Different Ways to Cook Rice

 

Different Ways to Cook Rice

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.

Steamed Rice

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

2 bay leaves

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

  1. a mix of cooked peas and carrots with slivered almonds
  2. Roasted diced sweet potato and pecans

Check out our article “Say Good-bye to Soggy Rice“.

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2 thoughts on “Different Ways to Cook Rice

  1. We eat (inhale) a lot of rice and to save time I developed a recipe for the pressure cooker. Later I came up with variations for a change of pace. I would like you to try the tea variation below since you let me win the tea. These are for the pressure cooker but you can easily use the tea idea for your own style of rice.

    STEAMED RICE Our Own Family Rice Recipe For The Pressure Cooker

    2 cups long grain White Rice
    3 2/3 cups cold Water
    1 clove Garlic, minced (Optional)
    ½ tsp. Salt (Optional)
    2 cups cold Water

    In a stainless steel mixing bowl add the first four ingredients. (The bowl must fit loosely inside the pressure cooker.) Put the remaining 2 cups of cold water in the bottom of the pressure cooker with the provided rack in position. Center the mixing bowl with rice mixture inside cooker on top of the rack. Close pressure cooker and turn heat on high. When pressure regulator begins to rock, reduce heat slightly so that regulator rocks at medium speed. Set timer for 9 to 10 minutes. When timer rings, turn the burner off and let the pressure reduce of its own accord. Remove regulator after pressure is released and remove lid. Let sit for five minutes then remove to serving bowl.

    VARIATION FOR RICE

    Instead of plain water use an herbal tea such as chamomile or green tea. For example: The Steamed Rice Recipe calls for 3 ¾ Cups Water. Boil four cups of water and pour it into a 4 cup measure or large glass bowl. Drop in 4 tea bags to steep for at least 15 minutes and then remove the tea bags. When tea has cooled, use the same amount in place of plain water.

    Thank you for the tea!

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