The reason why grains get processed in this fashion is partly so that they can be stored for longer. Then what’s left is what we know as white rice. Each grain begins as brown rice and they’re processed so that the two outer layers (the bran and germ) are removed. You may be surprised to find out that white rice doesn’t actually start the way it looks when you get it from the shops. How To Cook Grains Using A Rice Cooker (The Foolproof Method Of The Three).It’s a fantastic skill to have because you can dress it up as simply or as extravagantly as you like.Īfter you’re done with this guide, you’ll be able to make it all on your own and save yourself many takeout trips to Asian restaurants! Whether you’re using a rice cooker, stove or microwave, each technique will yield fluffy, al dente grains. Of course, I’ve had my fair share of mushy, soggy or overly dry rice, so I’ve worked on this guide for you and made all the mistakes so you don’t have to! Growing up in an Asian household, it was expected that I’d know how to cook perfect white rice from an early age. Follow our easy instructions on how to measure the rice-water ratio as well as how to fluff the cooked grains you so can say goodbye to mushy wet rice! Find the perfect method for you Once you learn this technique, you can apply it to any rice or grain that you want to cook, so you can consistently get outstanding results.Learn how to cook perfect white rice in one of three ways – with a rice cooker, microwave or stove! Get fluffy, al dente rice to serve with your favorite vegetable, chicken, pork, beef or seafood side dishes. I’ve outlined timing guidelines for white and brown rice below, and the technique I used to figure out this timing. The key here is to figure out doneness based on taste, not time. Timing will vary based upon the type of rice, the quantity of rice, the pot used, the size of the burner, and many other things I’m sure. There’s no need to keep water ratios in mind! You can also cook any quantity of rice this way without worry of an exact water amount needed. As for versatility, the amount of water used remains the same no matter what type of rice you are cooking (brown, white, wild, jasmine etc.). I was amazed at how separate the grains remained after cooking. In regards to taste, the finished rice is incredibly fluffy with a pleasant al dente bite. This new technique excels in the areas of taste and versatility. Cooking rice like pasta requires about the same amount of time and effort as the standard method. I don’t want to claim that this new technique is easier or faster. And now after extensive testing, I can confidently say that I will be cooking rice like pasta all the damn time. But after initial testing, I was all like this. I’ve been cooking rice using the standard method for over 10 years now, so when I first read about this new technique (new to me) in Cal Peternell’s Twelve Recipes, I was a little skeptical. After flavoring with some fat and additional salt, you let rice rest for a few moments before fluffing and serving. You then drain the rice and return it to the pot over the lowest heat possible. Once the water comes up to a boil, you drop any amount of rice in and cook until al dente (soft on the outside, but a little bite left on the inside). You fill a large pot with water, and salt it so it tastes like the sea. The rice soaks up all the water, and you finish with a fork fluff. The water comes up to a boil, you clamp a lid on, and then cook for a specified time period. Sometimes you add salt and fat to flavor the rice as it cooks. You start by adding water and rinsed rice to a pot in a certain ratio depending on what type of rice you are cooking. The process is simple really: cook rice like pasta.įirst, let’s talk about the more standard method for cooking rice.
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