Different
Methods Of Cooking Rice
First
A Few Tips
| 1. |
Measure
the water and rice accurately. |
| 2.
|
Time
the cooking accurately. |
| 3. |
Use
a proper size pan with a tight fitting lid. |
| 4. |
Tempted
to check the rice while it's cooking? Don't. Wait until the
time is up. If it's undercooked, continue cooking for 2-3
minutes. |
| 5. |
Test
for doneness by pinching a grain. If there is no hard core,
the rice is cooked. |
| 6. |
Once
the rice is cooked be sure to fluff it up, allowing some of
the steam to escape and keeping the grains separate. |
| 7. |
Allow
the rice to sit for between 5 and 10 minutes to enhance the
flavor and texture.
If you've jarred your rice without the instructions follow
these: |
1 cup riceWater
as indicated in table below
1 teaspoon salt (optional)1 tablespoon butter or margarine (optional)
Bring rice
and water to a boil, stirring once or twice. Reduce heat, cover
and simmer following thetime specified on the table below.
If at the
end of the cooking the rice is not tender or the water not absorbed,
continue to cook on lowfor 2-3 minutes. Fluff with a fork.
Combine ingredients
in a 2-3 quart microwavable baking dish. Cover and cook on HIGH
for 5 minutes or until boiling. Reduce setting to MEDIUM (50%
power) and cook for 15 minutes more. Fluff with a fork.
Waxy rice
absorbs less water when cooking. The result is a stickier, more
glutinous rice (Chinese sticky rice and Thai rice). The grains
of nonsticky rices (Carolina and basmati) remain separate after
cooking.
Follow the
manufacturer's instructions if available. Otherwise, combine ingredients
indicated above using 1/4-1/2 less water than the stovetop method.
| Table
of Measurements and Cooking Times |
| 1
cup Uncooked Rice |
Liquid |
Cooking
Time |
Yield |
Regular
Milled, White,
Long Grain |
1-3/4 to 2 cups |
15 minutes |
3-4
Cups |
Regular
Milled, White,
Medium or Short Grain |
1-1/2
to 1-3/4 cups |
15 minutes |
3
Cups |
|
Porboild |
2
to 2-1/2 cups |
10 - 15 minutes |
3-4
Cups |
| Brown |
2
to 2-1/2 cups |
45 - 50 minutes |
3-4
Cups |
|
