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How to cook rice Recipe - Easy Steps


 How to cook rice

Washing rice

Washing is designed to remove excess starch from broken grains, and has very little effect on nutrients. With modern milling, there is less need to wash rice, but it may produce a fluffier result. Place rice into a saucepan, add water and then pour it off.

Do I add salt to rice?

If the rice will be served with curry or a flavoured dish, don’t add salt as the rice is designed to provide a bland contrast.

Rice and the absorption method

This is the best method for retaining rice’s nutrients. Place rice in a saucepan, and add water to 2.5cm above the rice (this is the distance between the top of the rice and the first joint of an average adult finger). Bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 13-15 minutes. Stand covered for 5 minutes, fluff up with a fork and serve. (In general, 1 cup of rice needs 1½ cups water.)

Steaming rice

This is similar to the absorption method, but after simmering for 8-10 minutes, transfer the rice to a basket or steamer over a steaming pan, cover and continue cooking for 10 minutes.

Boiling rice

Boiling results in greater nutrient losses and produces a less fluffy result. It may be useful if cooking on an open fire where the heat cannot be turned down. For each cup of raw rice, bring 4 cups of water to the boil, add rice and cook, uncovered for 12-14 minutes. Drain in a colander. Check: HOW TO HARD-BOIL AND SOFT-COOK EGGS

Microwaving rice

This is a variation of the absorption method. Use a microwave-safe container large enough to hold twice as much rice and water as you start with (or it will boil over). Cover with plastic wrap and use 1 cup rice with 1 1/2 cups water and 12 minutes on HIGH; 2 cups rice needs 3 cups of water and 14 minutes on HIGH.

Rice cooker

This is another use of the absorption method, retaining similar quantities of nutrients. Follow the manufacturer’s instructions. The machine switches off when the rice is cooked, but sends more heat through at intervals to keep the rice hot, dry and fluffy.

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