How to Cook Rice

Aug

2009

rice 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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