Rice has to be the all round perfect cheap, easy, healthy food. It's really easy to make and can store in the freezer for ages. However, as my Indian boss use to alway say cooking good rice is an art. I have come to believe him. Rice, often overlook, can be made into a powerful base to create a range of fantastic dishes. All we have to do is respect the process.
Most people think that you just throw rice into a pot or rice cooker and bam its done. However, this is not the case. Rice requires prep.
Step One
Using cold water you have to rinse your rice. This is best done by putting your rice into a pot and running your fingers through it then emptying the water and rinsing again until the water is clear. Make sure to drain your rice well.
If you know that your rice is old then you may need to soak it for about 30 min before hand. Especially if your rice is Oryza type or basmati (although I never really soak basmati just give it a good wash).
Step Two
The best way to get nice rice is through the absorption method. Simple put you measure the amount of rice to water so that all the water is absorbed when the rice is cooked. Place the washed rice into a heavy pot or rice cooker. You will then need to use 1-1/2 to 1-3/4 cups of water per cup. The more water you use the more soft the rice will be.
Now here is the real secret to add flavour to rice. Get a tablespoon of oil and add it to the rice and also add a pinch of salt. This will help the flavors of the rice come out.
Step three
If you have a rice cook let it do its magic. However, when its done leave on the rice cooker on warm for at least ten minutes, 30 minutes is better.
For the rest of us. Bring rice to the boil add a tight fitting lid. If your lid is not tight you can put a cloth over the pot and place the lid on time to stop the steam from getting out. Then turn down the heat and let it simmer for 20 mins. After 20 mins take off the heat and let it sit for a minimum of 10 mins. Longer is better but 30 minis is idea.
Then simply fluff the rice and serve.
Storage
Dry
For dry rice you want to keep it away from the air and heat as this will destroy the flavours of the rice. You could use a Mylar bag with an oxygen absorber to prevent spoilage and store the rice in food grade buckets with a gamma seal lid or even store the bags in a freezer. With this type of method rice can last years but given the cheap cost of rice this method is a little unnecessary. However if you feel the need I might write up a long way to store rice in the future. For most people rice can be bought when it is needed.
Cooked
Warning: Consuming cooked rice that had not been reheated correctly is very dangerous as cooking rice does not destroy all of the bacteria. That being said if you do it right there is nothing harmful about reheating cooked rice.
After you cooked the rice and it is ready. Separate the rice into bags or wrap in glad wrap. Make each poration one serving as this will ensure efficiency. Don't let the rice sit for more than 24 hours before putting in the freezer and don't put in in the fridge unless you plan it eat it the next day after microwaving. I suggest putting the cool rice into the freezer straight away as this will ensure that it does not sit in the danger zone.
Me and my boyfriend usually take a portion of rice with us for lunch. We take it to work and put in the fridge to eat later. Because it is frozen and we are microwaving before it even defrosts the rice comes out perfectly.
Rice is a great meal bulker and cooked right can be flavorsome on its own. Sometimes nothing is better than plan cooked fluffy rice.
Links to things you will need for good rice:
10-5 Gallon Mylar Bags and 10-2000cc Oxyfree Oxygen Absorbers for Dried Dehydrated and Long Term Food StorageMost people think that you just throw rice into a pot or rice cooker and bam its done. However, this is not the case. Rice requires prep.
Step One
Using cold water you have to rinse your rice. This is best done by putting your rice into a pot and running your fingers through it then emptying the water and rinsing again until the water is clear. Make sure to drain your rice well.
If you know that your rice is old then you may need to soak it for about 30 min before hand. Especially if your rice is Oryza type or basmati (although I never really soak basmati just give it a good wash).
Step Two
The best way to get nice rice is through the absorption method. Simple put you measure the amount of rice to water so that all the water is absorbed when the rice is cooked. Place the washed rice into a heavy pot or rice cooker. You will then need to use 1-1/2 to 1-3/4 cups of water per cup. The more water you use the more soft the rice will be.
Now here is the real secret to add flavour to rice. Get a tablespoon of oil and add it to the rice and also add a pinch of salt. This will help the flavors of the rice come out.
Step three
If you have a rice cook let it do its magic. However, when its done leave on the rice cooker on warm for at least ten minutes, 30 minutes is better.
For the rest of us. Bring rice to the boil add a tight fitting lid. If your lid is not tight you can put a cloth over the pot and place the lid on time to stop the steam from getting out. Then turn down the heat and let it simmer for 20 mins. After 20 mins take off the heat and let it sit for a minimum of 10 mins. Longer is better but 30 minis is idea.
Then simply fluff the rice and serve.
Storage
Dry
For dry rice you want to keep it away from the air and heat as this will destroy the flavours of the rice. You could use a Mylar bag with an oxygen absorber to prevent spoilage and store the rice in food grade buckets with a gamma seal lid or even store the bags in a freezer. With this type of method rice can last years but given the cheap cost of rice this method is a little unnecessary. However if you feel the need I might write up a long way to store rice in the future. For most people rice can be bought when it is needed.
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| Mylar Bag |
Cooked
Warning: Consuming cooked rice that had not been reheated correctly is very dangerous as cooking rice does not destroy all of the bacteria. That being said if you do it right there is nothing harmful about reheating cooked rice.
After you cooked the rice and it is ready. Separate the rice into bags or wrap in glad wrap. Make each poration one serving as this will ensure efficiency. Don't let the rice sit for more than 24 hours before putting in the freezer and don't put in in the fridge unless you plan it eat it the next day after microwaving. I suggest putting the cool rice into the freezer straight away as this will ensure that it does not sit in the danger zone.
Me and my boyfriend usually take a portion of rice with us for lunch. We take it to work and put in the fridge to eat later. Because it is frozen and we are microwaving before it even defrosts the rice comes out perfectly.
Rice is a great meal bulker and cooked right can be flavorsome on its own. Sometimes nothing is better than plan cooked fluffy rice.
Links to things you will need for good rice:
Japanese Rice Washing Bowl with Side and Bottom Drainers
The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, fro (Non)
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