METHODS OF COOKING RICE
Absorption Method - this is the best method fore retaining nutrients in the rice.
1. Rinse the rice.
2. Use the right ratio of water. Add 2 parts water and 1 part rice to a large pot. For slightly firmer rice, use 1 part liquid to 2/3 parts rice.
3. Bring the water to a boil. Once it's boiling, add a big pinch of salt.
4. Maintain a simmer. Reduce heat to low, cover the pot with a tight-fitting lid, and maintain a gentle simmer.
5. Cook without peeking or stirring. Cook until the water is absorbed, about 18 minutes. Try not to peek until the end of the cooking time
so the steam doesn't escape. Whatever you do, don't mix the rice while it's cooking — this will lead to gummy rice.
6. Let the rice rest covered. Turn off the heat and let the rice sit, covered, for 10 minutes. During this time, the rice will steam for extra
fluffy results.
7. Fluff the rice with a fork.
Boiling Method - this method produces tender grains of rice that are not sticky and can be used for garnishes, soups, and salads.
1. Rinse the rice.
2. Bring water to a boil, then add the rice. Fill the pot with water (no need to measure) and salt it — just like you do with pasta water. Bring
it to a boil and then carefully add your desired amount of rice.
3. Maintain a boil. Boil uncovered without stirring until the rice is softened through but still a tad al dente (read: not mushy).
4. Drain the rice. Drain the rice through a fine mesh strainer.
Pilaf Method – this is characterized by the use of a flavored liquid (usually stock) and the addition of aromatics ingredients
1. Rinse the rice.
2. Toast the rice to complement the nuttiness. We love toasting all sorts of rice, but when you toast aromatic rice, the results pay off
exponentially. Add 1 part rice to a pot with a dab of oil or butter and cook over medium until it looks toasted and smells nutty, 2 to 3
minutes.
3. Bring water to a boil before adding it to the rice. Meanwhile, bring 2 parts of water to a boil. Pouring already boiling water on top of the
rice helps control the exact amount of water you're adding, something that's important for basmati and jasmine rice because they're on
the starchy side and can end up gummy. You're aiming to achieve separate grains.
4. Simmer the rice. Reduce the heat to low, cover and simmer until the liquid is absorbed, about 18 minutes.
5. Let the rice rest covered. Turn off the heat and let the rice sit, covered, for 10 minutes to allow it to steam.
6. Fluff with a fork.
Rice Cooker Method – this method produces a consistent product by employing a thermostat and timer that cooks the rice at a simmer for
precisely in the right amount of time.
1. Rinse the rice.
2. Use a 1:1 water to rice ratio. This ratio applies to larger batches too. While it can be used with smaller amounts, the water doesn't
absorb at the same rate, which could affect your end result. You'll have to play around a little with the cooker, using your manual's
guidelines, to see what works best with different recipes and for your individual needs.
3. Let the rice cooker do all the work for you. Press the "on" button and the cooker will handle the cooking time.
4. Let the rice rest covered. Let it rest, covered, for about 10 minutes for fluffy results.
Microwave Method – this is a variation of the absorption method that uses microwave oven.
1. Rinse the rice.
2. Use a large heat-safe container. A large bowl square baking dish works perfectly. Keep in mind that the rice will expand as it cooks.
3. Use 2 parts rice to 3 1/2 parts water.
4. Microwave on high uncovered first. Microwave until steam holes appear and a lot of the water has disappeared. If you're using 2 cups
of rice, this will be for about 10 minutes.
5. Microwave covered on medium-low. Use heat-safe plastic wrap and cook until the liquid is completely absorbed (about 15 minutes for 2
cups of rice).
6. Fluff and season before serving. Use a fork to fluff the grain, seasoning as you do this.
Steaming and Simmering Rice – this method uses a measured amount of liquid to ensure the proper texture of the finished product.
1. Rinse the rice.
2. Cook rice (with electric rice cooker): Put rice and water in the rice cooker. Close the lid and let rest, 5 minutes. Then switch the rice
cooker to "Cook." (If your rice cooker has a "Quick Cook" setting, use it; the regular setting incorporates a soaking period that is not
necessary here.) The cooking should take 15-20 minutes. After the “On” button clicks off, it's done cooking, but leave the rice to steam
in the cooker for another 15 minutes before lifting the lid.
3. Cook rice (with pot): If you don’t have a rice cooker, put the rice and water in a heavy-bottomed pot with a tight-fitting lid. Cover and
place a heavy weight (such as a stone pestle) on top of the lid. Bring the water to a boil over high heat; then immediately reduce the
heat to low. Let the rice cook until all the water is absorbed, about 20 minutes. Turn off the heat and let the pot rest and continue
steaming for 10 minutes before lifting the lid.
4. Serve.
Risotto Method – it is an Italian cooking method that cooks rice at an active simmer while stirring.
1. Preheat the oven to 350 degrees.
2. Place the rice and 4 cups of the chicken stock in a Dutch oven.
3. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
4. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2
to 3 minutes, until the rice is thick and creamy.
5. Add the peas and stir until heated through.
6. Serve hot.