How to Cook Rice
Rice is a staple foundation for most dishes especially a wide array of Asian food. In order to cook rice, you need to combine the grains with the right proportion of water and heat. You can tell rice is done cooking when the water is fully absorbed.
There are three ways to cook rice. You can boil it, steam it, or the Japanese method. Water in which rice is boiled is nourishing which can be utilized for your soups and sauces. It is also ideal for use in baking yeast bread. Whichever method is used, always bear in mind not to stir the rice too much while cooking, and must not be cooked for too long. Remember that grains in correctly cooked rice are whole and distinct and will prevent pasty and soggy appearance.
THE BOILING METHOD
Boiling rice is the simplest. This method requires 12 times the amount of water as rice. Boiled rice is an excellent base for most dishes.
Boiled Rice (Serves 8)
1 cup rice
3 tsp. salt
3 qt. boiling water
Boil water in a small pot. Add the salt. When boiling, rinse rice thoroughly and put it to the boiling salted water. Let it boil until the milky water is fully absorbed. Check if rice is done cooking by crushing a grain between the fingers. Drain cooked rice in a strainer and pour cold water over it to wash out loose starch and separate the grains. Warm the rice by shaking it over gentle heat. Serve the hot rice with butter, cream, or milk and sugar.
THE JAPANESE METHOD
This method of cooking rice requires 5 times water proportion as rice. It is said that Japanese method is the more economical way.
Japanese Rice (Serves 8)
1 cup rice
5 cups boiling water
1-1/2 tsp. salt
Boil water in a rice pot. Add the salt. Wash the rice thoroughly and add to the boiling water with salt. Let it boil over high heat. Once water boils, lower the heat allowing rice to cook slowly for about 15 minutes until water is almost gone. Leave it covered. Position rice in the oven for another 15 more minutes. This process will allow the water to completely evaporate to prevent the grains from being mushy. Serve in the same way as boiled rice.
THE STEAMING METHOD
Steaming rice requires 2-1/2 times water as much as rice, and needs more time than the other methods. Just like boiled rice, steamed rice is also excellent as foundation for varietal dishes and may be served in any meal.
Steamed Rice Procedure (Serves 6)
1 cup rice
2-1/2 cups water
1-1/2 tsp. salt
Boil water in a small pot. Add the salt. Once water boils, wash the rice carefully and add it to the boiling salted water. Cook for 5 minutes and place it in a double boiler, allowing the rice to cook until tender. Keep the pot covered. When rice is tender in about an hour, remove pot from heat. Remain it covered to prevent rice from drying out. Serve in the same way as boiled rice.
Rice is a staple foundation for most dishes especially a wide array of Asian food. In order to cook rice, you need to combine the grains with the right proportion of water and heat. You can tell rice is done cooking when the water is fully absorbed.
There are three ways to cook rice. You can boil it, steam it, or the Japanese method. Water in which rice is boiled is nourishing which can be utilized for your soups and sauces. It is also ideal for use in baking yeast bread. Whichever method is used, always bear in mind not to stir the rice too much while cooking, and must not be cooked for too long. Remember that grains in correctly cooked rice are whole and distinct and will prevent pasty and soggy appearance.
THE BOILING METHOD
Boiling rice is the simplest. This method requires 12 times the amount of water as rice. Boiled rice is an excellent base for most dishes.
Boiled Rice (Serves 8)
1 cup rice
3 tsp. salt
3 qt. boiling water
Boil water in a small pot. Add the salt. When boiling, rinse rice thoroughly and put it to the boiling salted water. Let it boil until the milky water is fully absorbed. Check if rice is done cooking by crushing a grain between the fingers. Drain cooked rice in a strainer and pour cold water over it to wash out loose starch and separate the grains. Warm the rice by shaking it over gentle heat. Serve the hot rice with butter, cream, or milk and sugar.
THE JAPANESE METHOD
This method of cooking rice requires 5 times water proportion as rice. It is said that Japanese method is the more economical way.
Japanese Rice (Serves 8)
1 cup rice
5 cups boiling water
1-1/2 tsp. salt
Boil water in a rice pot. Add the salt. Wash the rice thoroughly and add to the boiling water with salt. Let it boil over high heat. Once water boils, lower the heat allowing rice to cook slowly for about 15 minutes until water is almost gone. Leave it covered. Position rice in the oven for another 15 more minutes. This process will allow the water to completely evaporate to prevent the grains from being mushy. Serve in the same way as boiled rice.
THE STEAMING METHOD
Steaming rice requires 2-1/2 times water as much as rice, and needs more time than the other methods. Just like boiled rice, steamed rice is also excellent as foundation for varietal dishes and may be served in any meal.
Steamed Rice Procedure (Serves 6)
1 cup rice
2-1/2 cups water
1-1/2 tsp. salt
Boil water in a small pot. Add the salt. Once water boils, wash the rice carefully and add it to the boiling salted water. Cook for 5 minutes and place it in a double boiler, allowing the rice to cook until tender. Keep the pot covered. When rice is tender in about an hour, remove pot from heat. Remain it covered to prevent rice from drying out. Serve in the same way as boiled rice.