Of the many questions that I receive very often is How to Cook Rice. There are several different ways and I’ll tell you about 3 methods. In each, the proportion of water is significantly different, but each method if followed exactly, will produce the perfect rice. Use a heavy stainless steel casserole or saucepan.

These methods are boiling, which requires the most water; the Japanese method, which requires less water than boiling; and steaming, which requires the same water as the Japanese method, but the method is different.2-1/2 times as much.

It is important to know is that whichever of these methods is used, the rice grains, when properly cooked, must be whole and distinct. To give them this form and prevent the rice from having a pasty appearance, the rice should not be stirred too much in cooking nor should it be cooked too long.

Of the several ways to cook, boiling is the simplest. Properly boiled rice not only forms a valuable dish itself, but is an excellent foundation for other dishes that may be served at any meal. In addition, the water in which rice is boiled contains much nutritional material and should not be wasted. It can be used in the preparation of soups or sauces, or for making yeast bread.

BOILED RICE (Serves 4)
2 cups rice ; 5 qt. boiling water; ½ tsp salt (optional)

Wash the rice carefully and add it to the boiling (salted) water. Boil rapidly until the water begins to appear milky. It will appear milky because of the starch coming out of the rice into the water. Drain the cooked rice through a colander. (You may save the liquid and use it in soups, making breads or for other cooking that require liquid.)

Next, run cold water over the rice in the colander. This will wash out the loose starch and leave each grain distinct. Return the rice to the pot and turn the fire to the lowest setting until the top appears dry and there is no loose liquid further down in the pot. It is very important not to keep opening the pot to check on the progress since it is the steam in the pot that will finish the cooking. Approximately 40 minutes to cook.

JAPANESE METHOD – Rice prepared by the Japanese method is almost the same as the boiled method except that the cooking water is less and the cooking water is not discarded.

JAPANESE METHOD (Serves 4)
2 c. rice ; 5 c. boiling water, ½ tsp salt (optional)

Wash the rice, add it to the boiling (salted) water, cover and boil for 10 minutes on high. Turn the heat low or place in oven for 15 minutes more, in order to evaporate the water more completely and make the grains soft without being mushy. Turn off the heat and let sit covered for about 5 minutes before serving. Approximately 30 minutes to cook.

STEAMED RICE – Steaming rice takes more time than either of the preceding cooking methods.

STEAMED RICE (serves 4)
2 c. rice; 5 c. water; ½ tsp salt (optional)

Wash the rice carefully and add it to the boiling (salted) water. Cook it for 5 minutes and then place it in a double boiler and allow it to cook until it is soft. Keep the pot covered and do not stir the rice. About 1 hour will be required to cook rice

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Chili pepper is the fruit of the plant Capsicum from the nightshade family.  The name of the plant bears no relation to Chili, the country.  The fruit is eaten raw or cooked for its fiery hot flavor by people all over the world.  Chile peppers are used around the world to make a countless variety of sauces and is sometimes eaten fresh. 

In order to use the hot chili peppers, we have to chop, mash, fondle or whatever the required process is and this is when we get in trouble.  The Capsicum is released and this is the substance that causes the burning.  It is the primary ingredient in pepper spray.  When you handle hot peppers capsicum sticks to your hands and produces an uncomfortable burning sensation. 

No matter how much you wash your hand it will sometimes takes days of washing to get rid of this burning substance.  The burning is transferred to any tender skin membrane that you touch afterwards.  So your eyes, genitals or even your very tender baby will feel the sting of the capsicum if you touch them  after handling hot pepper.  

A very effective solution that will neutralize the capsicum is to use cooking oil.  Completely rub your hands down for a good 10 seconds with 1 to 2 tablespoons of oil.  It doesn’t matter what kind of cooking oil that you use, the important thing is just to rub it well into your hands so that all the Capsaicin will be absorbed.  Then wash your hands with soap and water. 

Capsaicin is only soluble in fat so it will effectively absorb the burning substance.  You may have already heard the antidote for after eating very hot pepper is to drink milk instead of water.  The fat in the milk will actually absorb some of the capsaicin and wash it down your stomach. 

However when you want to remove the burning, stinging substance from your hand don’t use milk, use oil for a more thorough cleaning.

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