Do You Know There Can Be 3 Different Ways To Cook Rice?

Do You Know There Can Be 3 Different Ways To Cook Rice?

by Chef Brian

Rice may be prepared by three procedures, each of which requires a different percentage of waters. These methods are boiling, which requires 12 times as much water as rice; the Japanese method, which needs 5 times as much; and steaming, which needs 2-1/2 times as much. Whichever of these methods is used, however, it should be remembered that any rice grains, when correctly prepared, should be whole and distinct. To give them this style and protect against the rice from having a pasty appearance, this cereal should not be stirred too much in cooking nor should it be cooked too long.

BOILED RICE - Boiling is about the simplest way. Correctly boiled rice not only makes a beneficial dish itself, but is an excellent foundation for other dishes that may be dished up at any meal. The water in which rice is boiled ought not be thrown away, as it features a lot of nutritive material. This water may be utilized during the preparation of soups or sauces, or it might even be utilized to supply the liquid required in the creating of yeast bread.

BOILED RICE (Sufficient to Serve Eight)
1 c. rice ; three tsp. Salt; three qt. boiling water

Wash the rice cautiously and add it to the boiling salted h2o. Boil rapidly till the water begins to appear milky because of the starch getting out of the rice into the h2o or till a grain can be effortlessly crushed between the fingers. Drain the cooked rice through a colander, and then pour cold h2o more than the rice within the colander, so as to wash out the loose starch and keep each and every grain defined. Reheat the rice by shaking it over the fire, and serve hot with butter, gravy, or cream or milk and sugar.

JAPANESE Technique - Rice prepared by the Japanese method may be utilized in the exact same ways as boiled rice. However, unless some use is to be made of the liquid from boiled rice, the Japanese method has the advantage of being a more economical way of cooking this cereal.

JAPANESE Technique (Adequate to Serve Eight)
one c. rice ; 1-1/2 tsp. Salt; 5 c. boiling water

Rinse the rice, add it into the boiling salted water, and boil slowly but surely for fifteen minutes. Then cover the utensil in which the rice is cooking and place it in the oven for fifteen minutes extra, to be able to evaporate the h2o more thoroughly and make the grains tender with out being mushy. Serve in the exact same way as boiled rice.

STEAMED RICE - To steam rice demands a lot more time than either of the preceding preparing techniques, but it causes no deprivation of food material. Then, too, unless the rice is stirred too much during it is steaming, it will have a better visual appeal than rice cooked by the other methods. As in the event of boiled rice, steamed grain may be utilized as the basis for a selection of dishes and may be served in any meal.


STEAMED RICE (Adequate to Serve Six)
1 c. rice; 1-1/2 tsp. Salt 2-1/2 c. water

Wash the rice cautiously and combine it into the boiling salted water. Cook it for five minutes after which put it in a double boiler and permit it to cook until it's soft. Keep the cooking utensil covered and don't stir the rice. About one hour will probably be needed to cook rice in this way. Serve in the same way as boiled rice.

About the Author:

Chef Brian's Cooking Tips offers recipes and articles regarding the finer tips of the culinary arts. Chef Brian's cooking tips come from years of experience at restaurants. During those years in the kitchens He noticed tiny areas of black mold from time to time and He created a website showing how to cleanup black mold.