How to cook rice?
Do I need to soak? What water to throw? Is it worth it to rinse? Cover the container with a lid or not? What proportions to adhere to? All these questions are often asked by many who want to cook. most crumbly rice.
Answers to questions on “rice”
Boiled rice is not a turnip and yet in its preparation has its own the nuances. It all depends on the variety of rice, dishes and even the stove on which a dish will be prepared. Professional chefs agreed that The ideal option can only be achieved experimentally, because too much variable data is involved in this process type.
The main issue is the rice variety. You can build on it before When cooking, you need to study all its features (how it absorbs salt, whether it should be washed, how hard it is, etc.). Knowledge and understanding the features of different varieties of rice will greatly simplify task in
Time for preparing
dishes, but there are plenty of other questions.
Do I need to wash the rice? On store shelves, rice is imported, which for better presentation and preservation is coated with a mixture talc and glucose. It then needs to be thoroughly washed off. In case of processing starch scheme does not change, because even here eliminating it surplus will only improve the final version. There are several exceptions for Italian rice varieties, if expected create risotto.
Pre-soaking rice. This press allows you to achieve more uniform and faster cooking of rice. This is the key to not clarifying the nuances of drying and aging rice.
Which water to throw: cold or boiling? It all depends on what cooking method is supposed, as well as which grade rice is used. In cold water, rice drops when cooking will occur with the lid closed. In other words: we throw rice into cold water, it boils, we reduce the fire and cook rice in a container with a tightly closed lid.
If rice is thrown into boiling water, then it is cooked with an open until almost all the water has boiled away, to a minimum bring the fire, cover the rice with a lid and a little more time steamed.
Should I stir and salt? Rice does not salt and do not interfere, because both processes contribute to the destruction of the grain structure of rice and it becomes sticky (sticky). If you still can’t interfere, then many just can’t eat fresh rice, so you can a little salt the water in which it will be boiled. If it is supposed risotto or rice porridge, here you can salt and stir without beware.
The proportions of rice and water. Except for what is on this topic you can write a doctoral dissertation, it is very useful here math because it all depends on how much water will evaporate in the process of cooking.
Use the following tips:
- almost all varieties of white rice are boiled for 15-20 minutes without soaking;
- 1 tbsp. long grain rice – 1 ½ cup water;
- 2 tbsp. rice – 2 ¾ glasses of water;
- 3 tbsp. rice – 3 ½ cup water.
