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How to cook rice: expert advice

Tired of overcooked rice or the fact that it “runs away” from the pan and burns on the stove? The expert shared advice on how to cook rice depending on the variety.

“How to cook rice” is a popular search query with British people, many of whom don’t know how best to cook rice to make it perfect every time. If you add too much water, it may turn out to be a mushy mass, and if you cook it too long, the rice may burn and stick to the bottom of the pan. And this is not to mention the fact that there are different types of rice, which need to be cooked in slightly different ways. Luckily, rice expert and chef Peter Sidwell of CookServiEnjoy shared some basic tips for cooking rice to make it perfect and fluffy every time. He also spoke about the fact that there is only one type of rice that needs to be boiled.

How to cook basmati rice

“Basmati is a fragrant, long-grain rice often used in Indian cuisine,” says Peter. “It’s light and aromatic, making it the perfect accompaniment to dishes served with sauces and absorbing those incredible flavors and smells.”

1. It is necessary to observe the correct ratio of the number of grains and water. For Basmati it is 1:1½. That is, for lunch for two, you need to take one cup (200 grams) of cereal for 1½ cups (375 milliliters) of water.

2. Cook according to the principle of absorption. That is, pour rice into the pan, add water and cook over low heat until the rice absorbs all the liquid.

3. Cover the pan with a tight-fitting lid. This helps keep the heat and steam inside the pot, so the rice grains cook evenly.

4. Cook over low heat for 12-15 minutes – depending on the number of servings.

5. Do not lift the lid to look into the pot. The steam must stay inside to work its magic.

6. Rice should “rest” for 10 minutes: you need to remove the pan from the heat and leave the rice for 10 minutes under a closed lid.

How to cook brown (brown) rice

“Brown rice is unpolished. They are whole grains, they contain both the shell and the germ. Due to the intact shell, it is tougher than white rice and takes longer to chew,” Peter explains.

The correct ratio of grains to water must be observed: for every cup (200 grams) of brown rice, take eight cups (two liters) of water. Brown rice requires a little more liquid to soften compared to other types.

You can use the boiling method. Brown rice can be cooked using the soaking method, but some believe it is best to boil it. To do this, boil the cereal in a saucepan with water until cooked, and then drain the water. Just like cooking pasta.

When using the boiling method, it is not necessary to cover the pan with a lid.

Brown rice should be cooked for 30 minutes, while the temperature should be constant so that the water does not run out. Add more liquid if it seems to boil off.

When the rice is ready, drain the water from the pan through a fine-hole colander or sieve.

Before serving, let the rice stand – after straining, transfer it back to the pan, cover and leave for 10 minutes.

How to cook jasmine rice

“Jasmine long-grain white rice is a popular addition to many East Asian dishes,” says Peter. “Jasmine, often mistaken for plain white rice, can be distinguished by its aroma.”

1. Use a 1:1¼ ratio: one cup of cereal (200 grams) per 310 milliliters of water for lunch for two people.

2. Cook according to the principle of absorption: Jasmine rice should be simmered under a closed lid so that the grains absorb water.

3. Cover the pan with a tight-fitting lid. This helps keep all the heat and steam inside the pot.

4. Jasmine should be simmered for 12 minutes. By nature, it is softer than other types of rice, and therefore cooks faster.

5. Do not lift the lid, heat and steam must remain inside the pot so that the rice is cooked.

6. Rice should stand: turn off the heat and leave it in a saucepan under a closed lid for 10 minutes.

How to cook rice for pilaf

“Pilaf is a simple rice dish that is bright yellow in color. It gets a distinct golden hue from natural spices that give it a mild, savory taste,” says the expert.

1. Choose aromatic additives according to your taste – pilaf is prepared from basmati rice with the addition of various spices and spices. Each cook has their own preference, but commonly used are onions, cumin seeds, cardamom pods, cloves, turmeric, and bay leaves.

2. To cook pilaf, the ratio of basmati rice and water should be 1:2.

3. First, be sure to fry spices and spices in butter, vegetable or ghee, then add rice and boiling water.

4. Cover the pan with a lid. Cook by soaking for 10-15 minutes over low heat or until water is absorbed.

Rice should stand: remove the pan from the heat and leave with the lid closed for five minutes.

How to cook glutinous rice

“Sticky rice is also called ‘Thai glutinous’ or ‘sweet’ rice,” Peter says. “And, as you probably guessed, it has a sticky, glue-like consistency when cooked. This makes it ideal for making dumplings and for use in a variety of sweet, spicy and savory dishes.”

1. Before cooking, rice should be soaked overnight or overnight. This helps to soften the outer skin of the grain, giving it a tender yet distinctly chewy texture.

2. To cook glutinous rice, add water at a ratio of 1:1¾.

3. Such rice can be cooked by the soaking method, but the lid of the pot must be ajar to allow steam to escape.

4. Simmer for 10 minutes at a constant temperature until all the water has been absorbed.

5. Rice should settle: it is necessary to leave it in a saucepan under a closed lid for 10 minutes.

Regarding the shelf life of cooked rice, Peter says: “Cooked and fully chilled rice should be stored in an airtight container in the refrigerator for no more than 24 hours. If stored longer, bacteria can begin to grow in it, even if it is in the refrigerator, which is dangerous for health.”

On reheating cooked rice, Peter said: “Reheating rice is not dangerous: it just needs to be cooled down quickly after cooking. heat up quickly and evenly.

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