast bread.

BOILED RICE (Adequate to Serve Eight) 1 c. rice 3 tsp. Salt 3 qt. boiling water

Wash the rice cautiously and add it to the boiling salted water. Boil quickly until finally the water starts to seem milky since of the starch coming out of the rice into the water or until finally a grain can be simply crushed among the fingers. Drain the cooked rice by means of a colander, and then pour cold water more than the rice in the colander, so as to wash out the loose starch and leave each grain distinct. Reheat the rice by shaking it more than the fire, and serve hot with butter, gravy, or cream or milk and sugar.

JAPANESE Approach - Rice ready by the Japanese method may be used in the very same techniques as boiled rice. Nonetheless, unless of course some use is to be produced of the liquid from boiled rice, the Japanese method has the benefit of getting a a lot more economical way of cooking this cereal.

JAPANESE Approach (Adequate 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 gradually for 15 minutes. Then cover the utensil in which the rice is cooking and location it in the oven for 15 minutes a lot more, in order to evaporate the water a lot more entirely and make the grains soft without having getting mushy. Serve in the very same way as boiled rice.

STEAMED RICE - To steam rice requires a lot more time than either of the preceding cooking methods, but it causes no loss of meals materials. Then, as well, unless of course the rice is stirred as well much although it is steaming, it will have a far better appearance than rice cooked by the other methods. As in the situation of boiled rice, steamed rice may be used as the foundation for a range of dishes and may 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 cautiously and add it to the boiling salted water. Cook it for 5 minutes and then location it in a double boiler and enable it to cook until finally it is soft. Preserve the cooking utensil covered and do not stir the rice. About 1 hour will be necessary to cook rice in this way. Serve in the very same way as boiled rice.

Excellent luck. Nora Maskuri