Successfully Cook RICE
Apparently there are over 40,000 varieties of cultivated rice known to exist. Rice is one of the most popular types of carbohydrates, like good bread and pasta and can be for both sweet and savory dishes.
There are basically two categories of rice, whole grain rice and white rice. Whole grain rice has had very minimal processing, so that it retains its nutrient rich husk. It is because whole grain rice is not husked, it takes longer to cook, but it also tends to be more flavorful, aromatic, and colorful. Whole grain rice also has special storage considerations, as it can go rancid if it is kept at room temperature.
White rice has been processed so that the husk or bran is removed, and in some cases it may be polished to take the germ off as well. White rice requires less cooking, and it has a more mild flavor, but it also has less nutritional value.
Within these two categories rice is also defined by the length of its grain. Short to medium grained rice like Arborio is often used in dishes like risotto, where a dense rice which holds its shape well can be very useful. Sushi, on the other hand, calls for a medium grained rice, while long grain rice, like Basmati is best with Indian and Chinese cuisine.
Different types of rice may also have different levels of starch, causing the rice to be sticky, as is the case with many Asian varieties, or more loose. Others may be enriched with additions of vitamins and minerals to promote nutritional health.
There are two main ways of cooking basic savory rice, the warm water method and the absorption method.
The Warm Water Method
When cooking white rice of the long and thin variety it is best to use the warm water method. The amount of water used in the pot doesn’t matter because once the rice is cooked, the extra liquids are rinsed out. This method involves cooking the rice in the same way as you do pasta or potatoes.
The Absorption Method
This method is more complicated and is what puts most people off cooking rice. You should use this method for Thai or Japanese rice. You need to measure the amount of water carefully as it must be completely absorbed when the rice is cooked. It is very important that you do not lift the pot lid during cooking, as steam escapes and the cooking process will take longer and be less effective. To cook rice this way:
Use 2 oz of rice per person;
Rinse the rice in cold running water until the water is clear;
Put the rice in a saucepan and add twice the volume of liquid to rice;
Add a good pinch of salt, stir and bring the water to the boil;
Turn the pan down to a light simmer, put the lid on and cook for ten minutes or until you see holes
appearing in the top of the rice (peep under the lid gently to see);
Put the lid back on, turn the heat off and leave for a few minutes or until any excess water has been
absorbed by the rice;
Tips for Cooking Rice
- Always rinse the rice: rinsing removes any starch and excess residue that can cause the rice to turn out sticky or gummy. Rinsing 2 or 3 times improves the flavor.
- Cook the rice in a pot with a heavy bottom
- After cooking, stir the rice with a fork instead of a tablespoon. Stirring rice with a fork cools and airs the rice, whereas a tablespoon might make it sticky.
- If the rice is still a bit wet looking after cooking, put a paper towel over the pan and put the lid back on and leave for another minute or two. The paper will absorb the moisture.