Rice is among the world’s staple meals, however it may be surprisingly difficult to cook dinner. We’ve all ended up with crunchy, undercooked rice, or a pot that’s starchy, mushy and overcooked sooner or later. So how are you going to assure to get it good? These steps will work with any of the longer-grain rice household – together with jasmine, basmati and long-grain rice – and can guarantee fuss-free, fluffy grains of rice, each time.
Discover ways to cook dinner good rice under, together with how lengthy to cook dinner rice, then try our finest rice recipes, from Mexican rice to kedgeree, pilaf one-pots to creamy rice pudding.
cook dinner rice
1. Weigh precisely
The rule of thumb when cooking longer-grain rice is to make use of precisely twice the load of water to weight of rice (so, for 300g of rice, use 600ml of water). Use too little water and the rice could also be undercooked and have caught on the underside of the pan. An excessive amount of and the rice will likely be waterlogged. Portion-wise, if the rice is accompanying a curry, 50g (uncooked weight) per particular person is adequate. Or, for a foremost meal, 75-100g is sufficient, relying on what number of different components are added.
2. Wash the rice
It may be tempting to skip this step however washing rice earlier than cooking removes extra starch. If the rice isn’t washed, the starch is launched into the water because it cooks and congeals, clumping the grains collectively. Tip the weighed rice into a big bowl and fill with chilly water. Use your hand to maneuver the grains round so the water turns into cloudy. Drain, refill and hold repeating till the water is obvious, then drain rather well.
3. Warmth and timing
Warmth the rice and water collectively on a excessive warmth till effervescent, then let it boil furiously for 1 minute – this ensures the water and rice are each scorching sufficient to generate steam. Put some foil over the pan, adopted by the lid, then flip the warmth down and let it simmer gently for 10 minutes. This steaming lets the rice take up any remaining water with out catching on the underside of the pan.
4. Fork it
If there may be any water left after 10 minutes of gently simmering (rigorously tip the pan to verify), return the pan to a low warmth with the lid on for two minutes and verify once more. Repeat till all of the water has been absorbed. Then take away from the warmth and go away for one more 10 minutes, lid on, for the ultimate steam. After the ultimate 10-minute steam the rice will likely be able to serve. Use a fork to softly fluff the grains. (Keep in mind, it doesn’t matter how a lot rice you might be cooking, so long as you employ a deep lidded pan and comply with the 1:10:10 rule relating to timings.)
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