How to Cook Rice

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  • 5/22/12
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  • Cooking Rice - Boiling Rice
    Cooking Rice
    More than half the people in the world consume rice as their principal grain. Its versatility and nutritional benefits make it popular in most areas of the world. The two main types of rice are brown and white varieties. Because it is unmilled or only partly milled, brown rice retains the nutrient-containing outer layers. White rice, on the other hand, loses its outer layers during milling. When the vitamins and nutrients are put back in the rice, it is marketed as enriched rice.

    Read on to learn how to cook rice by boiling, steaming and microwaving.

    Boiling

    You will need:

    • 1 cup rice
    • 2 cups water
    • 1 tablespoon butter
    • ½ teaspoon salt

    1. Bring water to boil in a 2-quart saucepan.

    2. Add rice, butter and salt, and bring back to a boil.

    3. Cover pot, and reduce heat to low. Do not lift lid while rice is cooking.

    4. For white rice, cook 18 to 25 minutes. Test at 18 minutes.

    5. For brown rice, cook 30 to 40 minutes. Test at 30 minutes.

    6. When done, fluff rice with a fork and serve.

    Steaming


    You will need:

    • 1 cup white rice
    • 2 cups water
    • 1 tablespoon oil

    1. Place oil in saucepan.

    2. Heat oil over medium heat, and add rice.

    3. Stir rice to coat well.

    4. When rice turns from translucent to white, add water and stir slightly.

    5. Bring to a boil, and then reduce heat to lowest setting.

    6. Cover pot with lid, and simmer for 15 to 20 minutes.

    7. Turn off burner, and leave pan to steam for 30 minutes.

    8. Remove lid, and serve.

    Microwaving


    You will need:

    • 2 cups long-grain rice
    • 3-1/2 cups water
    • 1-1/2 teaspoons oil

    1. Mix ingredients in large microwave-safe dish.

    2. Microwave on high, uncovered, for 10 minutes.

    3. Microwave on medium-low power, uncovered, for an additional 15 minutes.

    4. Fluff with a fork, and serve.

    Tips
    :
    • Rinse the rice two or three times before cooking to remove starch and excess residue.
    • Cook rice in a heavy-bottomed pot. Copper is a good choice.
    • Keep cooked rice in a tightly covered container in the refrigerator for up to one week or in the freezer for about six months.
    Questions: 

    1. Whats your favorite way to cook rice?

    Image Credit: cLil to cLiMB
    Written By: Shannon R

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