Saturday, October 19, 2013

Long grained rice the best known is Basmati...

Long grained rice the best known is Basmati, the best rice to use for separate, fluffy grains is basmati. This has long, thin, pointed grains, and is more expensive than others but, since cooking is about flavor, it is the one to buy as it has a far superior taste.
Always measure rice by volume and not by weight so use a measuring jug|cup.
Then for cooking the quantity of liquid you will need is roughly double the volume of rice of hot water or stock.
Methods of cooking rice . . .
Open Pan method or excess water is where rice is cooked in lots of water just like potatoes or pasta, then drained in a colander. Bring a large pan of water to the boil. When it comes to a boil then stir well. Lower the heat to a fast simmer and cook according to the variety. Drain in a colander and allow to stand for 5 minutes before fluffing with a fork and adding a little butter, ghee or oil (optional).
Covered Pan or absorption method is where the rice is cooked with a measured amount of water in a covered pan. The rice absorbs the water completely and is not drained. Measurement of water 2 measures water to 1 measure of dry rice.
Soaking times can be from 5-30 minutes. The longer the soaking, the shorter the cooking time. Best is shorten the cooking time, soak the rice in the water before cooking.
But still remember use a little less water than the recipes call for if you want fluffy rice. The ratio of rice to water should be a little less than 1:2. It is important to fluff the rice with a fork and serve.

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