|
There are two methods:
Absorbtion, or boiling.
In both methods, the most important thing is to wash your rice. The only difference between cheap white rice and expensive white rice is how much they've been washed. Generally, you'll rinse the rice, until the water is clear. This will take a few times.
Absorbtion: Trickier, but yields the best results.
Put your desired amount of rice in your pan, and put just enough water in the pot so that when you lay your hand / fingers flat on the rice, they are just covered. In layman's terms, you want one finger's worth of water over the rice.
Cover the pot, place on a medium heat, and don't take the top off until 10 minutes pass. After that, quickly take the top off to check the rice. 10 - 15 minutes of cooking will result in perfectly steamed rice, with none stuck to the bottom of the pot.
Slow boil method:
Great if you're lazy, but will break the rice grains, so the rice isn't as nice as absorbtion. Bring a pot of water to the boil, throw in your rice. Lower the heat by about 15%, cook until rice is ready.
In both instances, if done properly, there'll be no need to clean the pots - especially if you washed your rice properly.
Bonus points for the first method - when the rice is ready, take it off the heat, throw in some butter and freshly cracked pepper, and you've got a meal in itself.
Yes, I cook a lot of rice.
|