Eps 1: Rice
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If you find that your rice is too mushy or the consistency is not what you like, adjust the water the next time you cook it. Cook the rice in a saucepan on the hob for about 5 minutes on each side or until tender, about 2 minutes.
Some recipes that use other rice varieties such as basmati sometimes require soaking or rinsing the rice after cooking to remove the extra starch. This type of rice is highly refined and polished and does not require washing, so it is a good idea to rinse off dust and other impurities by measuring rice through a sieve and letting cold water run over it for a few moments.
There are several ways to cook rice, but the ratio of 2: 1 water - to - rice is used to cook long - grainy white rice on the stove.
Short grain rice is round and bulging because the high starch content makes the grains stick together during cooking, while rice, which is ground to make white rice, does not. Due to the low starch content, cooked grains are easier to separate and the amount of starch makes - in short - less of a difference than with long grains. There are two types of rice: short grain and long grain or short grain.
Brown rice contains a higher arsenic content than white rice because the metal accumulates in the outer layer of the grain. However, it is not recommended to choose white rice as a staple food due to the lower health benefits.
If you eat brown rice, wash the rice well, rinse it, drain excess water and boil it for at least 30 minutes, as recommended by the FDA, then rinse and rinse again before cooking the grain. You can use 1 3 / 4 cups of water for 1 cup long grain rice and it will take about 12-15 minutes until it steams.
Almost all available white rice is medium grain rice, but basmati rice is not, and almost all brown rice in the United States is white.
Bring gently to the boil, then cover the pot and stir to prevent it from sticking to the bottom of the pan. A simple and perfectly fine way to cook it is to simply add 2 cups of rice to 4 cups of water. Turn the heat down immediately and simmer over low heat for about 15 minutes, and then up to medium-high heat.
Bring to the boil, reduce the heat and simmer over a very low heat for 45 minutes until most of the liquid is absorbed. You can cook the rice in plain water, but cooking in a brothel gives it more flavor, so cook it until it is absorbed, about 10 minutes.
To warm up frozen rice, follow the same steps as in the "How to warm up rice" section, but follow the instructions for long grain white rice.
If a certain ratio produces dry rice, adjust the liquid content as needed to add more flavor to the rice the next time you cook it. You need to test your own ratio based on the size of the pot you are using and the amount of water in it, but you can adjust the liquid level to adjust if it produces drier rice.
When you rinse your rice, you must reduce the water by 2 tablespoons so that the rice absorbs everything. I weigh my rice before and after rinsing and the weight gain is done in water, so I rinse it to make sure it is still fluffy. The rice is wonderfully fluffy, no matter which stove you use, and it is very easy to cook.
The easiest way is to fill a bowl with water and run it through a fine-meshed sieve until the water is clear. Simply place the rice through a fine-mesh sieve and refrigerate for at least 30 minutes until it cools.
If you also want to add a pinch of butter, try it, your rice will taste 10x better, but for most rice varieties I always use 1 / 4 cup butter, which you can enlarge or reduce.
When you add the rice, the temperature of the water drops significantly and it boils, but you can stop it if you want, at least for a few minutes.
If there is absolutely no water at the bottom of the pan and the heat is low, or if there is absolutely no water inside, add a splash of boiling water and put the lid on. If you keep opening it, the rice won't cook and it will require a lot of extra cooking, so don't worry about overcooking it. Remember to use very low heat and make sure you really feel the need to do so. The rice is still hard, but as long as you don't get too much water into it (and the heat is low), it should only take about an hour and a half.