Tuesday, 12 July 2011

Steamed Rice

Why do people make so much fuss over cooking rice?

Do not use quick cook or par-boiled rice - it tastes awful.


Measure rice: 

2 measures of rice to 3 measures water or stock.
For brown or wholegrain rice use a ratio of 1 measures of rice to 2 of liquid.
Wash and drain rice.
Use a heavy pan with a heavy lid.
Add water or stock.
Cover and bring to a rapid boil.
Remove from heat.

Do NOT remove lid until the rice has stood (This is the bit that everybody gets wrong); the rice cooks in the steam.
Stand COVERED for at least 10 minutes.
Fork to seperate the grains, add butter if required.
Serve
Enjoy!

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