How To Cook The Perfect Rice..

Cooking rice is not hard when using Tilda. The superior quality grains guarantee that you’ll achieve consistently perfect rice each and every time - no sticky grains with no wastage! Open Pan (or excess water) is the place where rice is cooked in numerous water much like potatoes or pasta, then drained inside a colander. Bring a sizable pan of water on the boil. When boiling, tip in 500g (for 10 servings) of rice. Return the water towards the boil then stir well. Lower the high temperature to a fast simmer and cook according to your variety - see table below in order to smoke times. Drain within a colander and enable to mean 5 minutes, before fluffing using a fork and give a little butter or oil (optional). Covered Pan (or absorption) is how the rice is cooked which has a measured quantity of water (which varies according to your rice variety) within a covered pan. The rice absorbs the river completely and is not drained.

Place 500g (for 10 servings) of rice in a very pan. Measure from the required level of cold water (see table below). Bring on the boil, stir, then cover and turn the temperature to low and simmer (see chart below for timings). At the end of the cooking time, take off the pan from the high temperature, still covered, and mean 5 minutes. The surface of the rice may have small holes within it, it is quite normal also it should be fluffed using a fork before serving. A knob of butter may be added if desired. A popular method to cook rice - combi steamers provide a great result and enable additional flavours to only be added over the cooking process. Place 500g (for 10 servings) of rice within a shallow solid dish. Stir in 750ml of cold water - see table below. Add half a teaspoon of salt as well as a knob of butter (optional).