I made Rice about a billion times in my life, and I've never used a rice cooker for that. I understand why the device is so popular – it's efficient and you can do so much more than just rice – but I also know that you definitely do not need expensive machinery to cook rice. All you really need is a hob, a lidded pot and some water, which you probably already have in your kitchen anyway.
The fact that you do not need special equipment for making great rice is one of the reasons why budget bloggers love it so much. It's always a great way to back up a meal, be it soup, toasted vegetables, or curry, and even the fanciest rice never tastes much. In addition, the ingredient is well-suited for meal preparation because it can be kept well in the fridge for a few days and you can taste it with a simple trick like fresh from the heat (read more) in a minute).
Start with this little guide I've put together to prepare perfect rice, based on what experts have told me and what I've learned from it, over and over again.
There are several common rice varieties, but you can use the same techniques to prepare all.
Jasmine, basmati and brown rice are the best varieties that you can cook on the stove, and they are the most common that you will see in the supermarket. In general, you can use about the same procedure for everyone to achieve a perfect end product.
For the various white rice varieties, Mike Le, co-designer of I Am a Food Blog self assures that you can use the same timing and ratio regardless of which one you use, and I can vouch for it. You can also use the same size for brown rice, but it will take about twice as long on the oven as it still has an outer layer of bran (which is removed from white rice during processing).
Before you start cooking, take your tool together and rinse your rice.
To prepare rice on the stove, all you need is a small lidded pot, a wooden spoon, a fork, and a cup to measure the rice. Before you start cooking rice, you should rinse it first. Maxine Yeung, RD, trained confectioner and owner of The Wellness Whisk tells SELF. This helps to wash away dirt and extra starch to prevent the rice from becoming too sticky.
In general, you should use a ratio of about 1 1/2 cups of water to 1 cup of rice.
This ratio works regardless of the type of rice you cook, and you can set it according to the chewy or softness of your rice. If you prefer an Al-Dente texture, use less water or a ratio of 1 1/4 cups of water to 1 cup of rice. If you prefer on the softer side, use more, about 2 cups of water to 1 cup of rice. The nice thing is that you can always fill it with some water, says Yeung: If you realize that the rice is not soft enough, you can add as much water as it seems (which is not usually the case) a lot), put the lid back on and let it cook for a few more minutes.
If you want to add some flavor to the rice while cooking, consider more than salt.
I & # 39; I have always put a small pinch of salt in my pots of rice because I have found that it emphasizes and strengthens the natural taste of the rice, without making it salty. However, the experts I talked to said that you definitely do not need to use salt to make rice that tastes good. Le loves the pure taste of rice, especially when it comes to Japanese high-end options, he explains. And Yeung prefers that the food she serves next to the rice cares for the seasoning. "I usually do not add salt to my rice, as the other parts of the meal, like the marinade or gravy, usually have enough spices," says Yeung, "and I like the balance that the unsalted rice adds to the meal."
There are other ways to spice up rice during the cooking process without using salt. Yeung likes to toast her grains with some oil and spices before adding water, giving the rice earthy and nutty notes. Le likes to cook rice in a liquid other than water, like chicken breast or seafood – you can even cook it in coconut milk if you want. As long as you stick to a simple ratio of rice to liquid, you can get as creative as you want.
Bring water and rice to a boil at the same time, then lower the heat and cover. Set a timer and resist the urge to take a look while cooking.
To cook rice, Le always follows the same process: He brings the rice and water to a boil, then puts on the lid and lets the heat drop low it can go, and sets a timer for 17 minutes. (Cook on brown rice for 30 to 40 minutes). Once the timer has expired, he shoves the pot off the stove and waits another 10 minutes before opening the lid.
He says he does this because the steam cooks the rice, not the boiling water. So if you only lift the lid for a second, it will lose steam and your rice may not cook properly. Whatever you do, do not lift the lid until the timer is high. If you notice that the desired texture is not yet reached, you can make adjustments here, for example: B. Add water and cook longer.
Chill the remaining rice in a sealed container and use this trick to quickly renew it.
According to the USA Rice Federation cooked rice will stay in the refrigerator for up to five days. However, the longer it stays in the refrigerator, the more it will dry out. Dried rice is actually ideal for dishes like fried rice, which should have a texture and not be soggy.
But if you want the leftover rice to taste fresh from the heat, there's something you can do. Put about one or two tablespoons of water in a bowl of rice, cover and wash in the microwave for about a minute. The steam gives it the same fluffy texture it had when it was fresh.