How to cook rice perfectly every time: Over the years we have seen rice boiled in a whole manner of different ways with an equally diverse array of results. Some good, some not so good and some still edible through sheer luck!
Now let me share with you a trick for cooking rice perfectly every time, that I learned from an old Indian doctor. I worked with her for years and she showed me a thing or two about cooking rice properly and in particular, basmati rice.
Whether you weigh it or not, the ratio is always the same for white and basmatic rice:
- 1 part of rice
- 2 parts water
- Wash the rice under cold water until the water is clean.
- Place in a saucepan and bring to boil a portion of rice and two parts water.
- While the water is absorbed by the rice you will see bubbling holes appear.
- At this point, put a tight fitting lid on the saucepan.
- Remove from heat and rice will continue cooking.
- Leave for at least 10 minutes after which it will be perfectly cooked.
- Simply fork it through and prepare to serve.
Some varieties of dried rice may contain a poisonous spore called Bacillus Cereus. In an effort to maintain the well-being of all those who eat your cooked rice, please wash the rice before you cook it. Once cooked, never store it at room temperature. Store it in an airtight container in the fridge few 2 – 3 days.
There are different types of rice available for you at the supermarket: Red, brown, black, long grain, basmatic and Arborio, to name just some of them. A combination of rice in the same bowl adds color to your presentation but you will need to follow the cooking instructions for each type of rice before combining them. Brown rice takes longer to cook than white rice and black rice takes longer than brown … I think that makes sense.