For a grain that mankind has been eating for over 5000 years and helps feed over 2/3rds of the world’s population, it really is amazing that so many of us still don’t know how to cook it. I suppose that may have something to do with the fact that there are close to 40,000 different varieties of rice on the planet, all differing in size, shape, absorption rates and just as many intended uses.
The method of cooking rice explained here is equal to and not superior to the traditional absorption method but it is easy and very consistent and what I recommend to anyone having problems getting a consistently good result. It will give you perfectly cooked consistently fluffy individual grains of rice every time. The perfect type of rice to accompany many Asian dishes, such as those from India, but not the sticky varieties of Japan and many parts of China.
- Fill the pot 2/3rdís full with salted water.
- Bring to the boil.
- Add the desired amount of rice (keep in mind that most rice triples in volume when cooked).
- Allow the rice to cook, (stirring occasionally) until desired tenderness is achieved, (this is best checked by removing a few grains and cutting them in half to see the middle of the rice).
- Once desired cooked-ness is achieved, pour it into a fine strainer or sieve.
- Rinse with cold water, allow to stand and drain very well, (15 minutes).
- Place it in a microwave proof dish and microwave when needed.
- If you can’t remember all of the above, simply remember ‘Cook it like its pasta’.