3 ways to cook the perfect rice

Rice can be cooked by 3 methods, each requiring a different proportion of water. These methods are boiling, which requires 12 times more water than rice, the Japanese method, which requires five times more, and steam, which requires 2-1/2 times as much. Whatever the method used, however, remember that the rice grains, when properly cooked, must be whole and distinct. To give shape and prevent the rice from having a pasty appearance, this cereal should not be too busy in the kitchen should not be overcooked.

Cooked rice - Boiling is the easiest way. Properly boiled rice not only forms a valuable dish itself, but provides an excellent base for other dishes can be served at all meals. Water, rice is boiled should not be wasted, because it contains highly nutritious material. This water can be used to make soups or sauces, or it can even be used to provide the fluid needed for the production of yeast breads.

Cooked rice (enough means of Eight)

1 c. rice, 3 tbsp. Salt 3 / 4. boiling water Wash the rice and add in boiling salted water.

Boil rapidly until the water begins to be a milky, because the starch out of water or until the rice grain is easily pinched fingers. Drain the cooked rice through a colander, pour cold water on rice in a colander to wash away the loose starch and leave each grain separate. Heat the rice while stirring over the fire, and serve hot with butter sauce, cream or milk and sugar.

JAPANESE METHOD - Rice prepared the Japanese method may be used in the same way as boiled rice. However, if some people take advantage of the liquid is boiled rice, the Japanese method has the advantage of being less expensive way of cooking this cereal.

JAPANESE METHOD (sufficient to eight)

1 c. rice 1-1/2 tsp. Salt 5 c.

Wash the rice in boiling water, add to boiling salted water and simmer for 15 minutes. Cover the dish with cooked rice, and bake for 15 minutes to evaporate the water more thoroughly and make the rice soft without being mushy. Serve in the same way as boiled rice.

Steamed rice - steamed rice takes longer than either of the manufacturing methods described above, but causes a loss of food material. Then, too, if the rice is mixed too, when you are in water, is something better than rice cooked by other methods.As is the case with boiled rice, steamed rice may be used as a basis for a variety of dishes and is served at every meal.

Steamed rice (enough to cover the Six)
1 c. 1-1/2 c. rice tea. Salt 2-1/2 c.

Wash the rice thoroughly in water and add to boiling salted water.Cook for 5 minutes, then place in a bain-marie and cook until tender. Keep the cooking utensil covered and do not stir the rice. Approximately 1 hour will be required to cook rice this way. Served in the same way that the cooked rice.