How To Cook White Rice
by Simbooker on 23rd february 2014
Updated on 18th February 2018
Cooking White Long Grain Rice and Sushi Rice
includes tips and advice
includes tips and advice
Files & Tags: recipes, index, rice and bread
I have a problem with cooking rice please help?
Rice can be tricky but to answer this i'll give a few tips and some basic and fundamental facts. It depends on what type of rice you are cooking, and what brand. Cooking a Risotto has completely different requirements to cooking Sushi rice. Now I have a much better understanding of rice and the different grains, and types or brands require different cooking styles and techniques.
The Basics of Rice:
Long Grain Basmati or Jasmine, Short Grain Sushi
Please note I don't buy Basmati Rice- I don't like it. However it's the same as Jasmine rice with a much more pungent smell.
Basmati, Jasmine and Sushi rice all need to be washed until clear and starch is removed. This is so the rice retains a fluffy and appetising texture as opposed to a gloopy texture.
Basmati, Jasmine, Sushi -Rice to Water Ratio:
1 cup rice - 1 + 1/2 cups water: Half a cup more water to the volume of rice
Wash thoroughly until rice water is clear, bring pot to a boil, add half a cup more water than the volume of rice. I've tried with quarter cup more, but this doesn't work all the time for me. Half a cup more does the trick. As soon as the pot is boiling ferociously add the rice and 1 tsp of salt, stir rapidly for a few seconds, and then place the lid on the pot. After two minutes turn the stove down to mark 3. Let the rice cook/steam for 12-15 minutes. Fluff with a fork at the end-crucial for the fluffiest rice.
Uncle Ben's Long Grain -Rice to water ratio:
1 cup rice - 2 cups water: A cup more water than the volume of rice
Same technique bring water to a boil and then add rice, 1 tsp salt, stir quickly then cover as soon as possible leave for 2 minutes and then turn down to low mark 3.
# Note: No need to wash Uncle Ben's Long Grain White Rice.
Tricks to further enable fluffy rice with looser grains:
Place paper towels or kitchen towels over the pot of rice, once you've cooked it and fluffed with a fork, for about 40 minutes. The towels will absorb any excess liquid from the rice making it less gloopy or sticky. Fluff with a fork again after 40 minutes. Never stir rice with a spoon unless you're making risotto or rice pudding.
Even better; if it's a good day outside and you don't have to worry about stray animals stealing your food, you can leave the pot of rice outside uncovered. Cool crisp days are best, days with light breeze, the steam will release from the rice and any excess liquid will cool of. Fluff again after about 20 minutes of leaving outside. Do not do this on rainy or damp days.
I have a problem with cooking rice please help?
Rice can be tricky but to answer this i'll give a few tips and some basic and fundamental facts. It depends on what type of rice you are cooking, and what brand. Cooking a Risotto has completely different requirements to cooking Sushi rice. Now I have a much better understanding of rice and the different grains, and types or brands require different cooking styles and techniques.
The Basics of Rice:
Long Grain Basmati or Jasmine, Short Grain Sushi
Please note I don't buy Basmati Rice- I don't like it. However it's the same as Jasmine rice with a much more pungent smell.
Basmati, Jasmine and Sushi rice all need to be washed until clear and starch is removed. This is so the rice retains a fluffy and appetising texture as opposed to a gloopy texture.
Basmati, Jasmine, Sushi -Rice to Water Ratio:
1 cup rice - 1 + 1/2 cups water: Half a cup more water to the volume of rice
Wash thoroughly until rice water is clear, bring pot to a boil, add half a cup more water than the volume of rice. I've tried with quarter cup more, but this doesn't work all the time for me. Half a cup more does the trick. As soon as the pot is boiling ferociously add the rice and 1 tsp of salt, stir rapidly for a few seconds, and then place the lid on the pot. After two minutes turn the stove down to mark 3. Let the rice cook/steam for 12-15 minutes. Fluff with a fork at the end-crucial for the fluffiest rice.
Uncle Ben's Long Grain -Rice to water ratio:
1 cup rice - 2 cups water: A cup more water than the volume of rice
Same technique bring water to a boil and then add rice, 1 tsp salt, stir quickly then cover as soon as possible leave for 2 minutes and then turn down to low mark 3.
# Note: No need to wash Uncle Ben's Long Grain White Rice.
Tricks to further enable fluffy rice with looser grains:
Place paper towels or kitchen towels over the pot of rice, once you've cooked it and fluffed with a fork, for about 40 minutes. The towels will absorb any excess liquid from the rice making it less gloopy or sticky. Fluff with a fork again after 40 minutes. Never stir rice with a spoon unless you're making risotto or rice pudding.
Even better; if it's a good day outside and you don't have to worry about stray animals stealing your food, you can leave the pot of rice outside uncovered. Cool crisp days are best, days with light breeze, the steam will release from the rice and any excess liquid will cool of. Fluff again after about 20 minutes of leaving outside. Do not do this on rainy or damp days.