How do I cook rice?
Cooking rice on a hundred is an art form, but it is worth learning. While rice cookers are comfortable, they may not always be at hand, or you may want to create a special recipe that uses ingredients that should not be added to the cooker, as in the case of coconut adhesive rice. When you cook rice every time, you need to watch a few simple steps, even if you can have a few fake starts at the beginning. Whether you cook rice in the cooker or not, the steps for pre -treatment of rice are the same, so you will not miss them!
To cook rice, start with the correct storage in containers marked with a type of rice and the date it was purchased. Save the suppressed riquettes like white rice in tightly sealed containers in a cold dark place and try to use them within six months. Brown rice should be cooled until use, as oils in the fuselage may be rancid. Ideally, brown rice should be used within three months.
When you are ready to cook rice, start a cutterwash gracefully. While many Asian chefs are familiar with this step, some inhabitants of the West are not familiar with the reasons for washing rice. Wash rice before cooking with excessive starch as well as any contaminants that the rice could be exposed, including pesticides and herbicides. Washing rice will also help the grains separate when cooking and create a light, fluffy rice. When you wash the rice, use more water changes until the water has run.
After washing rice, a loose grain should be soaked. If you cook torso rice, such as brown rice or forbidden rice, soak the rice overnight. If you produce sticky rice, also plan to soak it overnight. White rice can be soaked for thirty minutes to 12 hours before cooking; If you plan to cook rice when you come home, clarify some soak before you leave. When you cook the rice that was soaked, it cooks faster and usually has a better texture.
When cooking rice, use a heavy pot, preferably enamel. Thin pots with greater truthDiscussion burns rice while cooking, especially on unreliable stoves. Drain the soaked rice and add fresh water: a modest two cups to each cup of rice. The use of the ratio of exactly two to one will tend to make rice wavy and porridge. with rice and water together in a pot, turn the stove to high until you hear the water starts to boil. Immediately overthrow the burner to the lowest possible temperature, cover and cook the rice for 12-20 minutes, depending on the type of rice. White rice will cook faster while the rice with the torso cooks slowly.
Do not lift the pot of the pot in no time when you cook rice. Until the rice cooking time you use, you can slightly overdo your rice, but this is not the main reason for concern. The bark, which forms at the bottom of a pot of rice, is tasty when it is sprinkled with sugar and butter for dessert or fried in oil and sprinkled over the main course.
When your rice is ready, it leans it briefly with a fork and let it sit five to 10 minutes before Pby slot. The remaining rice should be put immediately in the fridge and used within two days for fried rice or other dishes. With proper cooking of rice it may seem like a complicated process, tasty results are worth it. After you conveniently produce rice on the hob, consider adding ingredients such as sliced bananas, shredded nori seaweed or coconut milk for further taste.