The simplest way of cooking rice as a part of a main meal is to boil it. There are two main methods:
the absorption technique, and the free simmering technique.
In the Absorption method ...
Measure the rice then wash the rice.
Drain the water, and repeat a few times.
In a pan take water almost double the volume of the rice.
Bring the rice to the boil, cover the pan, and let it simmer for ten minutes.
Turn off the heat, and let the rice stand for five minutes to absorb any remaining water and become soft.
Now what is ' Free simmering ' method of cooking rice?
Fill a large pot with water (at least five times the amount of rice to be cooked) and bring to a boil.
While the water is coming to a boil, wash the rice (as above)
When the water boils, add salt to taste and add rice.
Boil the rice gently until it is cooked to a firmness you like (boil until swollen). Do not stir while boiling.
Do not over cook (do not cook so long that it bursts).
Drain as gently as possible (do not stir), cover, and allow to "soak." Lining the inside of the lid with a cloth or paper towel assists in achieving fluffy rice.
It can soak off heat for 10 minutes or so and be ready to be fluffed with a fork and served. Or it can soak on
very low heat for up to an hour, if necessary.
TIP 4 COOKING RICE :
Generally Basmati rice, is cooked in a ratio of 2:1, water:rice.
Where was Fried Rice invented ?
It was most likely [Chinese] in Peru about 400 years ago when they were
building the rail road. The reason was they had a lot of rice left over from plates and started frying everything around that was left over.
Fried rice is made from steamed rice stir-fried in a wok, often with other ingredients, such as eggs, vegetables, and meat.
The use of leftover rice and other leftover ingredients is common when cooked at home. It is important to use leftover rice because the moisture in fresh rice
will cause it to steam instead of fry.
the absorption technique, and the free simmering technique.
In the Absorption method ...
Measure the rice then wash the rice.
Drain the water, and repeat a few times.
In a pan take water almost double the volume of the rice.
Bring the rice to the boil, cover the pan, and let it simmer for ten minutes.
Turn off the heat, and let the rice stand for five minutes to absorb any remaining water and become soft.
Now what is ' Free simmering ' method of cooking rice?
Fill a large pot with water (at least five times the amount of rice to be cooked) and bring to a boil.
While the water is coming to a boil, wash the rice (as above)
When the water boils, add salt to taste and add rice.
Boil the rice gently until it is cooked to a firmness you like (boil until swollen). Do not stir while boiling.
Do not over cook (do not cook so long that it bursts).
Drain as gently as possible (do not stir), cover, and allow to "soak." Lining the inside of the lid with a cloth or paper towel assists in achieving fluffy rice.
It can soak off heat for 10 minutes or so and be ready to be fluffed with a fork and served. Or it can soak on
very low heat for up to an hour, if necessary.
TIP 4 COOKING RICE :
Generally Basmati rice, is cooked in a ratio of 2:1, water:rice.
Where was Fried Rice invented ?
It was most likely [Chinese] in Peru about 400 years ago when they were
building the rail road. The reason was they had a lot of rice left over from plates and started frying everything around that was left over.
Fried rice is made from steamed rice stir-fried in a wok, often with other ingredients, such as eggs, vegetables, and meat.
The use of leftover rice and other leftover ingredients is common when cooked at home. It is important to use leftover rice because the moisture in fresh rice
will cause it to steam instead of fry.
No comments:
Post a Comment