Cooking Tip Thursdays is dedicated to making time in the kitchen quicker, easier, and just plain better…
Rice. Such a simple little thing to make, yet often an overcooked, mushy, burnt bottom of the pan mess. Not to worry – you can have perfectly prepared rice, throw away that boil in a bag stuff, buy in bulk, and save money. It just takes a bit of patience, practice and the occasional foolproof tip.
* Basic instructions for brown rice: rinse your rice, add double the amount of water to the amount of rice you are cooking (i.e. 1 cup rice to 2 cups water), bring to a boil, lower heat, cover and simmer for approx. 45-60min. Let sit 5 min. and fluff with a fork. See complete whole grain cooking instructions here.
Now if you want rice exactly the way you like it, follow the above instructions plus this foolproof tip:
- For fluffy grains that don’t stick together: 1. Dry roast it (after rinsing rice, add it to your pan and stir it around on a low heat until it dries. 2. Do not add cold water to the rice. Add the appropriate amount of hot boiling, preferably salted, water to the pan. 3. Don’t stir rice while it’s cooking.
- If you want moist, sticky grains (as you would for sushi): 1. Use LESS water than you would for fluffy rice (about ¼ less). 2. Add cold water to the pan. 3. Still don’t stir.
The bottom line: cold water = sticky rice, hot water = fluffy rice.
I bet Uncle Ben never told you that.