How To Cook Rice Properly Every Time

Cooking rice needs to be one of the most basic kitchen tasks, yet it’s amazing the amount of cooks go wrong. Instead of a pan of fluffy rice with distinct grains, it’s too easy to produce sometimes a sticky lump of white stuff, or undercooked, inedible grains. But with somewhat know-how you are able to produce the right pan of rice anytime. Use 75g of dry rice per serving or, to become proficient, use one good handful per person. Put long-grain rice inside a colander and wash it thoroughly in cold water, before water runs clear. This removes starch, making the rice less sticky. Put the rice in a very heavy-based saucepan (in order to avoid the rice staying with the bottom) with twice the of water to rice (so 150ml of water per 75g of rice). Brown rice generally needs more water, shorter-grain rice requires less. Add a good pinch of salt and stir just the once.

Don’t stir the rice during cooking, because it will make it sticky. Cover using a tight lid, so steam can’t escape simply because this helps the rice cook, and convey to the boil before turning the temperature low hence the rice simmers. Leave in order to cook for around 12 minutes prior to the water’s been absorbed. Don’t go ahead and take lid off. Take the pan off the high temperature and allow rice rest, using the lid on, for about five minutes. This allows the moisture from the rice to redistribute to get a more uniform texture throughout. Use a fork to fluff within the rice before serving. Alternatively, rice could be cooked in a very microwave. Simply rinse the rice and set the same proportions of rice to water as you’d use with the stove top method inside a large microwave-safe bowl. Cook it uncovered within the highest heat for 10-20 minutes, without stirring, and also for another 10-15 minutes within the lowest setting. Fluff using a fork and serve. How do you cook you rice, Let us know inside Comments section below.