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Tips on How to Cook Perfect Rice

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                        Tips on How to Cook Perfect Rice
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                        Monday, 13 February, 2012, 22:08 PM                                                              Posted by Josh

                     
                        Perfectly cooked rice is tasty, light, and fluffy. The grains ... not mushy. Different rice cooks at different
                        parameters; brown rice cooks longer than white, old rice can lose some of its moisture, requiring more
                        water and a longer cooking time. However ...


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                        Tips on How to Cook Perfect Rice
                     


                        Monday, 13 February, 2012, 22:08 PM                                                              Posted by Josh


                     
                                                                                    Tips on How to Cook Perfect Rice
                                                                                    sadia


                                                                                    Perfectly cooked rice is tasty, light, and fluffy. The
                                                                                    grains are distinct and tender but not mushy.
                                                                                    Different rice cooks at different parameters; brown
                                                                                    rice cooks longer than white, old rice can lose some
                                                                                    of its moisture, requiring more water and a longer
                                                                                    cooking time. However getting consistently good
                                                                                    results is not impossible. Rice can be cooked in
                                                                                    one of several ways: boiled and steamed. There is
                                                                                    a great variation in personal preference as to the
                                                                                    hardness or softness of rice desired. In any event ,
                        properly cooked rice should be dry and uniform in texture. Even the softest rice should have all moisture
                        completely absorbed into each grain and not left between the grains. (This does not, of course, apply to
                        congee). The absorption method of cooking long-grain rice described below is the most commonly used.


                        Rinse the rice several times until water comes out clear and drain off water. Excess water can make your
                        rice mushy. For fluffier, faster cooking rice, soak it in cold water for about half an hour prior to cooking. You
                        can skip this step and still get good results. If you do soak your rice, be sure to drain it thoroughly.


                        Add 1 1/2 to 2 cup of clear water (depending on softness desired, soaked rice requires less water) for every
                        cup of rice and boil over big fire while stirring occasionally to prevent sticking that will lead to burning. Stir
                        gently or it could break the rice. Use a pot with a tight-fitting lid that is big enough to provide plenty of room
                        above the rice for steam. A tight lid keeps the steam in. Some cooks add a bit of butter or olive oil at this point
                        to help keep the grains from sticking together. A few drops of lemon juice is used not only to prevent sticky
                        rice, but to retain the "whiteness" of white rice. For some, this is not a good practice because it masks the
                        natural flavor of the rice.


                        Lower the heat to a simmer when the water has been evaporated and small craters form on the surface.
                        Cover and cook for 12~15 minutes. Note that soaked rice requires shorter cooking time. Also, t he greater
                        the quantity of rice, the longer the heat is retained, and the shorter the cooking time. Avoid lifting the lid when
                        the rice is cooking. For some reasons if you need to, do it very quickly. To test if the rice is cooked, squeezed
                        a grain between the thumb and index finger. If it's cooked it will be soft, if uncooked, there will be a hard
                        particle of starch in the centre of the grain.


                        At this stage, the top layer of the rice is drier than the bottom, which can be very moist. Gently f luff the rice
                        with a fork or chopstick to avoid breaking the fragile rice below. Then let it stand, covered, for five to 30
                        minutes. This results in a uniform texture, with the bottom layers as fluffy as the top.


                        If there is a little liquid remaining once the rice is cooked, remove the cover and raise the heat to evaporate
                        the liquid quickly (make sure that the rice does not stick to the pan) OR dry the rice in the oven at 300ºF for 7

				
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Description: Tips on How to Cook Perfect Rice - Perfectly cooked rice is tasty, light, and fluffy. The grains ... not mushy. Different rice cooks at different parameters; brown rice cooks longer than white, old rice can lose some of its moisture, requiring more water and a longer cooking time. However ...