Eps 1403: How to cook rice
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Marion Garcia
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One cup of rice requires 1.5 cups of water to cook on the stove or in the oven. If you are preparing long grain rice in an instant pot over the stove, use 1 1 / 4 cups of water for each cup of rice. The rice - water ratio is 1 cup of rice per 15 cups of water, so the rice will cook evenly over a stovetop.
Add 1 cup of rice to it and stir to break the lumps in the rice, cover with a lid, and lower the heat to the lowest level so that the rice can cook evenly. You can also reduce the heat by covering the pot to bring the water and rice to a simmer below the medium boiling point. When the water begins to boil, it will take too long to boil the rice and will not cook your rice as well as when you started with rice with cold water.
To heat cooked rice in a microwave, place it in a microwave safe bowl, sprinkle a little water over it, drape a damp paper towel over it and heat the rice to prevent it from drying out. To cook rice on an electric stove, use a burner at a height to bring the pot to the boil and another at a low level so that you can bring the temperature to boil and wait for the one that burns to cool down. If you use this method to cook brown long grain rice, you must increase the water to about 1 / 4 cup and simmer rice for about 45 minutes to brown it up.
Dousing part of the rice with boiling water helps control the exact water content and is important for basmati or jasmine rice as they are on the starchy side and can end up rubbery. Soaking brown rice in cold water for 30 minutes to several hours helps to shorten the cooking time. If water is not clear after the last wash, dredge it one last time and then add clean water to the pot and add 1 1 / 2 / 2 cups to 1 cup of rice.
Cover with a tight-fitting lid and reduce the heat to a gentle boil and cook 10 to 15 minutes until the water is absorbed and the rice is tender . Place the rice with boiling water in a small casserole dish with lid and bake it for 35 minutes at 200 degrees Celsius with a fan, then take it out of the oven and stand for 10 minutes to plump it with a fork, marvelling at how well the oven-baked rice is cooked and fluffy. Refrigerate until rice is dry, making it perfect for use in fried rice, reheated or served Sprinkle 2 tsp water over cooked rice, lid and cling film or microwave to make moist.
Steamed rice tends to be more fluffy than cooked rice because it is not boiled in water. White long grain rice is a classic cooking ratio: a part dry rice to two parts water. It is highly refined and polished and does not need washing before cooking, but it is a good idea to rinse off dust or other impurities, measure rice through a sieve and pour cold water on it for a few moments.
The amount of water needed to boil a cup of rice varies with different types of rice. Although different types of rice can be prepared using the same basic methods, the preparation of the rice-water ratio is different. Learn how to prepare rice using different methods to get the right ratio of rice to water for different rice varieties.
To make fluffy rice, you have to use the right cooking time, the rice-water ratio and the type and quantity of rice that you are preparing to make. Some recipes tell you to put your rice in a bowl and to change the water several times, but we think the simplest technique is to rinse your rice through a fine mesh sieve. It can be difficult to determine the size of a batch of rice to be cooked using the classic method, because more water has to simmer constantly.
Adding a large pinch of salt to the cooking water is essential to ensure that your finished rice tastes balanced. A ratio of 1 1 / 2 cups of water to 1 cup of rice works the best but no matter what kind of rice you cook, you can adjust this ratio depending on how chewy or soft you like your rice to be. Do not use a measuring cup - if you measure rice and water, use the same ratio.
The biggest mistake people make when cooking rice is to consume too much water which is why most recipes provide 2 cups of water for 1 cup of rice to cook on the stovetop. Brown rice and other high-fiber rice need more water, not only because they need to cook longer, but also because they absorb more water. Jasmine rice takes about 15 minutes to boil because the water is absorbed so quickly.