Rice needs to be thoroughly washed. A good way to do this is to put it into a colander and place it in a deep pan of water. Rub the rice well with your hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice is left thoroughly clean.
The best method of cooking rice is by steaming it. If boiled in water, it loses a portion of its already small percentage of nitrogenous elements, unless you are using whole grain brown rice. With white rice most of the nutrition was removed when the fiber was stripped away in the processing method.
White rice requires much less time cooking than whole grain brown rice. Rice as it cooks to several times its original bulk. One cup of uncooked rice is two cups of rice when cooked.
When cooked, each grain of rice should be separate and distinct, yet perfectly tender.
Try some of the following methods.
Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish suitable for serving it at the table, and place into a steam-cooker or a covered steamer over a pan of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes.
Japanese Method of Cooking Rice
1 cup rice
1 ½ tsp. salt
5 cups boiling water
Wash the rice, add it to the boiling salted water, and boil slowly for 15 minutes. Then cover the utensil in which the rice is cooking and place it in the oven for 15 minutes more, in order to evaporate the water more completely and make the grains soft without being mushy. Serve in the same way as boiled rice.
Classic Rice Pilaf
2 cups long grain rice
3 cups chicken broth
1 small onion, diced
1 tbsp. olive oil
1 garlic clove, minced
1 tsp. salt
Pepper, to taste
Heat the oven to 350 F.
Over medium heat in a small sauce pan, heat the oil. Add the diced onion and minced garlic and cook until soft and translucent, 3 to 5 minutes.
Add the rice to a 9 x 9 oven safe glass cooking pan. Stir in sautéed onion/garlic mix until well incorporated.
Add the broth, bay leaves and season with salt and pepper.
Cover the pan with aluminum foil and place in the heated oven and cook for 35 minutes. Remove and let sit for 10 minutes. Remove the bay leaves and fluff with a fork.
If making the Classic Rice Pilaf, try adding the following:
Rice with vegetables and nuts
After the pilaf is cooked add
- a mix of cooked peas and carrots with slivered almonds
- Roasted diced sweet potato and pecans
Check out our article “Say Good-bye to Soggy Rice“.