How To Cook Brown Rice

In a medium saucepan bring 2 cups water and 1/4 teaspoon salt to boiling. Slowly add 1 cup long grain rice and, if desired, 1 tablespoon butter or margarine, and go back to boiling. Reduce the heat and cover having a tight-fitting lid. Cook about 45 minutes or until rice is tender and water is absorbed. Do not get rid of the lid during cooking since proper cooking depends on the development of steam within the pan. Remove pan from heat and let stand, covered for 5 minutes. Fluff rice that has a fork before serving. Tip: You can substitute 1 1/2 teaspoons instant chicken bouillon granules for that salt if you'd prefer. Tip: Once the rice returns to boiling, reduce heat to low. If the heat is just too high, the rice will burn on the bottom in the pan whilst the rest in the rice is not done. Tip: A glass lid is useful to tell when the water is absorbed without taking out the lid and letting the steam.

Freeze a couple of hours and BOOM—dry rice, ready for frying. You know that chef who works the wok station in your Chinese spot, The one who makes that noise, banging his metal ladle and spatula up against the sizzling steel almost like he's Art Blakey, That chef can also work so fast because he's prepared. His ginger, garlic and scallions are cut. His egg is beaten. His bacon is chopped. If you desire to cook your fried rice perfectly, your ingredients ought to be ready to go, too. In Spain they think of it as the socarrat, the crispy, crusty, flavor-packed layer of rice in the bottom of a paella pan. Fried rice ought to have socarrat, too. Here's ways to get it: Once you've cooked your aromatics, protein, rice etc, fast and furiously over high heat, press the rice mixture down together with your spatula. Your instinct could be to toss after a short period. Don’t. Let the packed rice sit for 2-3 minutes, then flip, pat and repeat. The rice won't burn; instead, it is going to toast and char and caramelize. It’s how you will want to serve fried rice. Anything less, and you're simply not following your rules.



Rice cookers generally work by boiling the rice and monitoring the temperature. When each of the water has boiled away, the temperature actually starts to rise, which tells the rice cooker to seal off as the rice is conducted. Obviously, this means that the time the rice cooks depends entirely on just how much water there exists in the cooker. If you don't devote enough water, the rice may come out underdone; if you set up too much, overdone. With practice, it truly is even possible to very precisely adjust the qualities of one's cooked rice by adjusting the lake ratio. Note that in the event you're using totally dry rice, additionally, you will need to give a bit more water (about 1/4 cup per cup of rice, again slightly less for larger numbers of rice). The 1:1 ratio is founded on the assumption that some water will probably be retained with the rice as a result with the rinsing process (see below).



Keep at heart, however, that is only a guideline. Different rice cookers can differ somewhat, and different sorts of rice require different degrees of water at the same time. Take the time to familiarize yourself along with your cooker as well as your rice, and perform a little test runs of rice batches (rice is affordable) to view what in fact is the right ratio available for you. Rinse your rice before cooking. Before cooking rice in the rice cooker, you need to rinse it thoroughly. Place the rice within a large container (most rice cookers actually have a removable bowl which works acceptable for this purpose) and fill the container with water, swirling the rice when you fill. Pour the cloudy water and repeat. Do this until water "runs clear" (really it is going to never be completely clear, but rinse it soon you can at least easily make the individual rice grains costly through a number of inches of water). When done, drain the rice also as you'll be able to (it's going to still retain a little water, and that is ok), then place it inside cooker, add the best amount of water, you need to cooking.

Once upon a period of time, rice was coated that has a fine dust of talc to help keep it from sticking together during storage. The original aim of rinsing rice ended up being to remove this talc coating, which obviously wasn't particularly tasty. Nowadays, however, a starch-based anti-caking agent is used instead, and that is completely edible and tastes pretty much like the rice itself, lots of people have come to concluding that rinsing has become unnecessary. In a rice cooker, however, rinsing the rice has another purpose: It makes the rice cook better. I know from personal experience that is the case, but I have no idea of exactly why. My current theory goes on the following lines: The anti-caking agent in modern rice actually absorbs and binds some in the water from the pot to a thin film around each grain since the rice cooks. One other good thing about rinsing your rice is that it retains a little water in the rinsing process, helping to make the 1:1 water-to-rice rule above appear just about exactly right inside the end. Some sources recommend letting your rice drain inside a collander as much as half an hour after rinsing before cooking it.