How To Cook Perfect Rice

Let me start with saying how difficult it can be to take pretty pictures of rice. It’s just…… rice, you realize, I feel a little odd sharing this “recipe” because it’s virtually no recipe a lot as it can be a method. Sometimes the rice would nevertheless be crunch, additionally it was total mush. Sometimes I’d locate a pool of water at the base of the rice pot, in other cases the bottom half-inch of rice would be a blackened burnt mess. This method produces tender, fluffy rice such as kind they serve in Thai restaurants. You know what I’m discussing, right, When you can see everyone grain of rice, as opposed to just a glob of white mush, Yeah, that’s the great stuff. Now that I cook rice about 17 times every week, I’ve got the slide figured out and figured I’d share it along with you! This method will continue to work with long-grain white rice, Jasmine rice, and basmati rice. Don’t try to use brown rice! The recipe below could make about 5 glasses of cooked white rice - enough for the side dish at the family meal.

Since it’s exactly the husband and me inside my house, I like to get this rice and after that save the leftovers inside the fridge to produce Thai-style fried rice. OKAY. Take a breath. Here’s the looooong reason for what is a legitimate SIMPLE process. I also think it’s an absolute MUST to rinse your rice properly before you decide to put it over heat. Then, pour the contents on the pot (both rice and water) in a fine strainer to permit the water drain off. Return the wet rice on the pan, add another inch of water, swirl again, and drain again. Repeat that process again and you’re all set. I’m really not kidding about executing it 3 times. Once you’ve drained the rice for your final time, return the rice to your pan and add the measured number of water. Stir. Set it in your stove and hang turn the burner onto medium heat.



Wait patiently because it comes to a boil. Don’t produce a rookie mistake and turn the temperature up to understand it to boil faster. That will turn your rice in to a mess of mushy nasty grossness. No one likes mushy nasty grossness. Oh, and another thing. Don’t stir the rice EVER except to the one time you probably did it once you added the measured water. Once it relates to a boil, be mindful of it and wait until the lake level dips below the level from the rice. Well don’t get too excited, because it’s a regular old kitchen towel. Lay your kitchen towel over the top on the pot, then place the lid within the pot and ensure everything is as sealed up since it can be. Lift the hanging edges with the towel up off on the burner and that means you don’t burn your own home down, and fold them up on top of the top in the pot lid.



What’s using the towel, nicely ask, Well, it absorbs the condensation coming off with the rice because it steams in order that it doesn’t “rain” back down on top of the top in the rice, rendering it soggy. Turn the warmth down towards the lowest setting. Set a timer for a quarter-hour and leave. Have a beer and peruse my latest pins on Pinterest inside meantime. When the timer chimes, turn heat off as well as set another timer for 10-20 minutes. Finish your beer (or, you realize, open yet another one). Leave the lid about the pot. When that second timer beeps, take away the lid along with the towel and utilize a fork to fluff the rice into those perfect individual grains. That was kind of a long post to publish all about common rice. But hey, there’s daft in you setting up a delicious Panang curry or maybe a fragrant Indian Chicken Korma in the event you completely botch the rice, right,







Then the meat is just sad and lonely as well as that yummy sauce would go to waste because there’s absolutely nothing to soak all of it up! Tragic, I tell you. Measure out 1 1/2 cup of jasmine rice and pour it in a saucepan that includes a tight-fitting lid. Move over towards the sink and run some room-temperature water over the top from the rice until it covers the rice by a good inch. Use your fingers to swirl the rice and water about the pan. Drain the stream off in the rice employing a fine mesh sieve or using your hand should you don’t have one. Repeat the process of adding water, swirling, and draining two more times. Once you've finished, measure 2 glasses of water and add it to your pot. Stir the rice when you add inside water, but do NOT stir it again after you have turned the warmth on - ever. Set the pot over medium-heat and patiently wait because it comes to a boil. Let it boil until the lake level drops below the level from the rice (the rice is going to be peeking from the top). Turn the warmth down to your lowest setting possible, place your home towel over the top on the pot, and cover the rice together with the pot’s lid. Bring the edges with the towel up and twist about the handle with the lid so they really aren't dangling down near the high temperature element. Set a timer for quarter-hour and emerge. Once that timer beeps, turn the high temperature off entirely and permit the rice sit for 10 more minutes before you take off the lid. After ten mins, eliminate the lid and fluff the rice which has a fork.