Rice is a really tasty food that has a good amount of nutrition and energy. Rice can be served as a savoury side, for example with a delicious curry or as a bed topped with Mediterranean vegetables and grilled chicken. Rice can also be served as a desert, for example creamy rice pudding. Here we will concentrate on cooking fluffy rice that does not stick. We will use the example of the popular basmati rice, although there are several varieties available including long grain, easy cook, whole grain, wild rice, white rice, brown rice, Himalayan red rice etc. Long grain and basmati are available as brown or white grains. Brown rice usually suggests that the grain is less processed and bleached.
You can (and we think must) flavour rice when preparing. Rice (especially the non-processed varieties) is considered fine in most clean eating programs. Rice, although often considerably high in carbohydrate, can be part of a weight loss plan that is calorie controlled.
Rice can be cooked several ways and this article focuses on one simple method that most adult people should be able to do. Remember to always keep safe, use a suitable, sturdy pan and check that the stove used is fully operational. Burns and scalds happen in the kitchen n a frequent basis.
This recipe can be adapted for any amount of rice and is based on a 2 parts water to one part rice ratio. This is simply volume 2 parts to one part, not weight i.e. fill a cup with rice and fill the same cup with water twice.
First you must remove the starch powder and other debris from the surface of the rice. Use a sieve and run clean, fresh water through the rice, agitating it with movements of the sieve. Run water through the rice until it is clean and any water tricking trough is clear.
Get a suitable pan that is large enough. Rice expands greatly when cooking. We recommend that the total volume of rice and water be no more than a third of the pan before you start cooking. The pan can be made from any safe and suitable material, although stainless pans with heat retaining base may be a preferable option (these may help regulate temperature throughout cooking).
Add a tablespoon of extra virgin olive oil to the rice and let seep in.
Bring the water to boil in the pan.
Add half a teaspoon of salt to the water.
Add two or three cardamom pods to the water.
Add the rice slowly and stir into the water.
Allow the water to get back to the boil and then reduce to a low heat until just simmering gently.
Immediately cover with a lid.
Reduce to a low enough heat setting so that water does not overflow.
In 10 minutes lift the lid, give a single gentle stir and check the rice. From this point, every 3 to 5 minutes lift the lid to check the texture of the rice.
Once the rice is at the desired texture, remove from the heat completely and leave to stand with the lid off to allow excess water to evaporate.
Remove the cardamom at this point. Remove the number that you counted in to ensure that none are served up accidentally. The cardamom should have remained at the top because they tend to float above the rice whilst cooking.
Once at the desired serving temperature (after at least 2 minutes have elapsed), serve the rice with a spoon by gently taking from the top first. This ensures that any excess water remains at the bottom and that the top rice is steamed nicely to keep warm and succulent.
Add accompaniments as required. Enjoy!
Rice can be a tasty side for any dish. This rice is quite plain and goes well with spicy food such as skewered kebabs and salted deep fried quid.
Rice can be stored for up to 12 hours as long as it is covered and kept chilled appropriately. We do not recommend keeping rice for any periods of time and do not recommend reheating after the 12-hour window has elapsed. Chilled rice may be served with a salad the following day so that if you have cooked too much rice, you can get two meals out of it without wastage. Rice should not be kept for long periods because it is a breading ground for bacteria (warmth, sugars and moisture all supports bacteria growth).
For a more advanced way of cooking rice, red our other rice cooking articles.
The above recipe is for information only. Always select and use appropriate and safe pans. Ensure that the stove is sae and working correctly too. Always ensure that food is fully cooked where necessary and all ingredients are safe for consumption by all. We hope that you have enjoyed reading this. If you need something more for your kitchen and culinary tasks, check out the Insperser.