Thursday, 18 June 2009

A Word About Boiling Rice

If you have your own method of cooking rice, (and most people do, and they are remarkably dissimilar) and it works for you, stick to it. Ignore this section - it is for people who are daunted by rice, perhaps because they have tried to cook it before, and it ended up a glutinous mess stuck to the bottom of their saucepan.

Cooking rice is nothing to be afraid of, but it is not something to do by remote control. Due care and attention is required.

Use a good quality rice - basmati for Indian dishes, Thai fragrant or similar for Thai or Chinese dishes.

Use a large saucepan. Rice likes freedom as it boils.

A cup of dried rice per person is about right. You need a ratio of three times the amount of water to rice, or more.

Begin by adding the water to your saucepan, with a teaspoon or two of salt. Bring to the boil. Add the rice, stirring with a metal implement to separate any coagulated grains. Bring back to the boil, and then turn down the heat to a lazy simmer. Then let it cook for 5 minutes.

The next bit is where care is required. Do not allow yourself to be distracted; there is a fine line between underdone rice, rice that's ready, and disaster. Test the rice in your mouth - if it's gritty, it needs more time. Keep testing, every minute or so. As you gain experience, you will be able to tell when your rice is done by eye - it goes an opaque white - and even by sound - the simmer becomes quieter. During this time, add more water as required, boiling from the kettle, to keep the rice entirely submerged.

When your rice is pliant to the mouth, and tastes and textures are what you would expect, turn it out into a large sieve. Shake off any excess moisture, and turn it out into your serving dish, fluffing it up as necessary.

It's that easy.

Best wishes, 2ndRateMind

No comments:

Post a Comment