7 Best Ways To Cook Rice
A kitchen is all about feeding people. Apart from the coffee maker my Breville Multi-Function Cooker is one of the used kitchen appliances I have. Apart from some amazing stews I make, I cook a lot of rice. There are so many best ways to cook rice here are the top seven, I like to try.
Breville Multi-Function cooker
Seven best ways to cook rice
Everyone forgets this step. You need to start with washing your rice. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with your hands, lifting the colander in and out the water, and changing the water until it is clear; then drain.
This is the best way to leave the grit deposited in the water, and will it will leave the rice thoroughly clean.
Steamed rice
I think that one of the best ways to cook rice is by steaming it.
If boiled in too much water. The rice will lose a portion of its already small percentage of nitrogenous elements.
Rice requires much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to several times its original bulk. When cooked, each grain of rice should be separate and distinct, yet perfectly tender.
How to steam rice
Soak a cup of rice in one and a fourth cups of water for an hour.
Then add a cup of milk, turn into a dish suitable for serving it from a table. Place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes.
Boiled rice (Japanese method)
Start by thoroughly cleanse the rice by washing in several glasses of water, and soak it overnight.
In the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice.
For cooking, a stewpan with tightly fitting cover should be used. Heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not again to be removed during the boiling.
At first, as the water boils, steam will puff out freely from under the cover, but when the water has nearly evaporated, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint suggestion of steam will be observed, and the stewpan must then be removed from over the fire to someplace on the range, where it will not burn, to swell and dry for fifteen or twenty minutes.
Rice to be boiled in an ordinary manner requires two quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender, then drained at once, and set in a moderate oven to become dry.
Picking and lifting lightly occasionally with a fork will make it more flaky and dry. Care must be taken, however, not to mash the rice grains.
Rice with fig sauce
Steam a cupful of best rice as directed above, and when done, serve with a fig sauce. Dish a spoonful of the fig sauce with each saucer of rice, and serve with plenty of cream.
Rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish.
Orange rice
Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each saucerful of rice.
Rice with raisins
Carefully wash a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins. Serve with cream.
Rice with peaches
Steam the rice and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish.
Browned rice
Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of colour.
Each rice kernel, when sufficiently browned, should be of a yellowish-brown, about the colour of ripened wheat.
Steam the same as directed for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly cooked, each kernel will be separated, dry, and mealy.
Rice prepared in this manner is undoubtedly more digestible than when cooked without browning.
Rice is such a versatile food staple, you can add to so many different meals. Its a perfect side dish to add to a Pan-Fired Barramuni, pick the best way to cook rice and go fo rit.
