Since the (soldered in!) battery in our programmable rice cooker is pooched, we're back to cooking rice the old-fashioned way here at the Shiba Shack! It's not a hardship by any stretch of the imagination, but not as convenient as pushing a button on the rice cooker. Nonetheless, I'm always surprised by the number of poeple who are intimidated by the thought of cooking rice.
Anyhoo, we happen to like basmati rice here, and there are a couple of small steps you can take to make sure your rice comes out perfect every time.
1. Soak your rice ahead of time. for about 20 minutes. This does a couple of things: it hydrates the rice sufficiently that it cooks evenly; and it washes off some of the surface starch that causes the rice grains to stick together
2. Water =1.5X the volume of rice you use
3. Use a pot that isn't too big! for up to 2C of rice, I use this 3 quart heavy-bottomed saucepan
4. Bring the water and soaked rice to a rapid boil and quickly lower the heat to the lowest setting on your stovetop
5. put a tea towel (or paper towel) between the lid and the pot. This helps keep ALL the steam inside the pot, which makes for a nice fluffy texture
on my stove, I cook for 12 mins, turn the heat off and let stand another 10
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This is how I cool my rice all the time. Except I will admit I don't soak it first. I will have to try that next time.
This exactly how I make my rice as well. My sister-in-law had a piece of thick cloth with a ring of elastic around it that shed set on top of the pan sans lid (like a big rice pot shower cap)…and it was amazing. I haven't been able to find one and she moved back to Jordan…alas
Yeh this is some basic stuff.
We are lazy in our house. 1. 1 cup basmati and 2 cups cold water, one twist of sea salt, and half a teaspoon of butter, in an appropriate pot. 2. Bring to rapid boil then quickly turn down to a simmer (2 on our stove), put the lid on and set the timer for 15 min. Done!
hello
a mi me queda bien quemado o se me bate!!